Swordfish in Yuan Style

Name: Swordfish in Yuan Style (Kajikimaguro no Yuan Yaki)
Cuisine: Japanese
Ingredients: ¼ cup shoyu (soy sauce); ¼ cup shoyu (soy sauce); ¼ cup mirin (sweet cooking wine); ¼ cup mirin (sweet cooking wine); ¼ cup sake (rice wine); ¼ cup sake (rice wine); 6 slices yuzu citron, preferably, or 2 slices each lime, lemon, and orange; 6 slices yuzu citron, preferably, or 2 slices each lime, lemon, and orange; 6 slices yuzu citron, preferably, or 2 slices each lime, lemon, and orange; 6 slices yuzu citron, preferably, or 2 slices each lime, lemon, and orange; Four ½-pound swordfish steaks; 5 ounces gobo (burdock), or 7 ounces lotus root (about 5 inches of a 2½-inch-diameter root); 5 ounces gobo (burdock), or 7 ounces lotus root (about 5 inches of a 2½-inch-diameter root); 5 ounces gobo (burdock), or 7 ounces lotus root (about 5 inches of a 2½-inch-diameter root); 2 cups plus 2 tablespoons vegetable oil; ⅓ cup all-purpose flour; 1 tablespoon minced shiso leaves, preferably, or parsley; 1 tablespoon minced shiso leaves, preferably, or parsley

Kajikimaguro no Yuan Yaki

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Yuan yaki is a traditional and popular Japanese grilling technique. Fish fillets are first marinated in a marinade that includes slices of yuzu citron, and then grilled. The dish takes its very distinctive and refreshing flavor from the citron. If yuzu citron is not available, use a combination of lime, lemon, and orange slices. The cooked fish is fully flavored, so no sauce is served with it.

In this recipe I pan-fry the fish instead of grilling it. To compleme

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method