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Ayu Dengaku
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4 pcs Ayu
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Salt
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Neri Miso
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3 1/2 oz. Miso
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3oz. Sugar
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1T Cooking Sake
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Dash of Sake
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1 Egg yolk
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Directions:
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1) Lightly wash the surface of the Ayu, dry with a paper towel, and skewer the Ayu lengthwise.
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2) Lightly salt the entire Ayu, but cover the tail and the fins entirely with salt.
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3) Cook the Ayu for 13 minutes in a pre-heated oven (475 ¡F).
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4) Heat pan on low-heat, and mix Miso, Sugar, Cooking Sake and Sake. Mix in the egg yolk and remove from flame.
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5) Take the Ayu Shioyaki and baste the Miso sauce and lightly grill.
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Notes:
Sansho, Yuzu or ginger will enhance the fragrance.
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Things you can buy at ANAsuper:
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