Sawara can be enjoyed in many preparations including Teri-yaki, shio-yaki (salt grilled), saikyo-miso yaki and yuan-yaki. All are variations on grilling. “yaki” means grill.
Here is my favorite yuan-yaki recipe:
For yuan marinade mix mirin, sake, usukuchi shoyu (light colored soy sauce), koikuchi shoyu (all-purpose soy sauce) in 1.5 : 0.5: 0.8: 0.1 proportions in a bowl. Add 2 slices of yuzu citrus fruit or lemon if yuzu is unavailable. Marinate the sawara pieces for 15 to 20 minutes. Remove the fish pieces from the marinade and put them on skewers. Cook the fish in the salamander or broiler about 10 minutes. Towards the end of cooking paint the fish several times – on both sides – with the remaining Yuan marinad.