Chef’s Table: Yokohama Japanese Restaurant
Miso Chilean Sea Bass Robatayaki

Serves 1-2

2 bamboo skewers

4-6   3 oz
pieces of sea bass

3 tbsp
white miso paste

1 tbsp
rice wine vinegar

1 tbsp

1 1?2 tbsp

3 tbsp
vegetable oil

1 scallion

to taste
Nanami Togarashi (Japanese chili pepper rub)

sea salt, pepper

to taste

pickled radishes

wasabi mayo


Ken Sze, manager/chef

Ken Sze, manager/chef


To make miso sauce, whisk miso paste, vinegar, honey and water in a small bowl. To make the fish, season with Nanami Togarashi to taste. Add a pinch of sea salt and a pinch of pepper to the fish and set aside. Preheat a pan with oil until it is smoking. Chop the white end of the scallion into inch-long pieces. Cut the fish into half-inch cubes, then add the fish pieces to the pan to sear them. Add a splash of sake to pan. Once the pieces are seared, skewer the fish, alternating between a cube of fish and a scallion, then glaze with miso sauce. Broil for four minutes, then turn over and broil for another four minutes. Garnish on a plate with pickled radishes, cilantro and wasabi mayo.

When You Go:
300 South Lenola Road • Maple Shade
856-608-8812 •

July 2014
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