Miso Marinade Food

MISO-GLAZED FISH

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

JAPANESE MISO SALMON SIDE (BBQ OR BAKE)

Steps:

• Mix together the marinade ingredients in a small bowl until smooth.
• Place the salmon skin side up on a work surface and slather with just under half the marinade.
• Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
• Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
• Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature
• Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
• Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
• Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
• Garnish with sesame seeds and finely sliced shallots.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

MISO-GINGER MARINATED GRILLED SALMON

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

MISO STEAK

Steps:

• Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.
• To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

MISO MARINATED BLACKENED COD

Steps:

• Over a double boiler, combine miso, sugar, sake, and mirin and whisk until sugar dissolves. Remove from heat and let cool. Refrigerate for a few hours so that marinade is cold and add black cod fillets or fillet pieces. Marinate for 24 to 48 hours in refrigerator.
• Remove from marinade and scrape off most of marinade that is coating the fish. Preheat oven to broil (oven should be very hot and heat should be coming from the top down). Place fish on a greased foil-lined baking sheet. Place baking sheet approximately 6 inches away from top heating element. Broil 7 to 10 minutes, until browned. Depending on the thickness of the fish, fish should flake away; otherwise, bake an additional few minutes.

MISO MARINATED TOFU

Steps:

• Place tofu in dish and splash with about 1-2 TBS soy sauce, then spread the marinade over tofu and let marinate overnight or for a day.
• When ready to make either brown on both sides in a pan sprayed with pam or bake in the oven until golden brown at 350.

MISO-MARINATED BLACK COD

Steps:

• 1. Marinate: Combine the mirin and sake in a small saucepan. Bring just to a boil and take off the heat. Add the miso and the sugar to the pan. Stir until the sugar dissolves. Let cool to room temperature. Layer the fillets in a bowl and slather with the marinade. Cover and refrigerate for at least 3 to 4 hours or overnight.
• 2. Saute: Preheat the oven to 400ºF. Heat a non-stick pan over medium heat and add 2 tablespoons oil. Wipe the marinade from the fillets and place them in the pan skin side up. Cook for 4 minutes. The flesh will start to brown and blacken in spots because of the sugar in the marinade, but this is ok, you're after those caramelized flavors. Flip the fillets skin side down and slide the pan into the oven.
• 3. Roast: Cook in the oven for about 6-8 minutes, until the flesh begins to flake apart when you press down on it with your finger.
• 4. Serve: Transfer the filets to a platter or individual plates and serve while still warm. We like to serve with a side of rice and steamed bok choy

MISO MARINADE

Steps:

• Combine the ingredients in a zip lock bag and add the meat.