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How To make Grilled Sake Marinated Bass with Accompiaments
sake marinated bass: 1/2 cup sake
1/4 cup canola oil
2 tablespoons thin soy sauce
2 tablespoons minced ginger
2 tablespoons sugar
1 tablespoon coarsely ground black pepper
four 6-ounce pieces of chilean sea bass
GRILLED SAKE MARINATED BASS WITH SPICY CRAB SUSHI ROLLS, PEA SPROUT SALAD AND MANGO brOWN BUTTER VINAIGRETTE In a bowl combine sake, oil, soy sauce, ginger, sugar, and black pepper. Place bass in a shallow baking dish and pour marinade over. Marinate for at least 3 hours or overnight. Preheat grill or broiler. Grill or broil over high heat about 10 to 12 minutes, depending on the thickness of the fish. It should be flaky with an oily texture when done.
Spicy Crab Sushi Rolls: 8 ounces fresh lump crabmeat, picked over 1/2 tablespoon sambal 1/4 cup chopped cilantro 1 tablespoon chopped chives 1 tablespoon honey 1 teaspoon white pepper 1 teaspoon kosher salt 1 tablespoon canola oil 4 sheets nori 1/2 cup cucumber, seeded, peeled, and julienned Water for sealing sushi
In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper, salt, and oil. Taste for seasoning. Lay out one sheet of nori and spread with crab mixture. Place the cucumber on top of the crab. Roll it tightly, dampen edge with water and seal. Set aside. Fill and roll remaining nori sheets. Slice each roll into 3 pieces.
Mango Brown Butter Vinaigrette: 4 to 6 ounces butter 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 2 tablespoons Dijon mustard 1 shallot, peeled 1 cup chopped mango 1 cup julienned mango 1/2 pound pea sprouts 1 tablespoon toasted sesame seeds 1 tablespoon pink peppercorns
In a small saucepan, warm butter over low heat until it turns brown, about 15 to 20 minutes. In a blender, combine orange juice, lime juice, mustard, shallot and chopped mango and blend until smooth. When butter is browned, pour it in the blender, while running, in a steady stream. Taste for seasoning. Transfer dressing to a bowl and toss with the mango julienne.
In a bowl, toss the pea sprouts with a small amount of vinaigrette and mound a small amount in the center of a large dinner plate. Place 3 pieces of sushi around the salad. Lay the fish on top of the sushi and the sprouts. Drizzle vinaigrette with the mango pieces around the plate. Garnish with toasted sesame seeds and crushed pink peppercorns.
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Cheesecake Factory Inspired Miso Salmon Recipe
I apologize for the text disappearing in the middle of the video. As always the instructions are in the description along with a link to the recipe below!
Cheesecake Factory Miso Salmon Recipe ( With Keto-Friendly Option)
FamilyandGlamour
This is the famous miso salmon recipe from The Cheesecake Factory! Get ready to impress your loved ones with sweet and savory miso-glazed salmon fillets and rich, sake butter seasoned rice. It's a quick and simple dinner solution with keto-friendly ingredient substitutions to make this recipe low-carb!
Get the full recipe including tips at:
#miso #japanesefood #cheesecakefactory #copycatrecipes #ketorecipes #glutenfreerecipes #restaurantstyle #sake
EQUIPMENT
roasting pan or oven-safe skillet
saucepan
whisk
mixing bowl
basting brush or spoon
INGREDIENTS
Salmon Ingredients
4 salmon fillets (6 ounces, or 170 grams each)
3 tbsp red miso paste (or miso paste of your choice)
3 tbsp Japanese soy sauce or tamari soy sauce (gluten-free)
½ cup brown sugar (or golden erythritol for keto-friendly option) (100 grams)
¼ cup hot water (60 ml)
Sake Butter Ingredients
½ cup + 1 tbsp butter, cubed (124 grams)
2 tbsp ginger paste
1 tbsp garlic paste
½ cup sake or rice vinegar (120 ml)
1 tbsp heavy cream
2 tbsp lime juice (or approx. half a lime)
salt (to taste)
Side Dishes
2 cups cooked jasmine or basmati rice (or cauliflower rice for keto-friendly option) (500 grams rice/200 grams cauliflower rice)
4 cups steamed string beans or snow peas
INSTRUCTIONS
For the Miso Salmon:
Preheat the oven to the broil setting.
In a mixing bowl add the miso paste, soy sauce, brown sugar (or golden erythritol), and hot water. Whisk the ingredients until combined.
Lightly oil the roasting pan. Place the salmon filets into the roasting pan and brush the miso sauce over each of the pieces. Reserve some of the sauce for basting.
Place the filets in the oven and broil for 8-10 minutes, basting the pieces halfway through the cooking time.
Sake Butter
While the salmon is cooking, add 1 tablespoon of butter to the saucepan and melt over medium heat. Add the ginger and garlic pastes. Saute for 2-3 minutes. Pour in the sake and bring to a boil for 3-4 minutes. Remove the saucepan from the heat.
Add the heavy cream to the saucepan and return to a boil and reduce the sauce by half, about 5 minutes.
Reduce the heat to medium/low heat. Add in the remaining butter (cubed) one piece at a time while whisking. Once the sauce has thickened, remove the pan from the heat. Add the lime juice and season to taste with salt.
Plate the cooked rice and pour the reduced sake butter glaze on top of the rice. Place your broiled miso salmon on top of the rice. Serve with the vegetables on the side.
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Teriyaki miso salmon recipe #shorts
I’m Kazu from Japan.I’m gonna introduce how to make Japanese teriyaki miso salmon recipe. Easy and tasty!
serves 2
300g salmon fillets
Salt
Pepper
Starch
5g garlic
2 tbsp miso
2 tbsp sake
1 tbsp mirin
2 tsp sugar
Sesame seeds
Watercress
#Japaneserecipe
#Miso
#Salmon
How to Make Miso Salmon.
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#salmon#miso#singapore
Ingredients -
120g Salmon Fillet.
1 Tbsp Red miso Paste.
2 Tbsp Sake.
1 Tbsp Sugar.
HOW TO MAKE MISO BUTTER SALMON | Salmon and vegetable cooked with miso and butter.
Learn how to make miso butter salmon.
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Tuscano Style Grilled Chicken with a wine pairing and grilling tips with Barbeque Joe
Tuscano Style Grilled Chicken with a wine pairing and grilling tips with Barbeque Joe
plant based japanese cooking live day 1 | miso dengaku
????Question for you - do you have a strong interest in cooking Japanese food at home? Maybe you just visited japan????, just had your first taste, or are looking for a change.????♂️????♀️ Well if thats you… would you also be keen on learning how to cook it in a way that’s healthy, authentic and tasty? Did you say yes to question two too?
やった！Yatta! Thats greathi if we havent met before I'm Pat Tokuyama - pharmacist by day, japanese cooking enthusiast by night.
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After years of eating what I considered a normal diet, I finally discovered a new way approach to cooking - with plants! ???????? As a pharmacist, I believe food is one very effective way you can stay healthy (free of chronic disease). And thats one reason i love to teach home cooks like you - how to make plant based japanese food - so you can stay healthy, without spending hours in the kitchen!
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Over the next 2 weeks, i’ll be hosting some live training to complement the minicookbook, so to get your free copy - simply click the link below to sign up and learn more about plant based japanese food today. ????
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