Miso-grilled swordfish bento
This “Saikyo style” grilled fish is marinated in sweet white Saikyo miso before grilling. “The marinated fish has a substantial flavor, making it a perfect dish for bento, since it’s tasty even when it’s not hot,” Kasahara says. “We used swordfish here, but Spanish mackerel, black cod, yellowtail, or salmon would also work well in this recipe.” This bento meal is also a real time-saver: the fish and the hard-cooked eggs are prepared the day before, so only the sesame-dressed pepper kinpira needs to be cooked in the morning.
- RECIPE -
*Each recipe makes 2 servings unless otherwise noted.
• 400 g cooked rice
• Aonori green-laver flakes
Miso-grilled swordfish (steps 1, 2)
• 2 swordfish fillets (100–120 g each)
• Swordfish seasoning:
50 g white (Saikyo) miso
20 g (5 tsp) sugar
20 ml sake
• 1 Tbsp salad oil
Seasoned eggs (step 1)
• 2 eggs
• Egg marinade:
100 ml dashi stock
1 Tbsp dark soy sauce
1 Tbsp mirin
1 tsp sugar
Sesame-dressed red and green peppers kinpira (step 3)
• 1/2 red pepper
• 3 small green peppers
• Seasoning sauce:
3 Tbsp sake
2 Tbsp dark soy sauce
1 Tbsp sugar
• 1 Tbsp salad oil
• 1 Tbsp toasted white sesame seeds
• Red chili pepper flakes
1 Prepare the day before serving:
Combine all swordfish seasoning ingredients. Coat each fillet with the seasoning on both sides. Place in a covered container and refrigerate overnight. Place eggs in cold water in a saucepan and bring to a boil. Reduce heat to low and simmer for 8 minutes. Immediately transfer eggs to a coldwater bath to cool. Mix together marinade ingredients. Peel the eggs, place in marinade to cover, and refrigerate overnight.
2 Wipe seasoning mixture from swordfish with a paper towel. Heat oil in a frying pan and cook fish over low heat, taking care not to let it scorch.
3 Slice peppers lengthwise into thin strips. Mix together seasoning sauce ingredients. Heat oil in a frying pan over medium-high heat, add peppers, and saute until just tender. Add seasoning sauce and continue to cook until all liquid is gone. Remove from heat and top with sesame seeds and chili pepper flakes.
Place rice in bento box and sprinkle with aonori flakes. Cut eggs in half lengthwise. Arrange the swordfish, peppers, and seasoned eggs attractively on top of the rice.
Source『 KATEIGAHO INTERNATIONAL Japan EDITION 2015 Spring / Summer Vol.35 』
Photography by Hoshito Omija
Recipes and preparation by Masahiro Kasahara
Styling and text by Atsuko Sakamoto
Translation by Julie Kuma
Copy editing by Katherine Heins
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