Misoyaki Recipes

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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



Salmon Misoyaki image

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.

2 pounds salmon fillet
Kosher or sea salt and white or black pepper
1/2 cup sake
1/4 cup mirin
1/4 cup granulated sugar, or to taste
1/2 cup white or yellow miso
2 tablespoons grated fresh ginger
Nonstick cooking spray
Sliced scallions, for serving
Sesame seeds, for serving

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



Misoyaki Chicken image

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

½ cup white (shiro) miso
½ cup sake (Japanese rice wine)
½ cup soy sauce
¼ cup light brown sugar
2 teaspoons Asian (toasted) sesame oil
1 pound boneless, skinless chicken breast, cut into strips

ALASKAN COD MISOYAKI FISH BURGER

Provided by Food Network

Categories     main-dish

Time P2DT45m

Yield 6 servings

Number Of Ingredients 13



Alaskan Cod Misoyaki Fish Burger image

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.

6 tablespoons mirin
6 tablespoons sake
2/3 cup sugar
1 cup white miso
Six 6-ounce Alaskan cod fillets, 1-inch thick
2 cups sugar
1 1/2 cups Japanese rice vinegar
1/2 teaspoon salt
1 piece dried kombu or dried kelp
6 cups arugula
2 red radishes, thinly sliced (roughly 18 pieces)
2 tablespoons pickled red ginger (beni shoga)
6 brioche burger buns

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



Misoyaki-glazed Salmon image

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.

1/4 cup sake
6 tablespoons soy sauce
3/4 cup white miso
1/2 cup sugar
4 (6 ounce) salmon fillets
2 tablespoons canola oil or 2 tablespoons safflower oil
1 teaspoon toasted dark sesame oil
1/4 cup thinly sliced scallion (green parts only)

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