Kitchen Culture

tasty tidbits from the old-fashioned Japanese Kitchen



Here is a basic recipe for skillet-seared, soy-glazed fish. This stove-top method is quick and easy, especially if you make the glaze ahead (double or triple the recipe and store extras in the refrigerator; remember to label the jar and date it too).

Skillet-searing works well with fillets of yellowtail (buri, hamachi), snapper, salmon, mackerel. You can add ginger to the glaze (or not); you can serve with (or without) lemon or other citrus wedges and/or daikon oroshi.You can quickly skillet-sear a few vegetables (leeks, shishitō peppers) along with the fish.

Read more about this dish, and DOWNLOAD a RECIPE