In Japan, miso-marinated food is called Saikyo-zuke. Saikyo means Japan's old capital of Kyoto and zuke is to marinate.
So why it is called saikyo-zuke? It is because, saikyo-zuke usually used white miso, which is said to have originated in Kyoto, and been produced since the Heian period, about a thousand years ago.
This dish of grilled "Saikyo-zuke," is lightly salted fish fillet marinated with white miso, mirin or sake.
The white miso is sweeter than other kinds of miso. It's hard to get white miso in the States, so you can add some kind of sweeter to regular miso to make the marinate.
Though it's best to grill, this recipe is baked in oven.
The Saikyo-marinate can be used for pork, white fish, tofu and eggplants and more!
Ingredients
4 skin on salmon fillets
Salt
2-5 teaspoons maple syrup, according to miso paste sweetness
4 tablespoon miso, preferably white
1 tablespoon say sauce
2 tablespoon sake
2 tablespoon mirin
Directions
salt on both sides to remove excess moisture and fishy smell and let it sit for 30 minutes to an hour. Wipe off the water with paper towel.
In a small bowl, whisk together the maple syrup, miso, soy sauce, sake and mirin and pour over the salmon and marinate for at least 2 hours. (It can be marinated for up to 2 days.)
Preheat oven to 400 degrees.
Line a sheet pan with parchment paper.
Remove excess marinate and lay the salmon fillets on the sheet pan, skin side down.
Bake about for 10 minutes, depending on the size of the salmon.
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