Marinated and Grilled Swordfish

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

Kajiki Saikyo Yaki

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

Asia
Japan
Saikyo
Fish course
Pescatarian

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