Japanese home cooking · Japan

Miso and Soy Traditional Shioyaki Ayu with Yuzu Kosho

Name: Miso and Soy Traditional Shioyaki Ayu with Yuzu Kosho
Total time: 27 min
Yield: 2 servings
Cuisine: Japanese home cooking
Ingredients: 2 whole ayu fish; 1 tbsp coarse salt; 1 tsp yuzu kosho paste; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 green onion, sliced; 1 tbsp miso paste; 1 tbsp soy sauce

A savory, umami-rich flavor with miso paste and soy sauce.

27 minutes2 servings

Method

Mix miso and soy sauce into the yuzu kosho paste before applying to fish.
Clean and gut the ayu fish, pat dry with paper towels.
Rub the fish inside and out with coarse salt, then gently press yuzu kosho paste into the skin and cavity.
Preheat a charcoal or gas grill to medium heat. Place fish on the grill over indirect heat.
Cook for 8-10 minutes per side, ensuring the internal temperature reaches 63°C (145°F).
Serve immediately with a small bowl of soy sauce, rice vinegar, and sliced green onion for garnish.

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