This recipe, excerpted from The Food You Crave, brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish over and over again.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Didn't like this at all. The marinade was too sweet, and with those cooking times the fish is overcooked, which I usually am good at NOT doing. Flaky fish is usually overcooked.
I haven't made it myself but I Know how it taste, because the marinade is almost exactly like my mother's. The reason I gave it 4 stars instead of 5 is just because I don't like mirin. I used to get mad at her when she used it. I would add dried mustard, omit mrin, and thin it with water. The same marinade is good for ribs. I like to vacuum pack and freeze.To bayviewchef - There's no replacement for Miso, so what you made was not the variant of this recipe, but we do have similar dish in Japan to what you've made, when we marinade white fish in Japan with soy sauce, we usually use ginger and citrus.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?