Posts Tagged ‘shioyaki

Donabe Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Ayu Shioyaki and Tsukudani

Donabe Takikomi Gohan: Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani Donabe Takikomi Gohan: Eda Mame 'Green Soybean' Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Being requested for more frequent recipes by our readers on KyotoFoodie, last night I made eda mame gohan cooked in a donabe and tried my new experimental tsukudani. While preparing this simple, seasonal and very tasty dish, Tanigawa-san from Kichisen called and told that…

Buri kama Shioyaki (Salt Grilled Yellowtail Collar)

Buri kama Shioyaki (Salt Grilled Yellowtail Collar)
Buri kama Shioyaki (ぶりかま塩焼き) Buri kama Shioyaki Salt Grilled Yellowtail Collar (ぶりかま塩焼き)
I killed my first buri-kama of the year tonight. It was a lunker! I grilled it shioyaki style and squeezed on lots of sudachi.…

Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)

Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)
Buri-zanmai Series: Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar) Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar) Buri-zanmai Series (Part 1): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make Buri Kama Shioyaki. Buri Kama Shioyaki:
Kama is the ‘collar’ of a fish, the area between the gill cover and the pectoral fin. This area and…

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