MISOYAKI
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
MISOYAKI SALMON
Time 8h3m
Yield 1
Number Of Ingredients 6
Steps:
- Mix the miso, sake, mirin, soy and sugar in a bowl.
- Place the salmon, and miso sauce in a ziplock bag and marinate in the fridge for a couple of hours or overnight.
- Bake the salmon in a preheated 450F/230C oven for a few minutes (the exact time will depend on how thick the salmon is).
- Broil the salmon until golden brown on top, about 1-3 minutes.
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.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time P1DT20m
Number Of Ingredients 5
Steps:
- Make the marinade. Combine mirin, sake, and sugar in a saucepan. Stir to dissolve the sugar. Bring the mixture to a boil and then turn the heat to low.
- Add the white miso. Simmer and whisk for 5-10 minutes until the marinade is smooth and caramel in color. Remove from heat and let cool completely.
- Wash and pat dry the black cod fillets (make sure it is completely dry). Place all four filets into a large Ziploc bag. Pour the cooled marinade over the fish. Seal the bag and marinate in the refrigerator for 1-3 days.
- When you're ready to eat, wipe (do not rinse) excess marinade from the fish. Cook in the oven at 450F for 5-8 minutes. Then broil for 1-2 minutes, until the top is deeply caramelized and golden.
- Eat with rice! Enjoy ^_^
MISOYAKI CHICKEN
An easy-to-make, Japanese-inspired baked chicken dish that requires little effort for big flavor. Try it with Ginger-Soy Soba noodles on the side!
Provided by DJSayaka
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix white miso, sake, soy sauce, brown sugar, and sesame oil together in an ovensafe glass or ceramic baking dish. Stir in chicken strips. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until marinade has thickened and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 30 to 35 minutes.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 29.2 g, Cholesterol 64.6 mg, Fat 6.1 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 1.1 g, Sodium 2804 mg, Sugar 21.3 g
MISOYAKI-GLAZED SALMON
Misoyaki, litterally "charred miso" is a typical Hawaiian preparation for butterfish. The glaze works well with any richly flavored fish, in fact, the higher in fat the fish, the better. Halibut and black cod can also be substituted for the salmon in this recipe. Miso, fermented soybean paste, is an important foundation of Japanese cuisine, and it comes in several different colors depending on the type of bean and length of the fermentation period. White miso is milder in flavor and less salty than other types and works best in this recipe. The salmon turns out very tender, delicious and full of flavor. Serve with jasmine rice and sauteed japenese vegetables.
Provided by MarieRynr
Time P1DT7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
- Set aside to cool.
- Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
- Cover the dish with plastic wrap and refrigerate for at least 24 hours.
- Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
- Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
- Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
- turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
- Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
- Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
- Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
- Top the salmon fillets with the pan juice.
- Garnish with the sliced scallions.
MISOYAKI BUTTERFISH
A dear friend of mine sent me this recipe ... one of my favorites. Misoyaki butterfish combines the Japanese flavors of sake and miso. Butterfish which is also known as black cod, deep sea cod, sablefish, gindara and snowfish may be found fresh or sometimes flash frozen. I use the Hawaiian Miso & Soy Company brand soybean paste. I haven't tried it yet with the ginger ... next time : )
Provided by marisk
Categories Japanese
Time P3DT30m
Yield 1 fillet
Number Of Ingredients 7
Steps:
- Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely.
- To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel.
- Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
- **72 hours later** Remove your filet from the Ziploc® bag.
- Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve.
- Serve with hot rice and maybe some tsukimono, salad greens and miso soup.
- NOTE: My friend's comment: If you bake the fish in a foil lined container ......... no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill.
MISO COD (BLACK COD WITH MISO)
Marinated in saikyo miso and baked to perfection, Black Cod with Miso (Saikyo Yaki) is a beautiful seafood dish that you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. Just like Nobu's!
Provided by Namiko Chen
Categories Main Course
Time P2DT30m
Number Of Ingredients 10
Steps:
- Gather all the ingredients. Select the freshest fish possible, as you will be marinating this fish for a few days.
Nutrition Facts : Calories 136 kcal, Carbohydrate 2 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 80 mg, Sodium 705 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
SALMON MISOYAKI
"Miso yaki" translates to "miso grilled." It is the perfect application for salmon's rich texture and savory flavor. The miso adds a deep umami. Paired with sugar, mirin and sake, it creates the perfect glaze. You can apply this glaze to any rich, flaky fish like swordfish or cod.
Provided by Jet Tila
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
- To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
- Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
- Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.
MISOYAKI SALMON RECIPE
Steps:
- Use a medium-sized bowl, pour Miso, Sake, Soy Sauce, and Sugar in the bowl; sugar helps the Salmon caramelize beautifully. Mix well. Adjust the taste as per your preference.
- Use a large bowl, pour half of the mixture into the bowl, add Salmon to the mixture and add the remaining mixture on top of the Salmon. First, you need to be sure that Salmon is properly coated in the mixture. Then, cover the bowl for about 30 minutes or let it stay marinated overnight; the choice is yours. However, I would recommend you to marinate it for 5 hours for apt results.Remove excess mixture before cooking, or else it will burn while cooking.
- You can broil or bake your fish, whichever you prefer.Broil: You should pre-heat the oven Broiler for 3-4 minutes. After that, broil the salmon for 6 minutes. Woohoo, your dinner is ready!Bake: You can also bake your Salmon. Bake it at 450F for about 8-10 minutes (the exact time to bake depends highly on the quantity and size of the Salmon fillet). Keep an eye on your Salmon; as the marinade has sugar, there are high chances that it might burn. If the Salmon starts to burn and is not properly cooked yet; put the Salmon on the lower rack of the oven.
- Serve it with Ginger Rice as the smell of the Rice perfectly complements with Mayosaki Salmon.
Nutrition Facts : Calories 270 kcal, ServingSize 1 serving
More about "misoyaki recipes"
RECIPES - CHEF ROY YAMAGUCHI'S MISOYAKI BUTTERFISH RECIPE
From hallmarkchannel.com
Estimated Reading Time 1 min
MISOYAKI EGGPLANT AND TOFU - OKONOMI KITCHEN
From okonomikitchen.com
5/5 (24)
- Rinse and cut off the top of the eggplant. Then chop the eggplant rangiri-style by rotating the eggplant (see vide) into equal size pieces. Transfer to a bowl of cold salted water and let it rest for 5 minutes.
- In the meantime, slice the tofu into bite sized squares. Pat it dry and then coat all sides with potato starch. Over medium high heat, add some oil and cook the tofu on each side until golden brown (about 45-60 seconds per side). Remove from pan.
- Drain the eggplant well. Over medium to medium high heat add 1 tbsp of cooking oil to the pan and then add the eggplant. Let eggplant soak up the oil (the eggplant will soak it up relatively quickly). Key point: As soon as the oil is absorbed by the eggplant, flip the them so that the skin side is facing down. This will help maintain the purple colour while still achieving some nice charring. Once the skin side is nice and brown, flip onto the other side and fry until light golden brown. In the meantime, dissolve the miso paste with the mirin.
- Then add the sake, sugar and kombu mentsuyu and swirl the pan around 1-2 times. Add the tofu and let it cook until most of sauce is absorbed by the eggplant and tofu. Turn heat down to medium low and then add in the miso and chili bean paste. Key point: adding miso toward the end will ensure it doesn't burn and retains its flavour. Swirl the pan and then let it cook for 30-45 seconds to allow the eggplant and tofu to absorb the remaining sauce. Flip the tofu as needed to ensure the sauce coats everything.
BEEF MISOYAKI RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 442 per serving
MISO SALMON 味噌サーモン • JUST ONE COOKBOOK
From justonecookbook.com
4.3/5 (460)Total Time 1 hr 15 minsCategory Main Course
- Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30-60 minutes. This is a lightly seasoned miso fish (not miso-marinated fish like Black Cod), so I don’t recommend marinating longer than 1 hour as miso is quite salty.
- Line a baking sheet with parchment paper for baking and foil for broiling. As miso gets burnt easily, remove excess marinade completely from the salmon and place it on the foil/parchment paper.
TORI MISOYAKI MISO GLAZED GRILLED CHICKEN RECIPE | DAILY ...
From dailycookingquest.com
Ratings 9Servings 8Cuisine JapaneseCategory Main Dish
- Combine 1/2 cup red miso paste and 1/2 cup mirin until smooth. Use this miso-mirin paste to marinate chicken pieces. Let the chicken marinate in the fridge for at least 4 hours, overnight is best.
- Remove chicken from the fridge and let them return to room temperature. Preheat oven to 230 Celsius (450 Fahrenheit).
- Scrape/wipe off as much of the marinate from the chicken, miso is easily burnt in the oven, so we don't want that. Arrange chicken on a baking pan.
- Bake/roast the chicken for 25 minutes at 230 Celsius (450 Fahrenheit). Reduce the oven temperature to 180 Celsius (350 Fahrenheit), and continue baking/roasting for another 40 minutes. You may want to turn the chicken pieces a few time during baking/roasting to get an even color.
MISOYAKI SAUCE RECIPE - RAVI KAPUR | FOOD & WINE
From foodandwine.com
Servings 1.75Total Time 15 minsCategory Soup Recipes
MISO CHICKEN (TORI MISOYAKI) | JUSTBENTO
From justbento.com
Estimated Reading Time 2 mins
THE TALK: MISOYAKI BUTTERFISH RECIPE & HOT CHOCOLATE ...
From recapo.com
Estimated Reading Time 2 mins
NEGIMISO BENTO RECIPES: MISOYAKI TOFU, MISOYAKI ONIGIRI ...
From justbento.com
Estimated Reading Time 5 mins
PIEDMONTESE.COM | MISOYAKI-TRUFFLE GLAZE RECIPE
From piedmontese.com
Servings 2.5
HAWAII-STYLE MISOYAKI BUTTERFISH – SOMETHING FROM THE OVENS
From somethingfromtheovens.com
Estimated Reading Time 1 min
JAPANESE BEEF YUZU MISOYAKI RECIPE | OMSOM – OMSOM
From omsom.com
MISOYAKI MARINADE RECIPE - HONOLULU FISH
From honolulufish.com
RECIPE FOR MISOYAKI GLAZED SALMON-4.4 STARS (3939 REVIEWS)
From munchery.com
MISOYAKI BUTTERFISH | FOODLAND
From foodland.com
ROY’S MISOYAKI “BUTTERFISH” ~ HEALTHY DINNER RECIPES
From hdrecipes.com
SECOND MENU – OMSOM
From omsom.com
CHEF ROY YAMAGUCHI'S MISOYAKI BUTTERFISH RECIPE | MISOYAKI ...
From pinterest.com
HOW TO MAKE HAWAII-STYLE MISOYAKI BUTTERFISH
From hawaiimagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love