Miso Marinated Black Cod | Saikyo Yaki with Dashi | Fish with Dashi
889 بار بازدید -
3 سال پیش
-
This is a miso-marinated black
This is a miso-marinated black cod (saikyo yaki) recipe. I served it with mussel dashi (fish with dashi style.) This is a more simplified version of a traditional way to marinate fish with miso. Instead of marinating it overnight in the miso marinade, which takes a long time and requires a lot of miso, I cooked it in the marinade with sous vide. During the sous vide, the flavor of miso seeps into the fish well.
Traditionally, as the name saikyo yaki states, it's usually done with saikyo miso. This time, I used shiro miso. Saikyo miso is sweeter than regular miso, as well as it being less salty. If you are using a shiro miso like I did, please be careful of the sodium content of the dish.
I paired it with dashi broth because I believe miso marination pairs well with dashi flavor. To balance out the sweetness of the saikyo yaki, I added some yuzu juice in the dashi, for some acidity and complexity.
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For the tama miso recipe:
- 500g shiro miso,
- 5 egg yolk,
- 160g cooking sake,
- mirin 150g,
- sugar 120g.
This time, I just cooked the mixture sous vide at 65C. It was much easier to do. Normally, you would heat it up slowly on a pan consistently stirring until it thickens. It should not curdle.
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For the dashi base:
- 500ml water,
- 5g kombu,
- 5g dried shiitake
- 12g katsuobushi.
For the dashi, I first made mussel nage by adding mussels to a pot and adding sake. Add thyme. Close the lid and let it steam until mussels open up. Reserve the open mussels and reserve the liquid.
For the dashi base, soak 5 grams kombu and 5 grams of dried shiitake in 500 ml of water. Leave it overnight. The next day, bring the mix to a boil. Add daikon. Once it boils, discard the kombu. Reserve the daikon and shiitake on the side and add 12 grams of katsuobushi. Boil 5 minutes then strain, and bring it back to a clean pot. Add the reserved daikon and shiitake, and simmer until daikon is cooked and soft. Add soy sauce to the right salinity and add mirin, 1/3 of the amount of soy sauce you used. Finish with a teaspoon of yuzu juice.
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SUBSCRIBE for weekly videos: @danielsgongbang
Music (thanks a lot for your amazing music!) :
––––––––––––––––––––––––––––––
Piano & Sax by Joakim Karud SoundCloud: joakimkarud
Creative Commons — Attribution-ShareAlike
3.0 Unported— CC BY-SA 3.0
Free Download / Stream: https://bit.ly/piano-sax
Music promoted by Audio Library Piano & Sax – Joakim Karud (No Copyri...
––––––––––––––––––––––––––––––
Say Good Night by Joakim Karud SoundCloud: joakimkarud
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0
Free Download / Stream: http://bit.ly/2RzhBOn
Music promoted by Audio Library Video
––––––––––––––––––––––––––––––
Traditionally, as the name saikyo yaki states, it's usually done with saikyo miso. This time, I used shiro miso. Saikyo miso is sweeter than regular miso, as well as it being less salty. If you are using a shiro miso like I did, please be careful of the sodium content of the dish.
I paired it with dashi broth because I believe miso marination pairs well with dashi flavor. To balance out the sweetness of the saikyo yaki, I added some yuzu juice in the dashi, for some acidity and complexity.
––––––––––––––––––––––––––––––
For the tama miso recipe:
- 500g shiro miso,
- 5 egg yolk,
- 160g cooking sake,
- mirin 150g,
- sugar 120g.
This time, I just cooked the mixture sous vide at 65C. It was much easier to do. Normally, you would heat it up slowly on a pan consistently stirring until it thickens. It should not curdle.
––––––––––––––––––––––––––––––
For the dashi base:
- 500ml water,
- 5g kombu,
- 5g dried shiitake
- 12g katsuobushi.
For the dashi, I first made mussel nage by adding mussels to a pot and adding sake. Add thyme. Close the lid and let it steam until mussels open up. Reserve the open mussels and reserve the liquid.
For the dashi base, soak 5 grams kombu and 5 grams of dried shiitake in 500 ml of water. Leave it overnight. The next day, bring the mix to a boil. Add daikon. Once it boils, discard the kombu. Reserve the daikon and shiitake on the side and add 12 grams of katsuobushi. Boil 5 minutes then strain, and bring it back to a clean pot. Add the reserved daikon and shiitake, and simmer until daikon is cooked and soft. Add soy sauce to the right salinity and add mirin, 1/3 of the amount of soy sauce you used. Finish with a teaspoon of yuzu juice.
––––––––––––––––––––––––––––––
SUBSCRIBE for weekly videos: @danielsgongbang
Music (thanks a lot for your amazing music!) :
––––––––––––––––––––––––––––––
Piano & Sax by Joakim Karud SoundCloud: joakimkarud
Creative Commons — Attribution-ShareAlike
3.0 Unported— CC BY-SA 3.0
Free Download / Stream: https://bit.ly/piano-sax
Music promoted by Audio Library Piano & Sax – Joakim Karud (No Copyri...
––––––––––––––––––––––––––––––
Say Good Night by Joakim Karud SoundCloud: joakimkarud
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0
Free Download / Stream: http://bit.ly/2RzhBOn
Music promoted by Audio Library Video
––––––––––––––––––––––––––––––
3 سال پیش
در تاریخ 1400/01/26 منتشر شده
است.
889
بـار بازدید شده