Amego Hirara-yaki (Miso Trout Hot-Plate Grill)
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 15
About this dish
In the Iya area of Tokushima, river trout, tofu, konjac and vegetables were traditionally cooked over a layer of sweet miso on a heated flat stone called a hirara.
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Here a lidded electric griddle stands in for the stone, and chicken thigh, potatoes and shiitake join the trout, enough for four on one plate.
Ingredients
Instructions
- 1
Clean 4 amego trout, pat them dry, skewer them, and grill until the skin is set and the flesh has turned opaque.
- 2
Boil 200g potatoes and peel them.
Cut 120g chicken and 300g tofu into bite-size pieces, slice 1 onion into thick rings, and cut 1 eggplant and 2 peppers into strips.
- 3
Remove the stems from 4 shiitake mushrooms.
Rub 100g konjac balls with 3g salt, rinse, and cut any large pieces into bite-size portions.
- 4
Mix 2.5 tablespoons miso, 2.25 tablespoons sugar, 2 teaspoons mirin, 1.33 tablespoons sake, and 2.25 tablespoons water.
Spread the sauce over a covered electric hot plate and heat on medium.
- 5
Arrange the grilled trout, chicken, tofu, potatoes, shiitake, onion, konjac, eggplant, and peppers over the miso without crowding.
Cover and cook over medium-low heat for 15 minutes.
- 6
Check that the chicken reaches 75C at the center and the potatoes are tender.
Uncover and cook 3 to 5 minutes more until the miso reduces to a thin sauce, then serve from the hot plate.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「とくしまの郷土料理」（徳島県） · Checked: 2026-08-11
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