Salmon Steeped in Sweet Miso SUSHI BAR KIKUCHI

Use the ratio of 1:1:1:4 - this is the magical secret!

Recipe By: KIKUCHI LONDON (https://cookbuzz.com/kitchen/248)
Serves 2 Prep: 45 min Cook: 15 min

Ingredients

Salmon fillets 2
Salt a little
Sake 1 part
Mirin 1 part
Sugar 1 part
Miso 4 parts

Method

1
Sprinkle the salmon with salt and wrap in kitchen paper and keep at room temperature for 20-30 minutes. (see ※1).
2
Put the sake, mirin and sugar in a pan on low heat, don't boil it.
3
Put the miso into a bowl and pour int Step 2 a bit at a time. Mix until smooth.
4
Transfer Step 3 into a tupperware container and drop the salmon in it. Cover the miso with cling film directly on top. Put the lid on and keep overnight in the fridge.
5
Remove the salmon fillets from the miso marinade. Wash then pat dry (see ※2). Grill under a low grill.
6
Transfer to a serving dish and serve with grated mooli.
7
●Make lots of miso marinade and store in a ziploc bag, this will keep for some time.
8
●You can keep the marinade from steeping the salmon but you'll need to heat it to burn off the water. Re-use within 7 days.

Tips & Note

※1: sprinkling salt is not for taste, it's for drawing out the moisture so don't keep the salmon in the fridge - the salt would get firm and stick to the salmon without doing its job.
※2: the salmon will have absorbed lots of the miso taste overnight, so you should wash it off - if you simply wipe off, it will burn.
●This marinade works very well with white fish like cod or halibut. In fact, it also works with chicken or pork. If the ingredient is very fatty, it's better to keep it steeped for a bit longer.

Salmon Steeped in Sweet Miso SUSHI BAR KIKUCHI

Use the ratio of 1:1:1:4 - this is the magical secret!

Recipe By: KIKUCHI LONDON (https://cookbuzz.com/kitchen/248)

Serves 2

Prep: 45 min

Cook: 15 min

Ingredients

Salmon fillets 2
Salt a little
Sake 1 part
Mirin 1 part
Sugar 1 part
Miso 4 parts

Salmon Steeped in Sweet Miso SUSHI BAR KIKUCHI

Recipe ID :1232 Posted on 04 NOV 2015

Serves 2

Prep 45min
Cook 15min
views 42,812
printed 240

saved 19

Use the ratio of 1:1:1:4 - this is the magical secret!

Share

Ingredients

Method

Prep
45min
Cook
15min
1
Sprinkle the salmon with salt and wrap in kitchen paper and keep at room temperature for 20-30 minutes. (see ※1).
2
Put the sake, mirin and sugar in a pan on low heat, don't boil it.
3
Put the miso into a bowl and pour int Step 2 a bit at a time. Mix until smooth.
4
Transfer Step 3 into a tupperware container and drop the salmon in it. Cover the miso with cling film directly on top. Put the lid on and keep overnight in the fridge.
5
Remove the salmon fillets from the miso marinade. Wash then pat dry (see ※2). Grill under a low grill.
6
Transfer to a serving dish and serve with grated mooli.
7
●Make lots of miso marinade and store in a ziploc bag, this will keep for some time.
8
●You can keep the marinade from steeping the salmon but you'll need to heat it to burn off the water. Re-use within 7 days.

Tips & Note

※1:sprinkling salt is not for taste, it's for drawing out the moisture so don't keep the salmon in the fridge - the salt would get firm and stick to the salmon without doing its job.
※2:the salmon will have absorbed lots of the miso taste overnight, so you should wash it off - if you simply wipe off, it will burn.
●This marinade works very well with white fish like cod or halibut. In fact, it also works with chicken or pork. If the ingredient is very fatty, it's better to keep it steeped for a bit longer.

CHEF
KIKUCHI LONDON
I’ve got 3 recipes!
親方 菊池正之
KIKUCHI LONDON
Step into my kitchen!
'Sandouwari' is really useful for making a treasured Japanese sauce.
Thinly sliced pork loin, Onion, Grated ginger, Flour, Ginger sauce - sandouwari:, Soy sauce, Sake, Mirin
CHEF
Use the ratio of 1:1:1:4 - this is the magical secret!
Salmon fillets, Salt, Sake, Mirin, Sugar, Miso
CHEF
Your dishes can be as good as a restaurant's, but it's important to make a good sauce.
Sauce:, ●Soy sauce, ●Mirin, ●Sake, ●Sugar, Water
CHEF

Similar Recipe

When you buy some really fresh tuna or salmon, why don't you try this recipe instead of sashimi or sushi?
Soy sauce, Mirin, Sake, Fresh tuna or salmon, Yam, Wasabi, spring onions, Cooked rice
Wrap yummy things in foil and put on a hot barbecue - simple!
Salmon fillet, Salt, Beansprouts, Leek, Eringi mushrooms, Shimeji mushrooms, Enoki mushrooms, Sake or white wine, Spring onion, Red chilli, Sweet miso sauce:, Miso (red), Sugar
cookbuzz
PRO
Here's some sushi you can serve to guests who don't like raw fish.
Sushi rice, Parsley, Salmon fillets, Vegetable oil, Salt, Baby spinach, Butter, Salt & pepper, Mayonnaise, Soy sauce, Chilli powder
cookbuzz
PRO
I mixed the mayonnaise with spicy Korean Gochujang to give it a bit of a kick.
Smoked salmon, Egg, Sugar, Basil leaves, Pickled mooli slices (takuan), Mayonnaise, Gochujang, Salt (for the cooked rice), Cooked rice (firm), Sesame seeds, Nori sheet
KitchenCIB
HOME
Use two baking trays (size 18cm×12cm, 1cm high) from John Lewis to make perfect sized sushi.
Sushi rice, Spring onions, Smoked salmon, Wasabi
Tobuchan
HOME
You can keep this for 3 days in the fridge, so it's ideal for picnics or lunchboxes.
Salmon, White wine vinegar, Maple syrup, Soy sauce, Sesame oil

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME