Shiso Hasamiyaki Recipe
Make Shiso Hasamiyaki Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu
Method
Hayato Menu
- 1
Prepare fish and workspace
Pat the fish fillets dry with paper towels. If needed, cut into four portions and lightly score the top of each piece to help marinade penetrate.
- 2
Whisk the marinade
In a small bowl, whisk together white miso paste, soy sauce, mirin, sake, granulated sugar, grated ginger, minced garlic, and lemon juice until smooth and well combined.
- 3
Marinate the fish
Place the fish portions in a shallow dish. Brush both sides with about half of the marinade, reserving the rest for glaze. Let stand 15 minutes to develop flavor.
- 4
Wrap with shiso leaves
Lay 1–2 shiso leaves over each fillet portion and gently wrap to enclose. If needed, secure with a toothpick to hold the leaf in place.
- 5
Pan-sear the wrapped fish
Heat neutral oil in a nonstick skillet over medium-high heat. Add the wrapped fillets and sear 2–3 minutes per side until the exterior is golden and the fish is just cooked through.
- 6
Glaze and reduce
Pour the remaining marinade into the pan. Cook for about 1–2 minutes, spooning glaze over the fish until it thickens slightly and coats the pieces.
- 7
Finish and garnish
Remove from heat. Sprinkle sesame seeds and chopped green onions over the fish. Lightly salt to taste if needed and squeeze an additional splash of lemon or yuzu juice before serving.
- 8
Serve
Plate the Shiso Hasamiyaki with steamed rice and optional pickled vegetables. Garnish with extra shiso leaves for aroma and color.
