Grilled Sanma Marinated in Yuzu-Flavored Sauce
A magnificent matching of yuzu's citrus flavor and Pacific saury's umami.
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Remove the head from the Pacific saury fillets, remove the innards and chop up into bite-size chunks, wipe away excess moisture.
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Mix together (A) to prepare the marinade.
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Grill both sides of the Pacific saury until crisp and golden (about 7 minutes on the first-side, then 5-minutes on the other side after flipping).
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Place the fresh-off-the-grill Pacific saury into the marinade sauce from (2), and allow to soak up the flavor.
Cooking Basics
When preparing for use in boiled and other dishes, first remove the innards. After descaling, remove the head from just behind the pectoral fin. Place the tip of the knife into this opening, and scrape out the innards. Be sure to give a final rinse with water and dry off before using.
Peel the skin of the yuzu so that the peels get wider as you go. Lay the peeled skin with the white pith up and shave the pith. The pith has a bitter taste, so it's best to remove it. Julienne the peel or cut the peel into thin strips, about 1-2mm wide.
※ A sprinkle of julienned yuzu on meat dishes, udon, hot pots, or simmered dishes will add color and release a refreshing aroma and flavor.
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