Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, amberjack simmered in miso. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Amberjack Simmered in Miso is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Amberjack Simmered in Miso is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have amberjack simmered in miso using 8 ingredients and 6 steps. Here is how you can achieve that.
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The ingredients needed to make Amberjack Simmered in Miso:
- Make ready 3 pieces Amberjack (buri)
- Prepare 1 Boiled egg (or daikon if you like)
- Get Flavoring ingredients:
- Make ready 200 ml ○ Water
- Take 100 ml ○ Sake
- Get 2 tbsp ○ Sugar
- Take 1 1/2 tbsp ○ Soy sauce
- Take 2 tbsp Miso
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Steps to make Amberjack Simmered in Miso:
- Please pick out a fresh amberjack with a pink flesh. If it's fresh, you just need to rinse the blood. This time I used a rather large slab around the jaws.
- Add the ○ ingredients and let boil. Arrange the amberjack and cover with an otoshibuta. Simmer for 5 minutes over medium heat. Skim off the scum as needed.
- Add miso, cover, and simmer for another 10 minutes or so. Add a peeled boiled egg. If the sauce starts to reduce, add water to prevent it from burning.
- Coat the fish with sauce once it starts to thicken with the glaze. Be careful not to let it burn (it took about 20 minutes this time.)
- Serve on a plate. Cut the boiled egg in half and pour plenty of sauce over it. You could also simmer the fish with thick slices of daikon radish.
- I used the part around the jaws since it's fatty, delicious, and cheap. A normal fillet will cook faster.
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