Teishoku Furikake Butterfish Recipe
Served with Miso Soup, Green Salad and Rice with Furikake
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Ingredients
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Butterfish
Miso Soup
Green Salad
Rice with Furikake
Method
Butterfish
- 1
Marinate the Butterfish
In a bowl, combine soy sauce, mirin, sugar, and sesame oil. Mix well until the sugar is dissolved. Add the butterfish fillets, ensuring they are well coated. Cover and marinate for at least 30 minutes in the refrigerator.
- 2
Cook the Butterfish
Preheat a grill or skillet over medium heat. Remove the butterfish from the marinade and grill or pan-fry for about 4-5 minutes on each side, or until cooked through and flaky. Sprinkle furikake seasoning on top before serving.
Miso Soup
- 3
Prepare the Dashi Stock
In a pot, bring the dashi stock to a gentle simmer over medium heat.
- 4
Add Miso and Tofu
Once the stock is simmering, lower the heat and whisk in the miso paste until fully dissolved. Add the cubed tofu and let it heat through for about 2-3 minutes. Do not boil the soup after adding miso.
- 5
Finish the Soup
Remove from heat and stir in sliced green onions. Serve hot.
Green Salad
- 6
Prepare the Salad
In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes. Drizzle with sesame dressing and toss gently to combine.
Rice with Furikake
- 7
Season the Rice
In a serving bowl, add the cooked rice. Sprinkle furikake seasoning over the top and mix gently to distribute evenly.
