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.

How to make Trout Yuanyaki (or salmon)

Makes: For 2 people

Time to prepare: 30 minutes

Ingredients

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