Best Misoyaki Recipes

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.

MISOYAKI BUTTERFISH

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.

MISOYAKI-GLAZED SALMON

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

Steps:

• To prepare the marinade, add the sake and mirin to a heavy bottomed pot and bring to a boil. Boil for approximately 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 to cool completely. Next comes the fish. To prepare the fish, it first needs to be defrosted. Once that's done, the fish should be rinsed in some cold running water and then patted dry with a clean paper towel. Now the fish is ready for the marinade Using a filet that's about 6-ounces, I keep the skin intact, then place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours. Now you're ready to cook your misoyaki butterfish. Remove your filet from the Ziploc® bag. Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. You don't want the heat to be too high, as the miso will burn and then taste a bit bitter. What you really want to happen is the sugar to slightly carmelize and give it a nice golden brown color. Add your fish to the pan... Cook for about 4-5 minutes before turning... After letting it cook for another 4-5 minutes, you're ready to serve.

ALASKAN COD MISOYAKI FISH BURGER

Steps:

• For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
• For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
• For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
• For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
• Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
• For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.

SALMON MISOYAKI

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 CHICKEN

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.

MISOYAKI ROAST CHICKEN WITH SHOYU ONION SAUCE

Steps:

• Mix the mirin into the miso paste to loosen it up until you get something like the consistency of a gravy or a fresh banana smoothie. Some miso pastes are thicker than others, so if it's too thick, just add more mirin.
• Smother the chicken with the marinade all over, be especially sure you cover the inside cavity too. This way the marinade flavors the chicken from both the inside and out, huzzah.
• Put the chicken in a bowl and cover with plastic wrap or if you have a Ziploc and/or Glad bag big enough for a whole chicken, that is most preferred. Park it all in the fridge and let sit for at least three hours, overnight would be nice.
• Preheat the oven to 450 degrees.
• Take the chicken out of the fridge and take a spoon, fork, knife, dowel rod, comb, whatever your scraping tool of preference is, and wipe off the excess marinade, it'll just burn~
• Don't run the chicken under water or anything though, just make sure there aren't large clumps of marinade plopped on the bird
• Brush on some vegetable oil or melted butter over the chicken, nestle it in a roasting pan, and throw it in the oven.
• Roast at 450 degrees for 25 minutes, then turn the heat down to 350, and roast for an additional 40.
• IN THE MEANTIME.... Make the ONION SAUCE.
• In small sauce pan, sweat the ½ cup of minced onion in a bit of vegetable oil or butter.
• When they start to become translucent, add the water, mirin, soy sauce, and grated garlic.
• Bring to a simmer, turn the heat down to low and let bubble while the chicken cooks.
• 5 minutes before the chicken's done, sprinkle on some mirin. It gives the bird a delightful shine and sweetness. When time's up, take it out of the oven, cover with a sheet of aluminum foil, and let rest for 10 minutes.
• IN THE MEANTIME, we finish the sauce.
• Melt in a tablespoon of butter, and take it off the heat.
• Mix in the tablespoon of miso. Miso actually loses its flavor the more it's heated, so do this off the heat. There's plenty of residual heat in the pan to melt down the miso paste.
• ALAS, Carve the chicken, serve atop a bed of fluffy white Japanese short grain rice, ladle on the onion sauce, and have a delightful evening~

UME MISOYAKI BUTTERFISH

Steps:

• 1. Butterfish aka Chilean Bass. 1. Cut into smaller chunks preventing it from breaking apart when frying and turning it over. It also provides more surface area to get a great fried texture and taste. 2. Salt pieces and let it sit for 30-60 minutes. This will remove any fishy taste. 3. Rinse completely and squeeze fish to release the water. 4. Dry with paper towel
• 2. UME 1. Remove seed. 2. Chop. 3. Mash it up.
• 3. GINGER 1. Grate 1 tsp. of fresh ginger.
• 4. BUTTERFISH 1. Fry the skin of the fish for a crispier texture and flavorful taste. 2. Sprinkle salt and pepper. 3. Fry entirety of fish for 8-10 minutes until golden brown on the edges. 4. Place in a broiler pan (cover with foil)
• 5. SAUCE 1. Now for the 'bam' action. Brush on the sauce to all pieces of the fish on one side only. 2. Broil in oven. Need to keep an eye on it. 3. Let sauce bubble up over the fish but don't let it burn. 4. Flip over and brush more sauce on the other side. 5. Sprinkle with sesame seeds. 6. Let it bubble up and it should be done.

BEEF MISOYAKI

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.