Saikyo Yaki

Ingredients

Instructions

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.

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.

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.

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.

5. 5

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

Nutrition per serving

Notes

• •Traditional Saikyo yaki is often marinated much longer, but this quick version delivers similar flavors in a beginner-friendly, weeknight format.
• •For a stricter keto approach, use the erythritol as listed and avoid adding extra mirin or sugar.
• •Black cod is classic for this preparation, but cod works well and is leaner; watch it closely so it does not overcook.
• •Serve with sautéed greens or cauliflower rice to keep the meal low in carbohydrates.

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