Top Chef Selection ~Pioneers~ Recipe
Ayu Grilled with Yuzu-Kosho Soy Sauce
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~ Recipe
FREE
Ingredients
- Serves 1
Sweetfish
1 whole
- Yuzu Kosho Soy Sauce
Dark soy sauce
2
Mirin
3
Oyster sauce
a pinch
Yuzu kosho
to taste
Water pepper leaf
Method
Method
① Skewer the fish onto a climbing skewer (nobori-gushi).
② Grill it plain, unglazed (su-yaki).
③ To finish, brush with yuzu-kosho soy sauce.
④ Top with finely chopped tade leaf to complete.
Want to check the seasoning blend before you cook?
COMMENT
Sweetfish is a hallmark of summer. Since food connoisseurs often have the chance to eat it whenever they dine out, I deliberately steer away from salt-grilling, and instead designed this so guests can experience the savory aroma of soy sauce together with the sweetfish's faint bitterness.
At Obune, many guests drink sake or wine, and in particular they look for a companion to their drink that's different from other restaurants -- something they wouldn't normally get to eat -- so I've worked in yuzu-kosho, pairing it with a fresh, green heat that's richly fragrant and has real depth.