HOME Recipe Stir-fried whale with miso

Stir-fried whale with miso

Japanese food

Seafood side dishes

A recipe using whale back fat meat, which is characterized by its unique texture and flavor. By blending two types of red and white miso and chili pepper miso, we have created a more flavorful dish.
Please also refer to this page for information on the ingredients introduced in this recipe.

White-fried miso

A method of making white-neri miso that can be used for miso dengaku, bath-blowing radish, and grilled rice balls. It's convenient to keep it on hand. You can also enjoy the arrangement by adding vinegar or spicy food. If you knead it well and heat it will last for about a month. It's important to remove moisture.

Red-kneaded miso

The larger the amount, the longer it takes to make, but if you mix well before not heating it, it will last longer. If you heat it up, it will burn, so be sure to use medium heat. If you add minced meat, it becomes meat miso.

Cooking time: 120 minutes

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How to make it

The whale uses a block-shaped flesh of back fat. Place in a pot filled with plenty of hot water, drop it with aluminum foil, cover it, and boil it for about an hour and a half.

Remove the back fat and cut it into bite-sized pieces.

Transfer [2] to a frying pan and heat over medium heat. Once the whole thing is cooked, add red and white miso and white miso, then add kelp stock and blend in.