【和食レシピ】平政の幽庵焼き

【和食レシピ】平政の幽庵焼き

This time we will make the main dish, “Hiramasa’s Yuyan-yaki (幽庵焼き)”. It is said that this citrus-based pottery was originally developed by Yūan, a tea master in the Edo period. It’s pretty easy to do, so if you’d like to give it a try, please do! The ingredient are Hiramasa ellowtail amberjack (species of fish, Seriola lalandi) Any kind of fish will do. Salmon, amberjack, or cod will all work, so use your favorite fillet. This is Yuzu. Yuzu after using the skin is fine, and if not, lemon or other citrus fruits are fine. Mirin Soy sauce sake This is all the same ratio, 1: 1: 1 ratio. I’d like to make it now. First of all, this is a fillet. If they are fresh, you can use them as they are, but if they are a little old, salt them once and let them sit for about 20 minutes to remove the smell before using them. Mirin sake dark soy sauce yuzu and put it together with the skin. After mixing lightly , spread the lead paper. This will give the flavors about 20 minutes to blend. I will bake the fish. This is the first place to put it in from the back side. Originally, it is grilled in a restaurant by making skewers. This time, for home use, I did not use skewers. If you are at home, you may want to use a grill to cook them. While continuing to cook, apply the sauce that was soaked earlier.
（The sauce is called Yuan−J／ 幽庵地） (When you grill fish) Basically, the theory is that you grill sea food from the body and river food from the skin. sea ​​is baked from the body and the river is baked from the skin, So this time, since it’s a sea amberjack, I’m going to grill the back side, the meat part, and finally the skin. I think it’s best to grill about 60% on the back (meat) and 40% on the front (skin). At this time, if there is … Mist, it’s a thing with sake inside. Use a mist spray that is compatible with alcohol. A light misting will make the flesh fluffy. Earlier, I said that I would skewer at the store, but mentioned earlier that we do this by hitting the skewers in the restaurant. By hitting the skewers, the heat also comes from the skewers, and the radiant heat makes it possible to grill. It cooks from the inside and outside at once, resulting in a fluffy texture. I think not many people have a roasting table at home, so this time we roast without skewers. When the color changes a little, use a brush to apply the sauce (yuanji). Here, it is called Kake-yaki. Such a thing. Normally, the sauce is poured over the top and baked, but with ordinary household equipment, it would make a mess, so we bake it while coating. Continue to bake until slightly browned. Yuyan-yaki can be used in many situations. It tastes good even when cold, so you can use it for lunch. Basically, any fish can be used. Salmon and yellowtail are also recommended. It’s starting to brown a little. As you can see, it’s starting to turn brown. Turn over You may want to keep the skin in front of you to make it easier to work with. Lightly mist the surface as well. When it dries a little, pour it over the top and bake it again. If you cook the skin well, it will cook nicely (and look nice). Soak the sauce stock again and apply it with a brush. These days, brushes are not made of bristles, but of silicone. I highly recommend the silicon ones because they are so easy to wash. If you use regular bristles, they will inevitably dry out and stick while you are using them, but if you use silicon bristles, they won’t stick and are easy to clean up. They are also very durable. Repeat the process two more times. Apply it to the skin so that it becomes crispy. Move it a little closer to the heat. This machine is called Yaki-Dai (焼台) in the professionals, and is used to place the skewers. The structure emits far-infrared rays to make the fish taste better. However, I don’t think it will be used at home, so I think a grill will be fine. If you don’t have a grill, use a pan with a little oil and grill it, adding the sauce little by little. If it sticks, put a cookie sheet over it to prevent it from sticking. You can try it if you like. I’ll go back to lightly coating and baking. If you are grilling with skewers, turn the skewers while they are grilling to make them easier to remove. If you don’t do this, the meat will crack when you remove the skewer at the end. Be careful if you use skewers! Switch positions occasionally. Apply one final light coat of sauce. The yuyan-yaki tastes better when it is cooked well done. It’s like this. It’s almost done. I’d like to get on with the serving. Fish may be cooked at different times, so in that case, the one that is ready will be served first. The remaining ones will continue to bake. This is the grilled one. I’ll work on the serving. First, lay out the bamboo leaves for the base. I think it will be beautiful if you put the Then place the grilled fish around the thickest part. Finally, garnish with lemon. The more greenery, the better the serving will look. However, in the house it would be too much hassle, so I think just garnishing with lemon would be enough. This time, the Yu-An-ji sauce(幽庵地) can be used for various purposes, for any fish, warm or cold. It might be useful to remember a method called Yu-An-ji(幽庵地), which is made by adding citrus fruits to a 1:1:1 ratio of sake, mirin, and dark sake. I hope you will try it! That’s all for this time.

江戸時代の茶人の幽庵さんがよく作ったことからその名がついた幽庵焼き。

冷めても美味しいのでお弁当にも使いやすいです。

材料：
– 平政（鮭や鰤なども可）
– 酒：みりん：濃口醤油＝１：１：１
– 柚子（身）

あった方が良いもの：
– 焼台（無ければグリル、最悪フライパンでも可）
– 霧吹き(アルコール対応のもの）

今回のワンポイント：
魚を焼く際、海のものは裏面（身の方）から焼き、川のものは皮から焼くのが良いと言われています。

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