Recipe by: Mai Hanaki Brodersen

Source: Mai Hanaki Brodersen

Serves: 6


  • 4 cod fish fillets (can also use salmon, Spanish mackerel, chicken or pork)
  • 4 Tbsp white miso
  • 4 Tbsp sake
  • 4 Tbsp mirin
  • 2½ Tbsp sugar


  • To make the Saikyo Yaki sauce, mix together the white miso, sake, mirin and sugar.
  • Cover the fish fillets with this sauce and marinate for a least a few hours (or ideally up to 2-3 days) in the fridge.
  • Grill or panfry the fish until cooked inside and a nice charred colour on the outside (see photo).
  • Serve with rice and Japanese Spinach Salad (separate recipe) or other side dish of choice.
  • Note that the rest of the sauce can be used to make this dish a few more times; store in the refrigerater.

Download PDF here (more photos in this PDF): Japanese Saikyo Yaki Grilled Fish April 21