Salmon fillet in your fridge?
Wanna try something new?
What about Miso marinade!!
First, place your salmon fillet on the kitchen paper.
Then sprinkle some salt on the fillet and leave it until water comes out.
Wipe the water with paper towel.
Now, prepare Miso sauce.
Use unpasteurised Miso paste if you can.
Then add some Mirin to make the miso paste softer. This makes easy to spread on the fillet as well as giving some sweetness to the miso sauce.
Something like this.
Now, spread this prepared miso sauce around the fillet!
Leave it for few hours to few days. Probably 1 day marinade is my favourite, but depend on my time and schedule, sometimes I cook within few hours, sometimes after few days. No stress.
While marinading, Miso’s enzyme works on salmon’s protein – changes this protein into Umami!! This is the beauty of using unpasteurised Miso!!
Then grill it! or Oven it! until it become nice and golden! Crispy on surface.
Miso sauce can easily get burnt, so make sure you put aluminum foil on top or grill on low heat.
I would normally serve this with rice, but out of stock today! so I served with burgur. Japanese food meets middle eastern! It worked quite all right.
Miso sauce on top of the fillet become nicely caramelised golden brown, this colour and smell stimulate appetite! The saltiness of Miso is perfectly matches with salmon. Yum.
Daikon is one of the great veggies to cook so many different ways.
It goes well with other veggie, also fish and meat.
This is one of the recipe from “with fish” version.
Here is Daikon.
Cut into small pieces, shape you like.
Put them into the pan.
Add some water.
I normally use marinaded salmon with Shio-Koji,
but you can use simple salmon, of course.
Salmon fillet is pricy, but you can buy the other part than fillet.
Sometimes near the bone, near the head and near the fin.
It is cheaper and yummier.
Add seasoning. Soy sauce and Mirin. Cook for 10-15 min.
(until Daikon become soft)
(Try adding Shoyu-koji if you have. It gives more umami)
If the salmon is unsalted salmon, add salt, too.
(You can use Shio-koji in stead of salt)
Leave it until cool down.
While it is cooling down, the taste goes into daikon.
Daikon will contain all umami and yummy taste from the soup.
This looks still young.
Believe me, it become more yummy next day!!
So…it’s good to make a lot at once.
Hope you enjoy Daikon dishes.
Typical Japanese breakfast set !! Rice, Miso soup and grilled salmon.
This salmon is amazing! It is not just a grilled salmon.
It have to be marinated with Koji !!! (Ama-Koji or Shio-Koji)
The flavor will changed dramatically.
I cannot go back to normal salmon any more.
Koji is amazingly full of enzymes. It is often said “Koji is a mine of enzymes”.
One of the main enzyme in Koji is called “PROTEASE“.
This enzyme works for protein in food, such as salmon.
It makes food soft (one process of digestion).
The protein which was broke into small pieces converts to amino acid, which is Umami.
To shorten, Koji makes protein softer and yummier.
But! The Koji has to be raw, not the one with heat sterilisation,
because heat sterilisation will kill protease function of breaking down protein into small pieces.
Most of the Ama-Koji and Shio-Koji from shop in package are sold after heat treatment.
Therefore, you need to make your own one at home so that you can get all benefit from Koji.
(Here is how to make your Ama-Koji and Shio-Koji)
So if you have salmon at home, maybe try to marinate your salmon with row active Koji once.
Preparation is nothing compare to how yummy the salmon will be.
At first, put the salt on the salmon and leave for a while.
Get rid of water/liquid from salmon. Wipe well.
Then place your salmon on the kitchen paper. Covered your salmon with it.
Put your Ama-Koji or Shio-Koji onto it.
Then wrap it.
Leave for over night at least in the fridge. Even 1 or 2 days.
You can even keep in freezer if you prepared a lot.
Just grill the marinated salmon !!
You will find the difference already when you are grilling. Smell beautiful.
But be careful, it will be burnt easily.