Shoyu-broiled butterfish (Managatsuo no shoyu-yaki) from The Essentials of Japanese Cooking by Tokiko Suzuki

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised chicken balls and turnips (Tori dango to kabu no nimono); Shoyu-steeped spinach (Horenso no ohitashi); Harvest rice (Aki no takikomi-gohan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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