Grilling is an art in its own right in Japan. A simple way is Shioyaki: the fish is salted, left to chill overnight and grilled the next day. An essential element of a Japanese breakfast, together with pickled plums (Umeboshi), sweet yet savoury omelet (Tamagoyaki), rice, a bowl of miso soup and green tea. As you can imagine a traditional Japanese breakfast is rather nutritious and packed with flavours.
A well known grilling method is Teriyaki: the fish is marinated in a combination of soy sauce, mirin and sake for a few hours and then grilled, with the fish dipped in the sauce several times during the grilling process.
Another way is Saikyo Yaki: the fish is marinated in Saikyo miso for 5 days and then grilled. Saikyo miso is a white, slightly sweet, low sodium miso from Kyoto. The marinated and grilled fish is served with pickled ginger. Originally a way to preserve the fish, it’s now much liked because of the umami and the intriguing combination of flavours and aromas.
Best served with dry sake. We prefer Junmai Taru Sake as produced by Kiku-Masamune. The sake is matured in barrels made of the finest Yoshino cedar. The aroma has indeed clear hints of cedar. The sake will clear your palate and allow for a more intense taste of the marinated halibut.
What You Need
- Two slices of fresh halibut (thin is best)
- White Miso (preferable with less salt)
- Pickled Ginger or Cucumber
- Karashi (Japanese mustard)
What You Do
Start four or five days in advance. Coat the halibut with miso making sure the halibut is fully coated. Cover with foil and transfer to the fridge. Check on a daily basis if the fish is still covered.
Using a small spoon carefully remove most of the miso. Rinse the halibut with water and dry with kitchen paper. The white flesh should now be slightly orange. Heat a non sticky pan until warm, but not hot, through and through. If too hot, the fish will burn. We set our induction hob to 6 (where 9 is the maximum). Add a bit of olive oil and then fry the fish for 2*2 minutes. Serve on a warm plate with pickles and karashi.