I just made it again and was out of sake. I used the miso, rice vinegar, honey, and some Gochujang. It was more paste like but over the day it broke down to a more liquid coating and it was absolutely delicious!
So they take the sous vide version and probably let them cool then do top shelf broiler for 1-2 min then it will get a nice crispy layer. I’m going to do this next time.
I really appreciate that! You will find a nice mixture of cooking videos, food reviews, and a new series I’m going to grow on showing how to make popular restaurant dishes in your kitchen. Thanks for the support!
You should know that you don't need to remove the center section with the bones. After cooking you can pull them out with ease which also acts as a doneness indicator. You're welcome... Also, according to chef Nobu 3 days of marinating in the fridge is the sweet spot...
a bit of a waste, but wagyu is becoming pretty wide spread due to normalizing beef massages but, yeah wagyu is more accessible to america now, in Japan Waygu is like 10-20$ for a 1lb steak lol, which is way cheaper than america's 140$ for a 1b ribeye or something of waygu
I sure will rate your recipe, I was entering the details in my Paprika recipe app just now. I am going to make it for an Asian pallet, I think he will like it a lot.
Miso, sounds somewhat mysterious, exotic, simple and delicious, I am going to try it, thank you so much. A new approach to prepping and cooking cod. I have a feeling this recipe is a keeper.
I totally feel you! I wish I could tolerate rice. It’s one of the foods I’m unfortunately very sensitive too and break out with rashes when I have it and stomach issues. You better believe I still have sushi from time to time though.
have you tried riced cauliflower, its just chopped up into rice sized pieces and cooked to the tenderness you want (not as good as rice for me but can be made close enough that many people could not tell)
I find it totally unbelievable that in this day & age, we still have people who do not know that it's UNSAFE, & that you COULD get sick, if you eat fruit right out of a container, before rinsing properly. Just Google it like we do everything else. People say, ohhh we've been doing that for years. We're fine! Until you're not. Times have changed with the way our food is processed & handled these days, especially any kind of fruit (well, & deli meats and cheeses, too now they say, & it is NOT wise, nor recommended. There's new warnings about our food all the time, & it's important to heed the advice of any new information. But it's also just as important, & actually, imperative to make sure that we're educating ourselves on the proper way to prepare our food, so that we're not taking chances with our health, or with the health of our loved-ones. I eat fresh, not frozen, blueberries twice a day. Yep! Twice every single day. And it's not a good idea to wash them all & put them in a container, in advance of using them. You're supposed to wash what you're going to consume very soon. Like I said, Google it! We Google almost everything else. Plus, Blueberries are very good for us, & that's always a good thing! 🫐🫐
Haha, I have that exact same food storage container 🤣. Love making this dish, I've never cooked the marinade down, though. Will have to give that a try.
Definitely a great container! Cooking the marinade down allows the sugars to dissolve so it makes a nice difference. Give it a try and let me know what you think!
Exactly! I wonder about that since fish you want to cook in the 1-2 days of getting it. This flavor was super similar to the nobu one that I’ve tried though even with the shorter marinade time.
