Saba no rikyu yaki（サバの利休焼き）
What kind of dish is saba no rikyu yaki ??
” 利休焼き＝rikyu yaki ” is a dish made by coating meat or fish with sesame seeds and grilling it.
Let’s master the fragrant “Rikyu yaki” and add it to your repertoire of fish dishes.
There are a variety of ways to prepare the fish, such as marinating it in soy sauce and sprinkling it with roasted sesame seeds and grilling it, or coating the surface with a sesame paste sauce and grilling it. In any case, the key is to use sesame seeds.
This recipe is made by marinating mackerel in a sauce made from sesame paste and soy sauce, then sprinkling roasted sesame seeds on the surface and grilling it. You can use either white sesame or black sesame for the sprinkles.
It’s flavorful and delicious even when it’s cold, so it’s perfect for lunch boxes.
・・・Here is a photo of the dish without the roasted sesame seeds on the surface. This may be easier for the elderly and children to eat.
Origin of name
Rikyu in the name of the dish refers to a tea master. He is the person who perfected wabicha and pioneered a school of tea ceremony that continues today.
Sen no Rikyu, along with Imai Munehisa and Tsuda Munenori, was known as one of the “Three Masters of Tea Ceremony”. Sen no Rikyu served Oda Nobunaga and Toyotomi Hideyoshi.
It is said that the name of this dish comes from the fact that Sen no Rikyu liked to use sesame seeds in his cooking.
Sen no Rikyu linked kaiseki cuisine and tea ceremony. Kaiseki cuisine was originally a simple meal consisting of one soup and two dishes. However, with the fusion of kaiseki cuisine and tea ceremony, it evolved into elaborate cuisine for the host to entertain his guests.
Sesame tofu and spinach with sesame dressing are standard for Shojin ryori.
By the way, “yaki” means “grill”.
NUTRITION FACTS of Rikyu Yaki (Grilled Saba fish with a great sesame flavour)
291 kcal Protein 14.6g Fat 24.9g Carb 5.5g Salt Equivalent 1.4g
INGREDIENTS for Rikyu Yaki (Grilled Saba fish with a great sesame flavour) (4SERVINGS)
- Norwegian mackerel 280g
- salt 2g
- ☆sesame paste 30g
- ☆dark soy sauce 20g
- ☆mirin 20g
- roasted sesame seeds 14g
We recommend using boneless Atlantic (Norwegian) mackerel.
Rikyu Yaki (Grilled Saba fish with a great sesame flavour) COOKING INSTRUCTIONS
- Rub salt onto the mackerel, leave for 10 minutes.
- Wipe off any moisture that has seeped out onto the surface of the mackerel with a paper towel.
- Mix sesame paste, soy sauce, and mirin.
- Marinate the mackerel in sesame sauce for half a day to overnight.
- Sprinkle roasted sesame seeds on the mackerel skin. ( If you don’t want to eat the skin, sprinkle it on the mackerel flesh.)
- Preheat oven to 230°C.
- Place a baking sheet on the middle rack of the oven and bake the mackerel for 10 to 15 minutes.
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