Misoyaki recipe

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Ingredients

1 ¼ cups white miso
1 cup white sugar
½ cup sake
½ cup mirin (Japanese sweet wine)
4 (6 ounce) fillets butterfish (black cod)
2 ½ teaspoons chopped shallot
1 bay leaf
4 whole black peppercorns
7 teaspoons white wine vinegar
3 ½ teaspoons dry white wine
7 teaspoons heavy whipping cream
1 cup butter, cut into 1/2-inch pieces
lemon, juiced
1 teaspoon chopped fresh parsley, or to taste
1 cup soy sauce
1 cup white sugar

Nutrition Info

1391.8 calories
carbohydrate: 140.9 g
cholesterol: 242.6 mg
fat: 67.9 g
fiber: 5.5 g
protein: 44.3 g
saturatedFat: 32.1 g
servingSize: -
sodium: 7293.1 mg
sugar: 117.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan, bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.

  2. Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan, bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.

  3. Stir lemon juice into beurre blanc until lemon sauce is evenly mixed, fold in parsley.

  4. Combine soy sauce and 1 cup sugar in a saucepan over low heat, cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.

  5. Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Recipe Yield

4 servings

Recipe Note

Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice.

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