May 25, 2020
Saikyoyaki is a simple and delicious broiled fish dish. It is first smothered in white miso paste, then wrapped in plastic wrap to marinate in the fridge for two days. This gives the fish a deeper flavour with no fishy smell compared to just baking it with salt.
Prep Time: 5 minutes
Marinate Time: 2 days
Cook Time: 10 minutes
In a small bowl, mix the first three ingredients well.
Spread it on the salmon. Make sure to cover all surfaces of the salmon.
Wrap the salmon and put it in the fridge for 2 days (2 is best, but 1 day is also OK)
Take it out of the fridge and wipe off all the miso paste marinade. You can start with a spoon or spatula, and finish off with some paper towel. If you don’t remove all of the marinade, it can easily burn under the broiler.
Set your oven's broiler to low heat and place an oven rack in the highest position.
On a small baking sheet, put the salmon under the broiler for 7-10 minutes. Watch it carefully and once the surface gets (slightly) charred, remove the pan and flip the salmon. If the bottom also has some char marks, it is done. If not, return to broil on the other side for another 3-5 minutes.
December 22, 2020
We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
December 10, 2020
November 10, 2020
Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.
Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it.
This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!
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