Authentic Japanese Cooking: Swordfish Yuan-yaki - Dining with the Chef

Prepare swordfish in a classic Japanese style: yuan-yaki. Chef Saito shares marinating techniques and introduces a comforting ochazuke as a delicious variation.

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★ Swordfish Yuan-yaki

Ingredients (Serves 2)
260 g swordfish
30 g shishito peppers
100 g lime
Vegetable oil, as needed
Salt, as needed
50 ml sake
50 ml mirin
50 ml soy sauce

Directions
1. Slice the swordfish into about 1 cm thick pieces.
2. Mix sake, mirin, and soy sauce to create the marinade. Add half the lime slices to the marinade and lightly press to release the juice. Marinate the swordfish for 20 minutes, turning once halfway through.
3. Place the swordfish on a baking sheet and bake at 200°C. Brush with marinade every 2 minutes, repeating 4 times, until fragrant and golden.
4. Make a hole in the shishito pepper with a skewer. Sauté them with a little vegetable oil and season with salt.
5. Serve the swordfish with the lime slices and the shishito peppers on the side.


★ Swordfish Yuan-yaki Ochazuke

Ingredients (Serves 2)
260 g swordfish yuan-yaki
6 shishito peppers
Cooked rice, as needed
Toasted sesame seeds, as needed
Wasabi powder, as needed
Green tea, as needed

Directions
1. Mix the wasabi powder with water using chopsticks. Once it becomes a paste, turn the bowl upside down and let it sit for 2–3 minutes. Add a little more water and mix again.
2. Place the swordfish and shishito peppers on rice. Top with toasted white sesame seeds and wasabi.
3. Pour green tea over the bowl and serve.