MISOYAKI BUTTERFISH
Misoyaki Butterfish is a classic Hawaii recipe (you can even buy it at Costco Hawaii!) It's call butterfish, because the texture is rich and buttery. Just marinate black cod fillets in this miso marinade, then cook in the oven.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time P1DT20m
Number Of Ingredients 5
Steps:
- Make the marinade. Combine mirin, sake, and sugar in a saucepan. Stir to dissolve the sugar. Bring the mixture to a boil and then turn the heat to low.
- Add the white miso. Simmer and whisk for 5-10 minutes until the marinade is smooth and caramel in color. Remove from heat and let cool completely.
- Wash and pat dry the black cod fillets (make sure it is completely dry). Place all four filets into a large Ziploc bag. Pour the cooled marinade over the fish. Seal the bag and marinate in the refrigerator for 1-3 days.
- When you're ready to eat, wipe (do not rinse) excess marinade from the fish. Cook in the oven at 450F for 5-8 minutes. Then broil for 1-2 minutes, until the top is deeply caramelized and golden.
- Eat with rice! Enjoy ^_^
ALASKAN COD MISOYAKI FISH BURGER
Provided by Food Network
Categories main-dish
Time P2DT45m
Yield 6 servings
Number Of Ingredients 13
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.
MISOYAKI
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.
Nutrition Facts : Calories 1391.8 calories, Carbohydrate 140.9 g, Cholesterol 242.6 mg, Fat 67.9 g, Fiber 5.5 g, Protein 44.3 g, SaturatedFat 32.1 g, Sodium 7293.1 mg, Sugar 117.6 g
MISOYAKI BUTTERFISH
A dear friend of mine sent me this recipe ... one of my favorites. Misoyaki butterfish combines the Japanese flavors of sake and miso. Butterfish which is also known as black cod, deep sea cod, sablefish, gindara and snowfish may be found fresh or sometimes flash frozen. I use the Hawaiian Miso & Soy Company brand soybean paste. I haven't tried it yet with the ginger ... next time : )
Provided by marisk
Categories Japanese
Time P3DT30m
Yield 1 fillet
Number Of Ingredients 7
Steps:
- Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely.
- To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel.
- Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours.
- **72 hours later** Remove your filet from the Ziploc® bag.
- Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve.
- Serve with hot rice and maybe some tsukimono, salad greens and miso soup.
- NOTE: My friend's comment: If you bake the fish in a foil lined container ......... no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill.
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
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.
MISO BUTTERFISH
Sweet Japanese marinade combined with the buttery fish called butterfish. The flavor has an amazing buttery taste combined with a sweet taste and a hint of Japanese rice wine. Goes well with white rice and asparagus, pan-fried in olive oil with a squeeze of lemon.
Provided by DarrenTunstall
Time P1DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Combine miso, sugar, sake, and mirin in a large glass or ceramic bowl; stir until sugar is dissolved. Add fish fillets and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours minimum.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade.
- Heat a large nonstick skillet over medium heat. Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 49.1 g, Cholesterol 108.9 mg, Fat 16.2 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 0.5 g, Sodium 1858.2 mg, Sugar 39.8 g
More about "ume misoyaki butterfish food"
RECIPES - CHEF ROY YAMAGUCHI'S MISOYAKI BUTTERFISH RECIPE
From hallmarkchannel.com
Estimated Reading Time 1 min
HAWAIIAN STYLE MISOYAKI BUTTERFISH WITH KIM CHEE LIME …
From today.com
MISOYAKI BUTTERFISH | FOODLAND
From foodland.com
HOW TO MAKE HAWAIʻI-STYLE MISOYAKI BUTTERFISH - HAWAII …
From hawaiimagazine.com
RECIPE: NOBU’S MISO-MARINATED BLACK COD - KITCHN
From thekitchn.com
ERROR - MASTERCOOK
From mastercook.com
THE BEST GLUTEN FREE MISOYAKI BUTTERFISH - LAULIMA KITCHEN
From laulimakitchen.com
HAWAIIAN STYLE MISOYAKI BUTTERFISH WITH KIM CHEE LIME BUTTER SAUCE
From supermarketguru.com
MISOYAKI BUTTERFISH : SEAFOOD
From reddit.com
MISOYAKI BUTTERFISH FOOD- WIKIFOODHUB
From wikifoodhub.com
ROY’S JAPANESE MISOYAKI BUTTERFISH WITH SIZZLING SOY VINAIGRETTE …
From oh-soyummy.com
MISOYAKI BUTTERFISH* - YELP.CA
From yelp.ca
BUTTERFISH MISOYAKI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEGGIN' FOR BUTTERFISH | SEKIYA'S RESTAURANT, SEOUL JUNG | DINING OUT
From dining.staradvertiser.com
BAKED MISO BUTTERFISH - THYME & JOY
From thymeandjoy.com
UME MISOYAKI BUTTERFISH
From pinterest.com
10 DISHES THAT MADE MY CAREER: ROY YAMAGUCHI - FIRST WE FEAST
From firstwefeast.com
MISOYAKI MARINATED BUTTERFISH - MENU - ROY'S KO OLINA - KAPOLEI
From fr.yelp.ca
MISOYAKE BUTTERFISH FOOD- WIKIFOODHUB
From wikifoodhub.com
HAWAIIAN STYLE MISOYAKI BUTTERFISH WITH KIM CHEE
From foodnetwork.ca
THE TALK: MISOYAKI BUTTERFISH RECIPE & HOT CHOCOLATE SOUFFLE
From recapo.com
MISOYAKI BUTTERFISH - MENU - RESTAURANT SUNTORY - HONOLULU
From yelp.com
RETURN OF BENTO MAN: MISOYAKI BUTTERFISH – TASTY ISLAND
From tastyislandhawaii.com
MISOYAKI BUTTERFISH | FOODLAND
From foodland.com
13 MISOYAKI BUTTERFISH RECIPES - FOOD NEWS
From foodnewsnews.com
MISOYAKI BUTTERFISH – SUSHI DAY
From sushiday.com
MISOYAKI BUTTERFISH - HONOLULU FORUM - TRIPADVISOR
From tripadvisor.ca
MISOYAKI BUTTERFISH - MENU - OLA - KAHUKU
From yelp.ca
GREAT SERVICE AND GREAT FOOD - UME JAPANESE BISTRO
From tripadvisor.ca
MISOYAKI BUTTERFISH - MOSTLY ASIAN, THOROUGHLY AMERICAN HOME …
From feedingmyohana.com
MISO COD (BLACK COD WITH MISO) 銀だらの西京焼き - JUST …
From justonecookbook.com
15 MISO BUTTERFISH RECIPE HAWAII - SELECTED RECIPES
From selectedrecipe.com
STEAL THIS CHEF’S HAWAIIAN FISH FAVORITE! - TODAY
From today.com
MISOYAKI BUTTERFISH - SWEETHONOLULU.COM
From sweethonolulu.com
MISOYAKI BUTTERFISH - YOUTUBE
From youtube.com
BUTTERFISH MISO YAKI | HAWAIIAN ELECTRIC
From hawaiianelectric.com
UME MISOYAKI BUTTERFISH | RECIPE | BUTTER FISH RECIPE, BUTTERFISH, …
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love