Miso soup is fairly low in carbs containing only 7 grams per bowl. This soup is made from a stock called dashi, miso paste and often contains other ingredients like nori, seaweed and tofu. A …
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Remove from heat and whisk in miso until well incorporated. Allow to cool. Generously marinade butterfish in misoyaki marinade for 48-72 hours. Pre-heat oven at 450 and bake fish for 5-8 minutes. When fish is almost cooked broil for an additional 2-3 minutes until well caramelized. Make sure you watch the fish closely since it can burn quickly.
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.
Add fillets to the hot skillet in batches; cook until flesh flakes easily with a fork, about 5 minutes per side. I like to use miso that does not contain MSG, and a good nonstick pan, preferably Anolon (R) cookware, for true gourmet cooking.
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.