Saikyo Yaki

Nutrition · per serving

Steps

1. 1

   Preheat the broiler or grill to high and position an oven rack about 10-12 cm below the heat. Line a tray or small pan with foil for easier cleanup. Pat the cod very dry with paper towels so the glaze adheres and browns instead of steaming.

   300 g cod fillets, skin-on if possible
2. 2

   In a small bowl, stir together the white miso, mirin, sake, soy sauce, and erythritol until smooth. The mixture should be thick but spreadable; this concentrated glaze works quickly, which helps keep the recipe within time.

   30 g white miso10 ml mirin10 ml sake5 ml soy sauce4 g erythritol
3. 3

   Lightly oil the foil-lined tray. Place the cod on it and spread the miso glaze evenly over the top and sides of the fillets. Use a thin layer; too much glaze can burn before the fish cooks through.

   5 ml neutral oil300 g cod fillets, skin-on if possible30 g white miso10 ml mirin10 ml sake5 ml soy sauce4 g erythritol
4. 4

   Broil for 7-9 minutes, depending on thickness, until the surface is browned in spots and bubbling and the fish flakes easily at the thickest part. If needed, rotate the tray for even coloring. For cod, aim for just-cooked flesh so it stays moist.

   300 g cod fillets, skin-on if possible
5. 5

   Rest the fish for 1 minute, then scatter over the sliced scallion and serve immediately. Spoon any tray juices over the top.

   15 g scallion, thinly sliced

Origin & History

Saikyo yaki is a classic Kyoto-style preparation in which fish is coated or marinated in sweet white miso, traditionally Saikyo miso, then grilled. The dish is especially associated with refined home cooking and washoku, where balance, seasonality, and careful grilling are highly valued.