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How to Make Misoyaki - A Step-by-Step Guide

Misoyaki is a classic Japanese dish that combines the savory flavors of miso and the sweet, caramelized taste of mirin in a mouthwatering marinade. This dish is perfect for those who enjoy the rich and savory flavors of Japanese cuisine. The name 'Misoyaki' comes from the combination of 'miso', a fermented soybean paste, and 'yaki', meaning grilled or broiled.

Misoyaki is often made with a variety of proteins such as chicken, fish, or tofu, and is commonly used as a marinade for grill...

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Ingredients

  • 1 ¼ cups white miso
  • 1 cup white sugar
  • ½ cup sake
  • ½ cup mirin (Japanese sweet wine)
  • 4 (6 ounce) fillets butterfish (black cod)
  • 7 teaspoons white wine vinegar
  • 3 ½ teaspoons dry white wine
  • 2 ½ teaspoons chopped shallot
  • 1 bay leaf
  • 4 whole black peppercorns
  • 7 teaspoons heavy whipping cream
  • 1 cup butter, cut into 1/2-inch pieces
  • lemon, juiced
  • 1 teaspoon chopped fresh parsley, or to taste
  • 1 cup soy sauce
  • 1 cup white sugar

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 8 hrs 30 mins
  • Total Time: 10 hrs
  • Servings: 4

  • Make marinade: Whisk together miso, sugar, sake, and mirin 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 marinade and refrigerate, 8 hours to overnight.
  • Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns 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 in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
  • Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  • Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture 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 warm plate; drizzle lemon sauce and sweet soy sauce around fish.

    • Nutrition

    1392 cal.

    • Total Fat: 68g
    • Saturated Fat: 32g
    • Cholesterol: 243mg
    • Sodium: 7293mg
    • Total Carbohydrate: 141g
    • Dietary Fiber: 6g
    • Total Sugars: 118g
    • Protein: 44g
    • Vitamin C: 6mg
    • Calcium: 128mg
    • Iron: 5mg
    • Potassium: 1010mg

    Categories

    Appetizer recipes
    Main recipes
    Salad recipes
    Soup recipes
    Marinade recipes