Recipes

White Miso Marinated Fish:

This traditional dish is on a menu at some of the worldly well known restaurants such as Nobu and Zuma. After a quick trip to your near-by Japanese grocery market, you can easily make this at home. Buttery fish such as black cod or tooth fish work really well for this scrumptious dish. 

Ingredients (for four):

Filet of fish* (see note below)      4 fillets

Sake (cooking sake is fine)           2 tablespoons

White miso                                    4 tablespoons

Mirin                                               2 tablespoons

 

Steps:

In a small bowl, mix sake, mirin and white miso. Place the fish fillets in a tray and coat them with the miso mix on both sides. Keep it refrigerated for 2 hours to over night.  Take the fillets out of the marinade and using a paper towel, wipe off the miso. Miso on the fillets causes to burn. In a large frying pan, place a baking sheet to prevent the fish sticking to the pan (make sure to cut the baking sheet small enough to stay within the pan; otherwise the paper may catch a fire!).  Grill the fish for about a minuet on each side (just enough to see its color started to brown and do not over cook). 

 

*White fish are the best fish for this marinade such as black cod, tooth fish, red snapper, or spanish mackerel. Salmon are used often as well. 

Green Vegetables with Soy Sauce & Wasabi: 

This spicy vegetable side dish is very easy to make and you could be addicted!  

 

 

Ingredients (for four):

2 cups of water

2 tablespoons of soy sauce (or tamari sauce)

1teaspoon of wasabi (or yuzu-pepper paste)* 

1 bunch of green vegetable such as broccolini, broccoli, spinach, or cabbage

 

Steps:

Bring water to boil and turn the heat off. Put the green vegetable into the hot water (but do not boil it). Once the vegetable is softened, take it out of the pot and drain water. Cut the green vegetable into a bite size. Mix soy sauce and wasabi together and pour onto the green vegetable. Serve warm or cold.

*For non spicy alternative, use ponzu (yuzu citrus infused soy sauce) instead of wasabi.  

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