Tom really liked the seafood batayaki dish we had on Valentine’s Day at Aji Limo in Hale’iwa.
So, I will try to make it when we get home.
What is batayaki? We didn’t know. It’s a Japanese Hawaiian way of cooking on a griddle using butter to fry the ingredients then dipping or coating them in a special sauce:
1 cup soy sauce (lite)
1/4 cup mirin (rice wine vinegar)
1/4 cup sugar
Sesame oil— just a little— a teaspoon
Lime juice of 2 limes
grated daikon (white radish)
Some recipes have ajinomoto (MSG)—- which should be avoided due to its questionable health side effects, even though it is a flavor enhancer.
Some recipes use lemons or orange juice but we really liked lime which was used in our seafood sauce.
Our restaurant used sake which I will try, too, in place of the mirin.
It is unclear how much daikon to use. Some recipes call for up to 1/2 cup but in the demos I saw they just grated some in over the top.
The butter is the main flavoring agent so it is recommended that a good butter, like Irish butter is used.
B