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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely. | 2. To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel. | 3. Place into a Ziploc® bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours. | 4. **72 hours later** Remove your filet from the Ziploc® bag. | 5. Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve. | 6. Serve with hot rice and maybe some tsukimono, salad greens and miso soup. | 7. NOTE: My friend's comment: If you bake the fish in a foil lined container ……… no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fillet butterfish	6	ounces		151.3	0.0	33.66	0.85
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
sake	1/3	cup		-	-	-	-
mirin	1/3	cup		151.3	0.0	33.66	0.85
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
white miso	1	cup		151.3	0.0	33.66	0.85
ginger			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.