Name: Marinated and Grilled Swordfish (Kajiki Saikyo Yaki)
Yield: Serves four
Cuisine: Japanese
Ingredients: 300 g/11 oz saikyo or shiro miso; 45 ml/3 tbsp sake; 2.5 ml/½ tsp salt; 25 ml/1½ tbsp shoyu; 8 asparagus spears, the hard ends discarded, each spear cut into three; 25 ml/1½ tbsp sake; 4 x 175 g/6 oz swordfish steaks

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

In medieval times, Saikyo (the western capital of ancient Japan) had a very sophisticated culture. Aristocrats competed with each other as to their chef’s skills, and many of the classic recipes of today are from this period. Kajiki Saikyo Yaki is one such example.

Ingredients

4 x 175 g/6 oz swordfish steaks
2.5 ml/½

Method

Place the swordfish in a shallow container. Sprinkle with the salt on both sides and leave for 2 hours. Drain and wipe the fish with kitchen paper.
Mix the miso and sake, then spread half across the bottom of the cleaned container. Cover with