Posts Tagged ‘japanese’


miso-glazed fish

February 13, 2016

here’s the original recipe:

tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin
2 tablespoons sake
1 tablespoon brown sugar

2 (7 ounce) black cod fillets

simmer all but fish together for 3 min, pour over fish on baking sheet, and broil 5 min on each side.


recipe by chef Nobu Matsuhisa



Got it! This is one of my favorite fish recipes. Usually I just throw fish on a hot cast-iron, squeeze a little lemon juice on there, and call it good – that’s my typical “fish recipe”.

This is my new go-to fish recipe!

heat the cast iron on medium-high with a thin layer of sesame oil and veg oil

separately, in a small saucepan or frying pan, combine over low heat
(this is more than enough for one small 4oz fish fillet, and would be enough for 2, but any more than that and you should double or triple this.)
1T water
1 t sesame oil
1 t fermented black bean paste or chili-bean paste (sub. miso if you don’t have this)
1 T sake and 1 T mirin, or 2 T of one if you only have one
1/2 t or so of the crumbly onion and chili bits from la jiao jiang (opt.)
1/2 T miso
a few dashes of liquid ginger or a little minced fresh ginger
1/2 t black sesame paste (opt., if you like it sweet, or a pinch of brown sugar)

stir often and cook down for about 3 minutes, until thickened.

throw (defrosted) fish into cast iron. let cook for a minute or so, then pour a little sauce over the top. cook til done on one side (just 2 or 3 min for a thin fillet) and flip, pouring the rest of the sauce over the top.

serve hot, with rice, or veggies, or basically anything.


i had this with roasted squash (it’s february!) and it was great. i picture sichuan blistered green beans or a big green salad with this once it warms up out there.


nasu dengaku (japanese miso eggplant)

January 19, 2016


here is a recipe from otaku food!


  • 1 small eggplant, or 2 Japanese eggplants
  • 1/4 cup dashi
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 teaspoons sugar
  • 1 tablespoon miso
  • 1 tablespoon oil
  • Chopped green onion and sesame seed for garnish

Quick Directions

  1. Slice eggplant in half, then cut the surface in a criss cross pattern.
  2. Brush the surface with oil, then bake at 350 degrees for 30 to 45 minutes until the eggplant is tender.
  3. Bring dashi, mirin, sake and sugar and bring to a gentle boil. Add miso and whisk to blend. Remove from heat.
  4. Remove eggplant from oven, then turn the broiler on. Brush eggplant with sauce, and sprinkle with sesame.
  5. Broil for a few minutes until the sauce has caramelized. Remove from oven and garnish with green onion.

check out the whole site at otaku food for great info about how it’s usually “grilled and roasted over the fire” in the summer at barbecues!


don’t have dashi on hand? here’s a recipe i modified from fat-free vegan. sounds very sweet but very amazing!


  • 2 tablespoons mirin
  • 2 tablespoons sake (may substitute stock with dry vermouth or white wine)
  • 4 tablespoons mellow white miso
  • 1 tablespoon sugar or agave nectar
  • 4 Japanese eggplants, stem end trimmed and cut in half lengthwise
  • 1/2 teaspoon sesame oil (optional)
  • toasted sesame seeds, for garnish
  • sliced green onions, for garnish


  1. Place the mirin and sake in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the agave nectar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants:
  2. Brush the cut sides of the eggplants with the sesame oil, if desired. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, try baking it–no broiler–a few more minutes; then proceed with the recipe.)
  3. When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up–this should take less than a minute, so watch them closely. Serve hot, sprinkled with toasted sesame seeds and green onions.+

    from fat-free vegan and adapted by friedsig


update 1/31/16… here’s what ended up happening:
1 medium eggplant
1/2 c homemade chicken stock simmered for a few minutes with seaweed & strained
2 T white wine
1 t sesame oil
1/2 t. la jiao jiang (I know it isn’t Japanese, but I love this stuff!)
2 t sugar
1 T miso

cut eggplant in half, score tops and brush with olive oil, and bake at 350 til soft.

simmer all ingredients together for a few minutes except miso. turn off heat. add miso.

if your miso and stock and la are salty, you shouldn’t need to add salt at all.

pour over eggplants & broil for about 5 minutes.

I added too much stock, as you can see from the photo. A half-cup is too much for the sauce to caramelize. It’s not very photogenic, but it tastes amazing. I will try this again with actual mirin and sake. Next time, I will cut down on the sugar and the stock. Highly recommended!


modanyaki (modern okonomiyaki)

March 9, 2012

let me get this straight –

a beautiful rava-dosai-type pancake
filled with
fermented fish powder
buckwheat-egg noodles
raw shrimp
raw scallops
raw squid
two eggs
with batter drizzled on top and fried on both sides?

i found the recipe here and a link is posted to a video of their creation.

after watching the video of modanyaki being made, i couldn’t resist posting the recipe.

not sure what i’d put in mine – but wow, what a cool video!


to try: eel sauce

November 24, 2010



eel sauce (minus eels)