Misoyaki Chicken Recipes

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.

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.

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.

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.