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Trout Yuanyaki

Yuan was the name of the tea master from Kyoto who is credited for coming up with this recipe. He was apparently the first person to add mirin and citrus to the tare sauce used for grilling. This recipe is far more popular in Japan than the teriyaki style we know in the west. Yuzu citrus is added to the sauce, along with more mirin, and my favourite way to use it is with beautiful fresh, fatty trout. You can use salmon as well, or any fatty fish. Yuan yaki is a lovely way to oven grill fish, and much less sweet and sticky than teriyaki sauce.

Salmon teriyaki, salmon yuanyaki

How to make Trout Yuanyaki (or salmon)

Makes: For 2 people

Time to prepare: 30 minutes


2 fillets of trout or salmon

1 lemon

a handful of chopped spring onions (optional)

steamed rice to serve

Yuan yaki sauce:

50g soy sauce

80g mirin

50g sake

20g sugar

20g yuzu (or lemon) juice


sharp knife

chopping board

measuring scales


small bowl

deep tray or container

frying pan


1. Mix the ingredients for the yuanyaki sauce together in a bowl. 2. Place the trout fillets into the marinade and leave for 15 minutes. 3. Then take the trout out of the marinade and cook them in a frying pan with a little oil, over a medium heat. After about 4 minutes, turn the fish over and cook for 4 more minutes. 4. Then add the rest of the marinade to the pan, and boil until it thickens to the consistency of honey. 5. Pour the sauce over the trout fillets, and serve with some steamed rice, chopped spring onions and a lemon wedge. Enjoy Hot!

Trout yuanyaki

If you would like to learn more recipes, you can take a live private Online Cooking Class with me here or get yourself a copy of Kimura's Cookbook here.

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