Misoyaki

20 ingredients
5 steps

Ingredients

  • Miso Marinade:
  • 1 1/4 cups white miso
  • 1 cup white sugar
  • 1/2 cup sake
  • 1/2 cup mirin (Japanese sweet wine)
  • 4 (6 ounce) fillets butterfish (black cod)
  • Beurre Blanc:
  • 2 1/2 teaspoons chopped shallot
  • 1 bay leaf
  • 4 whole black peppercorns
  • 7 teaspoons white wine vinegar
  • 3 1/2 teaspoons dry white wine
  • 7 teaspoons heavy whipping cream
  • 1 cup butter, cut into 1/2-inch pieces
  • Lemon Sauce:
  • lemon, juiced
  • 1 teaspoon chopped fresh parsley, or to taste
  • Sweet Soy Sauce:
  • 1 cup soy sauce
  • 1 cup white sugar

Directions

  1. 1
    Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
  2. 2
    Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
  3. 3
    Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  4. 4
    Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
  5. 5
    Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

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