Sawara saikyoyaki（サワラの西京焼き）
What kind of food is Sawara saikyoyaki?
This is a saikyoyaki recipe that involves marinating Spanish mackerel in miso sauce overnight and then grilling it in the oven.
Spanish mackerel = sawara grill = yaki
There are many types of miso. “Shiro miso” is a special product of Kyoto. This is also known as Saikyo Miso.
The name saikyo comes from the fact that Kyoto was once called the “Western (=sai) Capital(=kyou)” after the capital was moved to Edo.
Saikyo-yaki is a traditional dish in which meat or fish is marinated in saikyo miso(shiro miso), mirin and sake, and then grilled.
Spanish mackerel, silver cod, and salmon are commonly used in Saikyo-yaki.
Kyoto is far from the sea. For this reason, people in the olden days marinated fish in miso to keep it longer.
By marinating fish and meat in miso, the umami of seasonings such as miso, soy sauce, and sake permeates the ingredients.
It has a strong flavor, so you can enjoy it even when it’s cold. It is still widely eaten at home and in restaurants.
Please enjoy the traditional taste at home.
NUTRITION FACTS : Sawara Saikyoyaki
529 Calories Protein 59.5 g Total Fat 29.0 g Total Carbohydrates 11.3 g Sodium 6.1 g
Calories are assumed to be 30% of pickled miso.
INGREDIENTS : Sawara Saikyoyaki (4SERVINGS)
- Spanish mackerel 280g
- Salt 2g
- ☆White miso 100g
- ☆Sugar 5g
- ☆Sake 10g
- ☆Mirin 15g
How to make Sawara Saikyo yaki
- Rub salt into the Spanish mackerel and wait 10 minutes.
- Wipe the surface of the Spanish mackerel with a paper towel.
- Cover the container with plastic wrap and spread the mixture of white miso, sake, mirin and sugar.
- Put the Spanish mackerel on miso, wrap it in plastic wrap and put it in the refrigerator for a day. Even with a small amount of miso, using plastic wrap makes it easier to soak everything in miso╰(*´︶`*)╯
- Line a baking sheet with aluminum foil and lightly oil it.
- Arrange the Spanish mackerel on top of the foil. The disadvantage of miso is that it burns easily. Wipe off the miso from the ingredients when grilling.
- Place the baking sheet on the middle rack of a preheated oven to 230°C and grill for 8 to 12 minutes.
I tested the best way to grill Saikyoyaki. The most foolproof method is grilling in an oven. Grilling in a fish grill is closer to the heat, so the miso may burn before it’s cooked through to the center. However, if you grill it on a fish grill, you can enjoy its fragrant aroma. If the fish has skin on the sides rather than the top, it’s best to cook it in a frying pan. Using a frying pan parchment sheet like the one in the photo helps to ensure a nice sear without burning.
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