Grilled Sea Bream with Sweetened MISO (Tai no Kinome Dengaku Yaki)
4 cut sea bream (tai)
1/2 cup sake
a pinch of salt (shio)
	4 tbsp white miso
	1 tsp sugar (satou)			tai	kinome
	3 tbsp sake
	3 tbsp mirin
	1 egg yolk (kimi)
	15 young stems of Japanese pepper (kinome)
	10 leaves of spinach (hourensou)
1. Before hand, boil sake and let it be cool down. Soak sea bream in cooled sake for 10 minutes. 2. Wash leaves of spinach and boil in hot water briefly. 3. Add sugar, sake, mirin, and egg yolk into white miso, and double-boil in a saucepan until thick. 4. Grind spinach and Japanese pepper, and add to sweetened miso. 5. Sprinkle salt on the skin of sea bream. 6. Grill sea bream over a broiler. 7. Spread sweatened miso on the skin of sea bream, and grill for 5 minutes. Serves 4