Japanese pronunciation: まるやきさば (maruyakisaba)
| Category | Item |
|---|---|
| Restores | 6 (+0.6) |
| Eating time | 1.6s |
| Compost | 85% |
A whole saba run onto a skewer and grilled long over the coals, then dressed with soy sauce.
Obtaining
Usage
Prepare the skewer, then grill
Craft soy-coated saba skewer, then place it in a heated grill stand to finish. Bamboo skewers and seasonings are used during preparation.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Raw Saba
- Shoyu Bottle
- Bamboo Skewer
In the real world
Maruyaki saba belongs to the Wakasa coast of Fukui. A mackerel is opened along the back, kept in the shape of a whole fish, threaded head to tail on a skewer of bamboo or reed, and grilled slowly over charcoal for some twenty-five minutes. It is eaten with soy sauce, or soy sauce with ginger. The dish follows the old mackerel road that linked Wakasa with the capital, and is eaten in high summer.
Differences in game
Splitting the fish is omitted. Craft the whole saba with a bamboo skewer and soy sauce; dressing it after grilling is condensed into seasoning before grilling.
References and sources
- Maruyaki-saba — Our Regional Cuisines — Recorded as a dish of the Wakasa area — open the mackerel along the back, keep it whole on a skewer, grill it for twenty-five minutes over charcoal and eat it with soy sauce.