Miso marinated and grilled fish.
It is sawara. You don’t know ? Well, “Scomberomorus niphonius”. OK in English : “Japanese Spanish mackerel”. It even has a French name you never heard before and will never hear again : “thazard oriental”.
Let’s say sawara, or sawara mackerel.
The seikyo miso, AKA Kyoto miso is smooth white miso. It is made mostly of rice. For the marinade, it’s mixed with rice vinegar, mirin and a little sugar.
After half an hour, grill it “gently”. Not too hot as miso burns easily.
Served hot or cooled (in bento lunchbox). I grilled eringi mushrooms too.
Stir-fried zucchini and sweet pepper (with a hint of garlic).
A miso soup with okra and natto. The broth is simmered feet of dry shiitake mushroom (I keep them for that). I used the rest of marinade miso.
The meal :
Cal 619.5 F23.1g C72.0g P41.7g
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Oishi! My Japanese friend told me about this dish. It is also known as “Sawara no Saikyo Yaki”. I have also seen it made on a show called Dotchi.
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