- Black Pepper Flavored Miso Dipping Sauce
- Baked Apples with Miso and Seafood Stuffing
- Beef Negi Maki with Miso Mustard Sauce
(Serves 4)
| 17.64 oz. (500 g) Marukome Premium White Miso or Umami Select Miso Level 1 |
| 1.8 oz. (50 g) sugar |
| 3 Tbsp. plus 1 tsp. (50 cc) nikiri sake (sake heated to burn off alcohol) |
| 3 Tbsp. plus 1 tsp. (50 cc) mirin |
| 3 lb. (1.4 kg) sliced fish fillets, such as salmon or black cod |
| sea salt |
| Glaze |
| mirin |
| Light-colored (Usukuchi) soy sauce |
| 4 cheese cloths (1-sq.-ft. size) |
- 1. Sprinkle salt over each fish fillet and put in refrigerator for 2 to 3 hours (This technique draws out excess water and gets rid of some of the fishiness).
- 2. Mix together Miso, sugar, sake and mirin in a bowl.
- 3. Spread half the mixture in a container. Lay 2 cheese cloths on top (to make a double layer of cloth). Place fish fillets on cloth and lay 2 remaining cheese cloths over fish. Spread remaining mixture on cloth.
- 4. Cover container with plastic wrap and marinate for 2 days in refrigerator.
- 5.Grill marinated fish. Brush mirin/soy sauce mix on fish for a glaze before serving.
- The cheese cloth makes it very convenient for removing all excess marinade mixture from the fish. This prevents fish burning from the heat while cooking
Fish placed between bottom and top layers of cheese cloths.
Fish placed between bottom and top layers of cheese cloths.Marukome provides this recipe "as is," developed for Institutional use, with industry standard measurements and ingredients. This recipe has not been tested or adapted for home use and therefore Marukome does not make any representation as to the results by individual users.
