Grilled Sea Bream and Kinome

Grilled Sea Bream and Kinome

Sea bream topped in a bittersweet sauce and invigorating Japanese pepper.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to marinate is not included in the cooking time.
  • TimeFor nutrition, sodium values were calculated for consumption of 50% of the sauce.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


(A)Tare Sauce


1/2 tsp

1 tsp


  1. Mix together (A) in a bowl forming the tare sauce.
  2. Mix together half of the tare sauce with the sea bream in a polyethylene bag and mix well. Careful not to trap air, seal the bag and refrigerate for 20-30 min.
  3. Boil the remaining tare sauce in a small pot until it thickens.
  4. Peel the turnip, slice fine openings in the surface and cut in half. Soak in a somewhat strong mixture of salt and water. Once it has softened, remove and dry clean. Mix together well with (B) and set aside.
  5. Wipe (2) and grill. Once it is about 80% complete, baste with (B) and continue to cook until well done.
  6. Strike the kinome with the back edge of a knife and sprinkle of (5). Shake the turnip dry and garnish the meal.

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