Sunday, September 14, 2008

Misoyaki Salmon

Misoyaki literally means charred miso. It is a delicious marinade that suits flavorful fish, high in fat, like salmon, butter fish, black cod, and halibut. Miso, or fermented soy bean, comes in a variety of colours and flavours, with white miso tasting quite mild and the darker honey coloured miso tasting stronger and saltier. Try this recipe: it's simple but has a subtle, delicate, melt-in-your-mouth texture that will 'wow' your palate.


1/2 cup white miso
1/2 cup red miso
1/2 cup mirin (Japanese sweet cooking wine)
1/2 cup sake (Japanese rice wine)
1/2 cup water
1/2 cup sugar (can substitute with 1/4 cup maple syrup)
6 - 4 oz. salmon fillets (can substitute with butter fish or black cod or halibut)


Combine miso, mirin, sake, water, and sugar in bowl.
Stir until sugar is dissolved.
Place fish in marinade.
Cover and refregerate from 12-24 hours.
Remove fish from marinade and wipe off excess.
Grill until tender and golden in colour and slightly charred.

1 comment:

Bentoist said...

I think I had either tuna collar or salmon collar prepared that way some years back and that was absolutely delicious! I should try that sometime for a bento dish.