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.
August 27, 2020
Udon noodles are the best. They're a lot of fun to eat and their thickness really helps to hold onto all that yummy sauce. They also make for the easiest dinners, and are a great way of using up whatever veggies you have in the fridge.
August 17, 2020
Homemade salad dressings are the best! Not only are they healthier than store-bought dressings, but we get to know exactly what's going into them. We made this super easy miso dressing, and the flavours were just exceptional, we had to share it with you guys! The ginger, tahini and miso create the most flavourful experience.
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