Sanma shioyaki つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
sanma no shioyaki（サンマの塩焼き）
sanma = Pacific saury shioyaki = Salt-grilled
What kind of dish is sanma no shioyaki?
Saury is rubbed with salt and grilled fragrantly.
In Japan, when people think of autumn food, they think of saury. Autumn saury is fatty and very delicious. The aroma while baking stimulates your appetite.
Saury has a lot of fat, but it contains a lot of good fat such as DHA and EPA (n-3 polyunsaturated fatty acids).
The recommended intake of n-3 polyunsaturated fatty acids is around 2g per day. A single saury can take in more than enough. It is recommended to eat blue fish three times a week.
Saury also contains a lot of protein and vitamin B12.
The classic garnish for saury is grated Japanese radish. The fat in saury can cause a heavy stomach. However, the pungent ingredients, enzymes, and dietary fiber in radish help digestion.
Kabosu is a citrus fruit that is a specialty of Oita prefecture in Japan. Refreshing fruit juice is attractive. Seasons are from August to October.
See this article for more information on DHA/EPA. 👉 Grilled mackerel marinated in shiso sauce
This salt-grilled recipe is also recommended. 👉 Grilled Yellowtail with salt
NUTRITION FACTS of Sanma shioyaki
295 kcal Protein 16.1g Fat 23.4g Carb 2.1g Salt Equivalent 2.7g
INGREDIENTS for Sanma shioyaki (2SERVINGS)
- 2saury 240g
- salt 3g
- oil 5g
- 1/2kabosu
- Japanese radish 80g
- soy sauce 8g
- 2green shiso leaves
Sanma shioyaki COOKING INSTRUCTIONS
➀Wipe the saury clean with kitchen paper and rub 2g of salt on both sides.
Sprinkle the remaining 1g of salt over the surface and leave for 20 minutes.
②Heat a frying pan with oil and bake the saury for 13 minutes. Flip once in between.
Generally, place the fish on the plate with the head on the left side and the belly facing you. Whether using a frying pan or using a fish grill, grill the left side of the fish first.
The grill pan removes excess fat, so you can grill meat and fish crispy.
③Grate the daikon radish and lightly drain the water.
④Cut the kabosu in half.
⑤Wash the green shiso leave and cut off the stem.
⑥ Place the saury, grated daikon radish, kabosu, and green shiso leave on a plate.
⑦Pour soy sauce over grated Japanese radish.
The main dish in the photo is saury grilled with salt.
Another side dish is the hijiki salad that I posted before. And the clear soup of temarifu. It is a menu that feels the end of summer and the arrival of autumn.
Check out this article for the recipe for Sea weed and lotus root salad and Soaked eggplant and okra seasoned with mentuyu .
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