Teishoku Misoyaki Butterfish Recipe
Served with Miso Soup, Green Salad and Rice with Furikake
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Ingredients
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Miso Butterfish
Miso Soup
Green Salad
Rice with Furikake
Method
Miso Butterfish
- 1
Prepare the Marinade
In a bowl, mix miso paste, sake, mirin, brown sugar, soy sauce, and sesame oil to create a marinade.
- 2
Marinate the Fish
Place the butterfish fillets in a shallow dish and cover with the marinade. Allow to marinate in the refrigerator for at least 30 minutes, preferably overnight.
- 3
Cook the Fish
Preheat the oven to 400°F (200°C). Place the marinated fish on a baking tray lined with parchment paper and bake for about 15-20 minutes, or until the fish is cooked through and caramelized on top.
Miso Soup
- 4
Prepare the Dashi
In a pot, bring the dashi stock to a gentle simmer over medium heat.
- 5
Add Miso and Ingredients
Whisk in the miso paste until dissolved. Add the cubed tofu and dried wakame, and let it simmer for another 3-5 minutes.
- 6
Finish the Soup
Remove from heat, garnish with chopped green onions, and serve hot.
Green Salad
- 7
Prepare the Vegetables
In a large bowl, combine mixed greens, sliced cucumber, shredded carrot, and halved cherry tomatoes.
- 8
Dress the Salad
Drizzle with sesame dressing and toss gently to combine. Adjust seasoning as desired.
Rice with Furikake
- 9
Cook the Rice
Rinse the short-grain rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot. Cook according to your rice cooker's instructions or bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
- 10
Add Furikake
Once cooked, fluff the rice with a fork and sprinkle furikake seasoning over the rice. Gently mix to combine.
