Overnight dried saury simmered in miso
This dish is an adaptation of overnight dried saury, which is usually cooked as grilled fish, simmered in miso. After adding the miso, it is important to thoroughly evaporate the water until it becomes a sauce-like consistency
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut off the head and tail of the saury, and cut the flesh with a knife to remove the backbone
2
Cut the green onions into 2-3cm lengths and the ginger into thin slices about 1mm thick
3
Place a frying pan over high heat and cook the saury skin-side down. Once the skin has browned, flip it over and cook for about 1 minute. Add the bonito stock, green onions, and ginger, and cover with aluminum foil or parchment paper
4
After boiling for 2-3 minutes, remove the lid and add the white miso, dissolving it
5
Once the liquid has evaporated, remove from heat and serve in a serving dish. Pour the remaining sauce from the frying pan over the top and it's done
Ingredients for 2 people
-
- Uses overnight dried saury
- 2 fish
-
- Long onion
- 40g
-
- ginger
- 10g
-
- Bonito dashi
- 200cc
-
- White miso
- 40g
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