black cod, miso marinade, Miyake addiction

Post #99.5

In what will be my last post for a while it’s somewhat appropriate that it be a bit of a celebration. So, just before I pack up my kitchen and live off of take out for a while, I’ve decided to make one of my favorites: Miso Marinated Chilean Sea Bass–an interpretation of one of my favorite dishes at Miyake.

The marinade is simple:

Light Brown Sugar, Ponzu or Rice Wine Vinegar, Ginger, White Miso

and a bit of Sake.

I’ll just point out that this is just not attractive… at all.

Grated ginger goes into about 1/2 a cup of miso, 2 tablespoons of brown sugar, just enough Ponzu and Sake to thin out the Miso and added a tablespoon of Peanut Oil

And the Chilean Sea Basssteak will rest in the mix overnight….

..until then, I’ll reflect on the life of my miso paste.


2 thoughts on “Post #99.5

Leave a Reply to Uke Mochi Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s