Lovingly slow-grilled over hot coals, the perfect Gindara Saikyo-yaki is flaky, moist, suggestively sweet and irresistibly savory at the same time. Black cod is in itself a thing of beauty, but marinating it in mellow white miso brings out a buttery richness that"s hard to describe -- and even harder to stop eating.
Gindara Saikyo-yaki | Kaon Ta Na!
Tuesday, 22 September 2015
Gindara Saikyo-yaki | Kaon Ta Na!
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