Hisato Nakahigashi's Sweetfish in yuzu miso sauce prepared on Japanese cedar
Hisato Nakahigashi's Sweetfish in yuzu miso sauce prepared on Japanese cedar

Hisato Nakahigashi's Sweetfish in yuzu miso sauce prepared on Japanese cedar

Recipe taken from Coco

Serves: 10

Ingredients:

10 “pregnant” sweetfish (komochi ayu)

Salt, for marinating

300ml sake

150ml mirin

100ml soy sauce

200g tsubu-miso

sudachi juice

1 yuzu, sliced

20 Japanese cedar (sugi) boards

Bamboo strings, as appropriate

2 sudachi

Method:

Cut the head and tail off the “pregnant” sweetfish and marinate it for 2 hours in water with 3% of its weight in salt added. Drain in a sieve and remove the excess water.

Mix the sake, mirin, soy sauce, and tsubu-miso. Squeeze the sudachi juice into it and add the yuzu slices. Immerse the sweetfish into the miso mixture and leave for 3 days.

Remove the miso thoroughly from the sweetfish and char-grill it. Sandwich it between Japanese cedar boards, bind with bamboo strings, and cook it for 10 minutes in an oven preheated to 350°F (180°C) to transfer the aroma of the Japanese cedar to the fish.

Place the sweetfish on a plate and garnish with the sudachi.