Saikyo Yaki (Roasted Sweet Miso Salmon)

This recipe uses Marukome® Premium White Miso. Saikyo miso (kyoto-style white miso paste) is a light-colored miso paste that has a lower salt level than regular miso. This lower saltiness leads to the savory taste of the dish. Although you can replace it with regular white miso that is usually used for miso soup, it results in a saltier taste than the recipe. So, try to use saikyo miso (kyoto-style miso) for this recipe.

If you don’t like fish skin, you can make this dish with fish without skin. You can also remove the skin if you don’t like it. Then skip step 1.

You can use any type of fish or meat instead of salmon. The rather fat-rich types of fish/meat such as black cod or chicken thigh will go better than lean fish/meat for this dish.

The size of the fish is usually about 100-120 g for set meals and about 80 g for course dishes. (Reduce the cooking time in the oven by 1-2 minutes if the fish piece is 80 g instead of 120 g).

You can marinate the fish for up to 7 days. If you want to store it even longer, remove them from the marinade and wrap them with plastic, then foil and store them in a freezer. Then it can be stored for up to one month.

If you want to re-use the marinade, add 50 ml of mirin for the miso marinade (serving for 6 people) before re-using the marinade (up to two more times).