JAPANESE-STYLE GRILLED FISH
Provided by Karen Adler
Categories Fish Marinate Father's Day Backyard BBQ Dinner Seafood Summer Grill Grill/Barbecue Party Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Method
- 1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
- 2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
- 3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
- 4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.
GRILLED AYU; JAPANESE STYLE
This is done by using Ayu (Sweetfish) if you are lucky enough to live near a store that sells it. If not, trout can easily be used, it's what I use. Make sure you get one with the head still intact, or else it won't turn out right. The cheek meat is delicious once it gets done. Also a good recipe because it doesn't require many ingredients. The time listed is just an estimate. It is up to your grill or broiler. Iron Chef Morimoto remade this traditional dish on the Ayu battle.
Provided by TheHiddenMonk
Categories Trout
Time 20m
Yield 4 Whole Fish, 4 serving(s)
Number Of Ingredients 4
Steps:
- Rub the fish, and the fins in salt. Take a metal skewer and stick through the head, and the fish, making it look like it is swimming.
- Grill/broil until done.
- Serve with citron slice.
Nutrition Facts :
YAKITORI (GRILLED CHICKEN SKEWERS)
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.
Provided by Melissa Clark
Categories quick, appetizer
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 8
Steps:
- Cut chicken into one-inch pieces and place in a shallow dish.
- In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
- If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams
CLASSIC SALT-GRILLED FISH
Salting fish removes the fishy-tasting juice from the flesh. Shioyaki is a great way to cook sardines, swordfish, or many other types of fish.
Provided by Hiroko Shimbo
Time 40m
Yield Serves 4
Number Of Ingredients 5
Steps:
- To clean the sardines, have at hand a large bowl of cold salted water. Rinse the whole fish under cold running water. Scale the fish. Cut open the belly, and remove the gills and intestine without damaging them. Rinse the inside of the belly thoroughly but gently. Don't use a toothbrush, because sardines are very tender. Rinse the fish again in the salted water. Drain the fish, and wipe it dry with paper towels. For a more attractive presentation of cooked whole fish, you can remove the gills and intestine together without cutting the belly. To do this, insert a pair of disposable wooden chopsticks through the mouth of the fish and deep into the belly. Rotate the chopsticks several times, and then gently pull them out, with the intestine and gills sandwiched between them. If you won't be cooking the fish for several hours, wrap it in plastic, and refrigerate it.
- If you are using swordfish steaks, rinse them in cold salted water (1½ tablespoons fine salt per quart of water) very briefly. Once fish is filleted and cut into pieces, it loses its flavor quickly in water. Drain the steaks, and wipe them dry with paper towels.
- Salt the fish using the proper amount of salt (see note), and let it stand for 20 minutes. During the salting period, fire up a grill or broiler. Heat the grill rack or broiler pan to a very high temperature before placing the fish on it. This will prevent the fish from sticking to the rack or pan.
- Rinse the fish in a bowl of salted cold water (1½ tablespoons fine salt per quart of water). Wipe the fish dry with a paper towel.
- Place the fish on the hot grill rack or broiler pan, about 4 inches from the heat source, with the side that will face the diner toward the heat. Cook the fish over high heat until its surface has attained a nice golden color. Turn over the fish just once. A 1-inch-thick fish takes about 8 to 10 minutes of total cooking time.
- Mix the daikon with the soy sauce. Accompany each serving with a little tinted daikon and two lemon wedges.
More about "grilled ayu japanese style recipes"
SANMA SHIOYAKI (SALT-GRILLED PACIFIC SAURY) さんま塩焼き
From justonecookbook.com
5/5 (5)Total Time 20 minsCategory Main CourseCalories 270 per serving
- Cut the fish in half diagonally (to fit in my toaster oven). Place the fish vertically on the cutting board and insert a knife in the stomach side from top to bottom. Wash and get rid of the gut thoroughly in cold water. Wipe the entire fish dry with paper towels.
- In a bowl, put the fish and sake and leave it for 5 minutes. Sake helps to make the fish fluffier and to remove the unwanted smell.
- After 5 minutes, remove the moisture on the fish with paper towels. RIGHT BEFORE broiling/baking, sprinkle both sides of the fish with salt.
- Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning (Brush/spray the foil with oil or wrinkle up the foil so the skin doesn't get stuck). Place the hamachi kama on the foil, skin side down. Broil it medium/high until the surface is blistered and brown a bit, about 8-10 minutes, flipping once. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC.
GRILLED SWEET FISH (AYU) WITH A SALT - RECIPES OF …
From en.warecipe.com
Estimated Reading Time 50 secs
OUR 11 BEST JAPANESE GRILLING RECIPES TO FEED YOUR NEED …
From saveur.com
YAKITORI-STYLE GRILLED VEGETABLES 焼き野菜盛り合わせ
From justonecookbook.com
HONEY GARLIC ASIAN CHICKEN KABOBS - DAMN DELICIOUS
From damndelicious.net
YAKI ONIGIRI (GRILLED RICE BALL) 焼きおにぎり • JUST ONE …
From justonecookbook.com
JAPANESE GRILLED EGGPLANT (YAKI NASU) 焼きなす • JUST …
From justonecookbook.com
SAIKYO YAKI FISH (SAIKYO MISO MARINATED GRILLED FISH)
From japan.recipetineats.com
HITSUMABUSHI (NAGOYA-STYLE GRILLED EEL ON RICE) - RECIPETIN JAPAN
From japan.recipetineats.com
YAKITORI (JAPANESE SKEWERED CHICKEN) - RECIPETIN JAPAN
From japan.recipetineats.com
UNADON (JAPANESE EEL RICE) 鰻丼 • JUST ONE COOKBOOK
From justonecookbook.com
SALT GRILLED AYU (SWEETFISH / 鮎) – SUPAFRESH JAPAN
From supafreshjapan.com
TSUKUNE (JAPANESE GRILLED CHICKEN MEATBALLS) | I HEART UMAMI®
From iheartumami.com
19 JAPANESE GRILLING AND YAKITORI RECIPES | EPICURIOUS
From epicurious.com
JAPANESE STREET FOOD: GRILLED AYU AND SQUID | ZOJIRUSHI BLOG
From zojirushi.com
THE BEST JAPANESE-INSPIRED RECIPES FOR YOUR GRILL | EPICURIOUS
From epicurious.com
GRILLED ONIGIRI WITH JAPANESE-STYLE BBQ GLAZE
From ayujoy.com
JAPANESE GRILLED SQUID | 10 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
You'll also love