Black cod marinated for 24 hours in a sweet marinade of sake, mirin, and miso delivers an amazingly buttery taste and texture.
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Instructions To make the misoyaki marinade, bring sake, mirin and sugar to a boil for 5 minutes. Reduce to a simmer for 10 minutes. 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.
This forms a popular sauce that’s used on everything from chicken to rice to potatoes to mochi in Japan. Pasta is another great way to enjoy this sauce, and Butter Shoyu Pasta (バター醤油 パスタ) is a ridiculously easy dish that can be thrown together from just three ingredients, making it the second most popular pasta in Japan.
Then you can make an emulsion with the remaining soy sauce and butter along with some pasta water and then toss the pasta and scallops together in the sauce. Sous Vide Egg – Make your favorite version of butter shoyu pasta and then top it with a sous vide egg (or poached egg, or sunny side up egg).