Miso Cod

Super simple, easy to make. Never had the one at Nobu’s, but I’m sure it’s wayyy cheaper!

My wife is from Nagoya, Japan and she loves miso everything so one night i decided to make this miso salmon and it was so good. This is why i am sharing it with all of you.

味噌床に､１日漬けた鱈です。ﾌﾗｲﾊﾟﾝに魚焼きホイルを敷いて蒸し焼きにしました。味噌風味も美味しいですね！

I got tired of pan frying white meat, so I wanted to try something different...The amount of salt in miso depends on the kind you have, so make sure to taste the sauce and adjust as necessary.If you dip bread in this sauce, it's absolutely fabulous. My husband wants to pour it over rice... Recipe by Mamiitojun

This is our go-to Japanese dish.If you over-simmer the cod, it'll dry out, so watch as it cooks. Recipe by Gochitora

I came up with this as a tasty way to enjoy light-tasting Pacific cod. Recipe by et39

I often marinate salmon in miso, but it's also delicious with pork or other meats (chicken, mackerel) too.Taste the combined marinade and adjust depending on the type of miso you use. In our house, we use white miso.Besides pork, this miso marinade is delicious with chicken or fish (salmon, mackerel). For 2 servings. Recipe by eterno

A favorite dish of mine.Adjust the seasoning according to the saltiness of the miso. For 4 servings. Recipe by mkmchy

We often have this at our home. If you grill this on a fish grill, you'll get those great flavors of charred miso, but the clean-up tends to be rather difficult. You could cook in a baking or parchment paper-lined frying pan.I often use this marinade with cheap fish.You can freeze it after Step 5.When you cook it, let it defrost naturally.Miso burns easily.It's best if you flip the fish, but make sure the filets don't break. Recipe by Aruk

My favorite way to make salmon. So tasty, and if you do any kind of Asian-inspired cooking then you should have all the ingredients on hand ;)

My mackerel loving husband makes this for me a lot. It's a little salty and rich.The miso flavor may be too rich for some people, so adjust the amount to your taste. For 4 slices. Recipe by chima@

I wanted to have some delicious miso ramen at home.There's nothing to it. Check out my blog (in Japanese): http://ameblo.jp/cooking-s-papa/entry-11620193084.html. Recipe by Cooking S Papa

The frying pan doesn't get dirty. Just wrap and cook!Salmon is not too fishy, and is easy to cook even for people who aren't good at cooking fish.Do you like sake lee soup with salmon? If you do, substitute some sake lees for the garlic and sesame seeds in the miso mix. Mix it in a grinding bowl (although this might seem a bit advanced). Your fish will be extra delicious this way. Coho or silver salmon is very rich in fat, so don't add any butter or cheese. If you have regular salmon, try adding various things to the sauce. For 1 serving. Recipe by pegupepepe

Miso soup.To make DASHI(the base of miso soup), please see my other recipe about DASHI.Miso souphttps://youtu.be/5v0VTxExWGYDashihttps://youtu.be/tziPTvs2Ih4

しっかり濃い目の甘辛さで、サーモンがクセなくより美味しくなります！お酒と一緒に味わいたくなる一品。赤ワインでも楽しめます。

I used to cook this in a pan, but using the oven seems easier to clean. I have a baby daughter now and it's good to use a quieter cooking method, especially while she's having a nap. It turned out good :)

A friend advised me to add sesame oil to miso simmered mackerel, and I've been doing so ever since.If the fish is small, cut into half.As there is very little broth to begin with, do not over boil. If you over-boil, the fish will become too salty. Recipe by 1630412

This is a family favorite.If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry.If you make this without doubanjiang, you can use it in Japanese flavored dishes.If you don't have tianmianjiang, use a mixture of red miso, sugar and sake. Recipe by Yuuyuu0221

Easy and delicious! Let the Cod shine!

【 youtu.be/GR2lbWdwES0 】Miso Soup, a traditional Japanese soup with seaweed, tofu, onion, miso and any other toppings of your choice. It actually comes from fermented soya beans and malt, used in Japanese cooking, usually accompanied with the majority of Japanese meal and rarely on its own. Enjoy some healthy soup with real dashi stock and no added flavoring-suitable for both children and adults.

Follow these three tips and you'll have a scrumptious dish that'll be loved by all.Tip 1. Pour hot water on the fish. It's an extra step, but it helps remove the odor and drains it.Tip 2. Add the fish once the sauce has come to a boil.Tip 3. Simmer in a short time. It avoids the filet from flaking and also prevents from becoming hard.I sliced one mackerel into 2, and cut them half. For 4 servings. Recipe by sachie mama

Miso seems very difficult to make, but in fact, it's super easy!It's natural for mold to grow...2 kg each of soy beans and koji will yield about 8 kg miso. Recipe by Yukikoha

Before cooking, blanching fish with a strong taste in boiling water removes much of the fishy flavor. And making a cut in the skin of mackerel makes them well-done and prevent the skin from peeling.

I used to use a large container to make miso, but it would grow mold, so I tried it out in Ziploc bags instead.You can use the miso after 6 months. The rice koji gives it a subtle sweetness. Recipe by Gachimayakeisan.

"Torodesu"'s "Our Family's Mild Sweet Miso" (Recipe ID：512475) was delicious, so I made this miso from a recipe I learned in women's group. I adjusted the salt and koji to my own taste, and do not have the original recipe from the women's group.-When making miso, it's nice to start when it's cold (mid January).-In Step 3, if you allow the beans to cool, they will be harder to mash. Drain only the amount of beans that you can mash at one time.-Blending the miso in a food processor will make it smoother. Recipe by Keyua

I wanted to make my own miso, but making kilos of it was too much! I didn't even know if it would work, so how am I supposed to make so much!!That was how I came to this recipe. I wanted to try making a test version of miso using ingredients I had in the house already. I referred to many other recipes to come up with this one ♪I read in some recipes that the consistency of the miso should be adjusted by adding the cooking liquid...but it looked like a lot of work. Plus this is the part you mess up the most!It'll be the right consistency if you scoop up the soy beans with a ladle and drain off the water well against the side of the pot. There's no need to add any cooking liquid.The other key is to fill the plastic bag well into the corners! Recipe by Asanu-