Your recipe looks so good, Nami! Since you asked, I like to keep my salmon simple so the flavor of the fish can be maximized, so I will salt my filets (1% salt by weight in grams) 4 hours before cooking to do a bit of a dry brine, and just before cooking apply a thin layer of Kewpie mayonnaise). I will start cooking the fish over high heat on the stovetop to get the skin nice and crispy, about 1 minute, and then put the salmon directly under the broiler for 3 minutes. Let rest lightly covered with aluminum for 1 minute and the internal temperature reaches 127F (in my kitchen). I only use wild Pacific salmon that has been flash frozen and thawed in my refrigerator overnight.
This is one of my alltime favourites and I have literally cooked it for friends and family a 100 times in the past years! I would say it’s the reason why I am a JOC fan! My routine for the recipe is as follows: - mix the marinade in a plastic bag and put the salmon in it - when removing the air, it automatically covers the fish completely - After broiling the salmon, I add the marinade as a sauce 5 minutes before the end of the cooking time (until it bubbles to make sure, it’s cooked) - it’s just too delicious to throw it away 😊 - I crush the toasted sesame seeds for even more flavour - I always serve it with broccoli as a side dish that is seasoned with salt and toasted sesame oil Thank you, Nami and JOC team, for your great work! 🙏
So happy you enjoy this recipe! Sorry, the sauce instruction is only on the website, but you do exactly the same. :) Thank you for sharing your tip with the community!
I linked to the card that pops out when you saw the ginger rice. I’ll also add the description box below too! I remembered to do it while editing and then forgot the second later. 😆👵🏻 www.justonecookbook.com/ginger-rice/
Rice vinegar would not be a suitable substitute for Sake or Mirin. Please see my blogs for more information and better substitution options. Hopefully, this helps! www.justonecookbook.com/sake/ www.justonecookbook.com/mirin/
My broiler temperature is set to High (550ºF/288ºC). You may also bake at 425°F (218ºC). Here's the detailed recipe. 🤗 www.justonecookbook.com/miso-salmon/
it makes me sad to see everyone ignoring the salmon skin. if the skin is not being cooked in such a fashion that that leaves it crispy, i will cut if from steak or fillet leaving a thin layer of meat about 1/8 to 1/4 inch thick attached to it. fry it gently in a saucepan with just few drops of oil and you end up with what most folks call 'salmon bacon'. it's so easy to do, even while your working on the rest of the dish. if you have never done this, i highly recommend you give it a try.
@@thepracticingcurmudgeon3645 I bake it till the mayo has brown spots. It doesn't complete brown. I always check 10 minutes before time called on any recipes because everyone's oven heats at various temperature. You may check it at 30 minutes. The mayo and the liquid that comes off the fish protect it from burning. You can also add butter, sliced onions and/or chopped parsley under the mayo but my daughter doesn't like it. There's always a picky eater in the family. Happy baking.
White miso is good for this one but it can be any miso besides Hatcho Miso. Different miso yields different flavor profile and it’s fun to experiment.🤗
Your recipe looks so good, Nami!
Since you asked, I like to keep my salmon simple so the flavor of the fish can be maximized, so I will salt my filets (1% salt by weight in grams) 4 hours before cooking to do a bit of a dry brine, and just before cooking apply a thin layer of Kewpie mayonnaise). I will start cooking the fish over high heat on the stovetop to get the skin nice and crispy, about 1 minute, and then put the salmon directly under the broiler for 3 minutes. Let rest lightly covered with aluminum for 1 minute and the internal temperature reaches 127F (in my kitchen). I only use wild Pacific salmon that has been flash frozen and thawed in my refrigerator overnight.
So gonna make it! I made similar from your cook book with eggplants and it was delicious. Thank you very much❤
I’m glad to hear you like it! Thank you!
This is one of my alltime favourites and I have literally cooked it for friends and family a 100 times in the past years! I would say it’s the reason why I am a JOC fan!
My routine for the recipe is as follows:
- mix the marinade in a plastic bag and put the salmon in it - when removing the air, it automatically covers the fish completely
- After broiling the salmon, I add the marinade as a sauce 5 minutes before the end of the cooking time (until it bubbles to make sure, it’s cooked) - it’s just too delicious to throw it away 😊
- I crush the toasted sesame seeds for even more flavour
- I always serve it with broccoli as a side dish that is seasoned with salt and toasted sesame oil
Thank you, Nami and JOC team, for your great work! 🙏
Thank you. I was about to say that I always feel uncomfortable throwing away all that good stuff and add it at the end.
So happy you enjoy this recipe! Sorry, the sauce instruction is only on the website, but you do exactly the same. :) Thank you for sharing your tip with the community!
Thanks for the video 👍🏻 No matter how many ways anyone cooks it salmon is always good
Very true!!!
@@justonecookbook enjoy your weekend
Looks really tasty 😋. Great work Nami. You are amazing 😎.
Thank you! 💗💗💗
That looks so good. I'm so glad I found this. I cant wait to get started on your recipes. Thank you🙏
Hope you enjoy!
Simple, easy, healthy and delicious miso (+ soy sauce, mirin, sake) salmon 🐟
Thank you, Nami, this looks great! Will have to try it next time we have salmon.
Hope you enjoy!
I mix ranch dressing and grated Parmesan. Then layer over samon. Skin side down, bake till probe temp is done
Thanks for answering my question and watching till the end! 😘 That sounds delicious!
Looks very oishii!!!
It is! Thanks for watching!
Thank you for this video!
Looks tasty! Is there a recipe or quick instructions for the ginger rice too?
I linked to the card that pops out when you saw the ginger rice. I’ll also add the description box below too! I remembered to do it while editing and then forgot the second later. 😆👵🏻 www.justonecookbook.com/ginger-rice/
Ohhhh my god this was gooooood ❤❤❤❤❤❤
For 2 salmon:
2 tbsp miso
I tbsp soy sauce
I tbsp mirin
I tbsp sake
1/4 tsp sesame oil
Hi broil: 10-13 min
Looks extra yummy! What can I do if I don't have mirin and sake? I do have Japanese rice vinegar...
Rice vinegar would not be a suitable substitute for Sake or Mirin. Please see my blogs for more information and better substitution options. Hopefully, this helps!
www.justonecookbook.com/sake/
www.justonecookbook.com/mirin/
Delicioso! Can I use this sauce in chicken?? 😊❤
Hmm you can!
What temperatur do you use to broil the salmon? My oven can go from 50 to 250 degrees celsius and I can not choose :D
Thank you for the great video!
My broiler temperature is set to High (550ºF/288ºC).
You may also bake at 425°F (218ºC). Here's the detailed recipe. 🤗
www.justonecookbook.com/miso-salmon/
@@justonecookbook Thank you so much for responding! You are the best!
Looks good. Could I cook this on a grill or would the miso burn too much?
Just try your best to remove the miso - enough marinate time, then you don't need miso to be attached when grilling. :)
it makes me sad to see everyone ignoring the salmon skin.
if the skin is not being cooked in such a fashion that that leaves it crispy, i will cut if from steak or fillet leaving a thin layer of meat about 1/8 to 1/4 inch thick attached to it.
fry it gently in a saucepan with just few drops of oil and you end up with what most folks call 'salmon bacon'.
it's so easy to do, even while your working on the rest of the dish.
if you have never done this, i highly recommend you give it a try.
We enjoy crispy salmon skin as well! 🤗
この場合のサーモンは、あえて皮ありの方が良いのでしょうか？
皮は剥かない方がいいですね。身が加熱しすぎて乾燥するのを防ぐことができますし、お皿に移す時などバラバラにならないです。皮は食べなくても大丈夫ですが、そのままにしておくと良いでしょう。
@@justonecookbook やはり意味があったのですね！では、皮付きのサーモンを買って作ってみますね。お返事有難うございました。🤗
I bake it with dried dill, garlic salt, and cover it with mayo. Bake 400 F for 40 mins or until the mayo browns. The mayo keeps the salmon moist.
Yeah, heard that trick! 🙌🏼🙌🏼
That’s a completely different recipe and not Japanese.
@@Koji-888 Hey, great idea. I'll try it next time.
are you sure about the temperature and time from your recipe?
that seems like an awfully long time / high temp for cooking fish.
@@thepracticingcurmudgeon3645 I bake it till the mayo has brown spots. It doesn't complete brown. I always check 10 minutes before time called on any recipes because everyone's oven heats at various temperature. You may check it at 30 minutes. The mayo and the liquid that comes off the fish protect it from burning. You can also add butter, sliced onions and/or chopped parsley under the mayo but my daughter doesn't like it. There's always a picky eater in the family. Happy baking.
Is adding brown sugar too sweet? I've seen other recipes call for it
It depends on how much is used in the recipe. Brown sugar also has a different flavor. 🙂
@@justonecookbook Thank you so much for the tip!
Lime juice salt and turmeric
My wife Hiroko, does this, but we smoke it on the BBQ.
Delicious!
What miso to use?
Looks like white miso [白味噌], but you could use any miso you like, white miso usually has less intense flavour
White miso is good for this one but it can be any miso besides Hatcho Miso. Different miso yields different flavor profile and it’s fun to experiment.🤗
@justonecookbook what is the flavour profile of 八丁味噌?
For the algorithm!