Beef Misoyaki Recipes

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MISOYAKI



Misoyaki image

Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice.

Provided by Angela Wolery-Garcia

Categories     Seafood     Fish

Time 10h

Yield 4

Number Of Ingredients 16

1 ¼ cups white miso
1 cup white sugar
½ cup sake
½ cup mirin (Japanese sweet wine)
4 (6 ounce) fillets butterfish (black cod)
2 ½ teaspoons chopped shallot
1 bay leaf
4 whole black peppercorns
7 teaspoons white wine vinegar
3 ½ teaspoons dry white wine
7 teaspoons heavy whipping cream
1 cup butter, cut into 1/2-inch pieces
lemon, juiced
1 teaspoon chopped fresh parsley, or to taste
1 cup soy sauce
1 cup white sugar

Steps:

  • Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
  • Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
  • Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  • Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
  • Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Nutrition Facts : Calories 1391.8 calories, Carbohydrate 140.9 g, Cholesterol 242.6 mg, Fat 67.9 g, Fiber 5.5 g, Protein 44.3 g, SaturatedFat 32.1 g, Sodium 7293.1 mg, Sugar 117.6 g

BEEF MISOYAKI



Beef Misoyaki image

This is sort of like teppanyaki, with the flavor of a dipping sauce already mixed in. Recipe adapted from one by Jeff Smith, the Frugal Gourmet. Although the meat amount is small, the flavor is rich and filling- you will be quite suprised! There is more than plenty to feed 4.

Provided by PalatablePastime

Categories     Steak

Time 1h38m

Yield 4 serving(s)

Number Of Ingredients 7

2 (7/8 lb) boneless rib-eye steaks
3 1/2 tablespoons sesame seeds
1/2 cup light miso
1/3 cup sake or 1/3 cup other dry white wine
1 1/2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cooking oil

Steps:

  • Freeze steaks for 45 minutes or so until they are firm and partially frozen, then remove excess fat and slice very thin; place in a large bowl or resealable plastic bag.
  • In a small skillet, toast sesame seeds over high heat, swirling pan, being careful not to burn; remove from heat and cool.
  • Place sesame seeds in a mortar and grind finely (but do not grind into a paste) or you may use a small coffee grinder set on pulse.
  • Place sesame seeds in a small bowl and mix with miso, soy sauce, sugar, and sake (it should have the consistency of runny peanut butter).
  • Add mixture to meat and work through as a marinade.
  • Allow meat to marinate for 30 minutes to 1 hour.
  • Heat a large skillet or griddle on high and add a little oil, and cook beef without crowding (you may want to cook half at a time).
  • Cook beef about 3-5 minutes or until done to your liking.
  • Or you may place meat in broiler or grill and cook several minutes or until cooked through.
  • Serve with steamed rice if you wish, and a stir-fried vegetable cooked with ginger and a little soy goes nicely as well.

Nutrition Facts : Calories 635.7, Fat 49.1, SaturatedFat 17.5, Cholesterol 123.4, Sodium 480, Carbohydrate 7.9, Fiber 1, Sugar 4.8, Protein 34

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Top Asked Questions

How to make misoyaki butterfish?
Misoyaki Butterfish is a classic Hawaii recipe (you can even buy it at Costco Hawaii !) It's call butterfish, because the texture is rich and buttery. Just marinate black cod fillets in this miso marinade, then cook in the oven. Make the marinade. Combine mirin, sake, and sugar in a saucepan. Stir to dissolve the sugar.
How to cook butterfish in miso soup?
Directions. Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate,...
How to cook butterfish in soy sauce?
Directions. Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes. Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade.
How do you make rich rich miso?
Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice. Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour.

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