Chef Saito's Saikyo-zuke with Spanish Mackerel

2m 26s

Our theme for this episode is marinating. Saikyo-zuke is a marinating technique that uses a base of white miso from Kyoto Prefecture, to slowly marinate meat or fish before grilling it. We'll be sharing some tips on how to make this fragrant and delicious dish at home. We'll be marinating Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor you'll usually only find at a high-end Japanese restaurant. For our side dish, we'll be making sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams. [From "Dining with the Chef"]

Program Outline