Saikyo Yaki (Miso-Glazed Cod)
Cod cured in sweet white miso, then grilled until caramelised, served over rice.
Ingredients
- 400 g White fish fillet
- 3 tbsp White miso (shiro)
- 2 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- 300 g Japanese short-grain rice (optional)
- 2 Scallions (optional)
Method
- Whisk the white miso, mirin, sake, and sugar into a smooth, glossy paste. Pat the cod dry, then smear the paste all over each fillet so it's completely coated. Lay them in a dish or a zip bag.
- Cover and refrigerate to cure, at least 1 hour but ideally overnight (up to 2 days) — the longer cure is what gives true Saikyo-yaki its deep sweet-miso flavour and colour.
- Rinse the rice in cold water until it runs nearly clear. Drain.
- Combine the rice with the same volume of fresh water in a heavy saucepan. Cover and bring to a boil.
- Drop the heat to its lowest setting and cook 12 minutes. Don't lift the lid.
- Pull the pot off the heat. Rest 10 minutes, lid on.
- Thinly slice the scallions on the diagonal for garnish.
- Wipe most of the miso off the fillets (it scorches fast) and grill them close under a hot broiler/grill, watching closely and turning once, until the surface is deeply caramelised and the fish is just cooked through, about 8 minutes.
- Mound the hot rice in bowls, lay the cod alongside, and scatter the scallion over the top.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Saikyo Yaki (Miso-Glazed Cod)
Saikyo yaki is a classic of Japanese cuisine — fish cured in sweet white miso, then grilled until the sugars caramelize into a lacquered, savory-sweet crust. The name refers to Saikyo miso, the pale, mellow, low-salt sweet miso of Kyoto that gives the dish its signature gentle flavor, and cod is a favorite here for its clean, flaky flesh. Served over short-grain rice, it's a study in balance: the fish stays silky and moist inside while the exterior turns deeply glazed and faintly toasty, sweet and umami-rich without heaviness. It's the kind of restrained, elegant plate that made miso-glazed cod a fixture on upscale Japanese menus worldwide.
The real work here is the cure, not the cooking — a paste of white miso, mirin, sake, and sugar is smeared over the cod and left to rest at least an hour but ideally overnight, and it's that long marinade that draws out moisture, firms the flesh, and drives the sweet-miso flavor deep into the fish. Grilling then brings the sugars in the glaze to a caramelized finish. Freshly cooked short-grain rice, rinsed until the water runs clear, is the essential partner, with scallions to freshen each bite. It's a high-protein, relatively light main that mostly happens hands-off in the fridge, so a little planning ahead pays off at dinner. Serve with pickles or a simple miso soup for a quintessential Japanese meal.
Saikyo Yaki (Miso-Glazed Cod): frequently asked questions
How many calories are in Saikyo Yaki (Miso-Glazed Cod)?
A serving has about 844 calories — 46.8g protein, 134.8g carbs, 7g fat, 1.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 46.8g of protein, roughly 22% of its calories.
Is Saikyo Yaki (Miso-Glazed Cod) gluten-free?
Based on its ingredients, Saikyo Yaki (Miso-Glazed Cod) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Saikyo Yaki (Miso-Glazed Cod) take to make?
About 50 minutes start to finish, but only around 17 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Saikyo Yaki (Miso-Glazed Cod)?
The core ingredients are essential, but you can leave out japanese short-grain rice, scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Saikyo Yaki (Miso-Glazed Cod) make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.