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Miso Salmon (Dengaku)
This is a wonderful, mildly flavored dish. Japanese food is comfort food for me, and nothing goes down more smoothly than this dish. The sweet and salty miso glaze brings out the best in the salmon without overpowering it. Our kids love it too! Ingredients
- 4 salmon steaks or fillets
- 2 oz akai miso (or shiro miso is fine too)
- 1 Tbsp mirin (sweet rice wine. You can buy it in the Asian section)
- 1 Tbsp dashi fish stock (granulated fish stock that you reconstitute with water according to the directions on the pkg. You can buy it in the Asian section)
- 1 egg yolk
Directions
- Broil salmon on high broil for about 5 minutes, then flip and broil for another 3 minutes.
- While fish is broiling, in a sauce pan or double boiler, mix the miso, mirin, and dashi and place over a larger pot of boiling water and stir gently. Add the egg yolk and mix thoroughly until smooth and glossy.
- Remove the salmon from the oven and baste the top with the miso sauce. Place the salmon back in the oven and continue to broil for another 2 minutes until the topping turns light brown.
- Serve with rice and place the remaining miso sauce in a bowl as a condiment.
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Reviews
I really enjoyed this mild salmon dish. I knew it was a winner when I found myself spooning the extra miso sauce over my steamed asparagus and brussels sprouts. It's that yummy!
Mmm...this looks so delicious and my family loves miso. Would like to try this for sure.
Felicitaciones, excelente receta.
This was the best salmon ever! Really! It was the perfect combination of sweet and salty. This is my new way to cook salmon.
This was definately interesting. The grocery store didn't have the fish stock so I didn't get to add that. And I'm not 100% sure that the miso I used was the right stuff... Then I screwed up and added the egg whites instead of the yolk...so I had to scoop that out and add the yolk. But it was still decent.
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