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 21,743
printed 204

saved 17

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

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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
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親方 菊池正之
KIKUCHI LONDON
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