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.
Ingredients:
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)
Method:
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:
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.
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