Tara pickled in Saikyo
The miso does not have to be Saikyo miso.
The cod is prone to burning because it has been marinated in miso, so cook it over low heat. You can prevent it from becoming dry by cooking it using residual heat afterwards.
Sprinkle about 1g of sugar on both sides of the cod, leave it for about 30 minutes to remove excess moisture, then wipe off the water
After marinating the fish by dipping it in a mixture of soy sauce and mirin, place gauze on top of a tray filled with Saikyo miso and then place the cod on top of that
Place gauze on top of the cod (2) again, cover with Saikyo miso, and leave overnight
If the color looks like this after one night, it's OK
Heat a frying pan with salad oil and cook the cod skin side down over low heat
Once browned, flip it over and cook the other side for about 30 seconds
Remove from heat, cover with aluminum foil and cook through using residual heat
After about 10 minutes, reheat over low heat, serve on a plate, and garnish with sweet and sour ginger if you have it
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- If
- 2 slices
-
- sugar
- 1g
-
- soy sauce
- 1/2 tbsp
-
- Mirin
- 1/2 tbsp
-
- Saikyo miso
- Appropriate amount
-
- Salad oil
- 1/2 tbsp
-
- Sweet and sour ginger (galli)
- Appropriate amount
