A superb recipe from Chinese culinary master Wakiya Yuji, using Yellowtail from Hakodate-Toi. It offers a profound flavor distinct from traditional Japanese miso-grilled dishes, with black sesame paste (Zhīmajiàng) as a secret ingredient. Delicious whether hot off the grill or cold, making it perfect for bento boxes. Try this dish that's sure to make your rice disappear!
Ingredients
Main Ingredients (6 servings)
- Yellowtail fillets, 6 pieces
Seasonings
- Salt, to taste
- Cooking Sake (Rice Wine), to taste
- [A] Miso, 50g
- [A] Granulated Sugar, 50g
- [A] Black Sesame Paste, 20g
- [A] Cooking Sake (Rice Wine), 20cc
- Sansho Pepper, to taste
Steps
- In a bowl, combine Miso (50g), Granulated Sugar (50g), and Cooking Sake (Rice Wine) (20cc).
- Mix well until smooth.
- Add Black Sesame Paste (20g) and mix thoroughly until uniformly combined.
- Sprinkle Salt (a pinch) and Cooking Sake (Rice Wine) (a pinch) on both sides of the yellowtail fillets and gently rub in. This step enhances the fish's umami.
- Place the yellowtail fillets in the bowl with the blended miso and coat evenly.
- Transfer the miso-coated yellowtail to a zip-top bag or leave it in the bowl, and marinate in the refrigerator for 1 day. For thinner fillets, 1-2 hours is sufficient. Adjust marinating time based on thickness.
- Arrange the marinated yellowtail fillets on a grill rack, keeping the miso coating on.
- Grill over medium heat in a fish grill for approximately 10 minutes total, turning once. Adjust the heat to prevent the miso from burning. The grilling time may vary depending on the thickness of the fillets.
- Plate the grilled yellowtail and sprinkle with Sansho Pepper (a pinch), if desired.
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