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Japanese Recipes: Yakimono
"Grilled Things"

Miso Marinade

Before refrigeration, packing fish in miso was used as a preservative. The high salt content prevents molds and bacteria from growing, and the enzymes break down the flesh of the fish, making it extremely tender. For more information on Miso, see the Miso Soup recipe page.

Sake Miso - Miso-marinated Grilled Salmon

From Homma, p205:

Serves 8

2 lbs salmon filet
1 lb miso shiro
1 tbsp sugar
4 tbsp mirin
2 tbsp sake

Wrap salmon in gauze. Combine all other ingredients. Apply the paste to the outside of the wrapped salmon. Marinade in a ziplock bag or a covered container in the refrigerator for 1-3 days.
Remove marinade and gauze. Grill fish 7-8 mins on the meat size, then 5-6 mins on the skin side over med-high heat. Garnish with grated green radish or a small mound of wasabi.


Nasu Dengaku - Grilled Eggplant with Miso Sauce

Serves 10, from Tsuji 194

Dengaku Sauce:

1/2 cup miso aka
3 tbsp miso shiro
2 egg yolks
2 tbsp sake
2 tbsp mirin
2 tbsp sugar
7 tbsp dashi
1 tsp tahini sesame paste

Mix misos, egg yolks, sake, mirin, and sugar in a double boiler. Heat and gradually add dashi. Stir until thick. Add sesame paste. Refrigerate until needed.

10 japanese eggplants (substitute very small Italian eggplants if necessary)

Slice each eggplant in half and score in diamonds. Place on covered grill, scored side up. Spoon miso sauce over. Cover and grill for 10 mins, until soft & flat. Place on plate, garnish with bonito flakes.


All content copyright the author, Jennifer Munson munson.jennifer@gmail.com The author makes no guarantees for instructions and recipes on this site; neither does she accept responsibility for their outcomes. Verbatim copies may be made for educational purposes only provided they contain original copyright marking.

This page created April 4, 2001

Last updated August 02, 2005