HON DASHI RECIPES

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MISO AND SOY CHILEAN SEA BASS RECIPE | ALLRECIPES



Miso and Soy Chilean Sea Bass Recipe | Allrecipes image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine    Asian    Japanese

Total Time 3 hours 17 minutes

Prep Time 10 minutes

Cook Time 7 minutes

Yield 4 fillets

Number Of Ingredients 7

? cup sake
? cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
? cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, CarbohydrateContent 27.9 g, CholesterolContent 47.2 mg, FatContent 3.7 g, FiberContent 1.4 g, ProteinContent 24.7 g, SaturatedFatContent 0.8 g, SodiumContent 1612.5 mg, SugarContent 22.3 g

SHOYU RAMEN RECIPE - HOW TO MAKE HOMEMADE SHOYU RAMEN



Shoyu Ramen Recipe - How to Make Homemade Shoyu Ramen image

Making ramen from scratch is pretty darn elaborate. For a weekend project, try our homemade shoyu ramen recipe that walks you through four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Provided by June Xie

Categories     dairy-free    low sugar    date night    weeknight meals    dinner    lunch    main dish    meat    soup

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 29

8 c.

low-sodium chicken broth

16

dried shiitake mushrooms

30 g

kombu (kelp), about a 10" square piece

20 g

dried bonito flakes (about 2 c. loosely packed)

1 1/4 c.

low-sodium soy sauce

1 1/4 c.

mirin

1/2 c.

sake

1 1/2 c.

water

1/4 c.

granulated sugar

2 tbsp.

packed brown sugar

1

2" piece fresh ginger, sliced

3

cloves garlic, peeled and smashed

3

green onions, halved

1 lb.

pork belly, skin on, cut into 2"-wide strips

4

cold large eggs

2 1/2 c.

reserved chashu-tare liquid

8

cloves garlic, sliced

1/2 c.

canola oil

1 tbsp.

ground chili or 1 1/2 tbsp. crushed red pepper flakes

2 tsp.

sesame seeds

4 oz.

fresh ramen noodles

1 1/2 c.

chicken dashi

2

reserved shiitake mushrooms, sliced

3 tbsp.

or more tare, to taste

2

slices chashu

1

nitamago, halved

1

green onion, white and light green parts only, very thinly sliced

2 tsp.

la-yu

Nori (optional)

Steps:

  • In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool 2 minutes. Add in mushrooms and kombu (kelp) and let steep 5 minutes. Then, add in bonito and let steep 5 more minutes. Strain and save solids for nitamago process and serving. Store dashi chilled, up to 1 week. In a medium saucepan over medium heat, bring all ingredients except pork to a low simmer and reduce heat to low. Meanwhile, in another medium pot over medium heat, bring pork and 6 cups water to a low simmer. Drain immediately and gently rinse pork.  Place pork in tare pot and bring to a simmer. Cover and continue to cook on low until tender, turning pork occasionally, about 1 hour 20 minutes. Let cool for 20 minutes, then strain and reserve liquid for serving. Refrigerate pork and remaining liquid separately. Slice pork before serving, lightly torched, if desired. In a medium saucepan over high heat, bring 6 cups water to a rolling boil. Carefully prick rounded bottoms of each egg with a pin. Gently lower eggs into pot with a slotted spoon, then reduce heat to medium-low and simmer eggs for 6 minutes. Drain. Transfer eggs to an ice bath and let rest for 5 minutes. Thoroughly crack eggshells very gently, knocking one egg against another, then return to ice bath for 10 more minutes. Peel carefully. Place eggs in a medium bowl and pour reserved pork-marinade liquid over. Weigh down eggs with reserved spent kombu (kelp) to fully immerse in liquid. Let marinate in the refrigerator for at least 4 hours, up to 12 hours. In a small saucepan over the lowest possible heat, simmer garlic in oil until tender and translucent, stirring occasionally, about 15 minutes. Keep the heat level low enough to avoid frying the garlic. Remove from heat and immediately stir in chili. Let rest 2 minutes, then stir in sesame.  Once completely cool, store refrigerated in a closed container for up to 2 weeks. In a pot of salted boiling water, cook ramen, stirring with tongs or chopsticks until al dente, about 1 minute. (If using instant ramen, discard seasoning packet and follow packet instructions to cook until al dente.) Drain well. In a small saucepan over medium heat, warm dashi and shiitake until barely simmering. Cook for 1 minute and remove from heat. Set shiitake aside. Add dashi, tare, and noodles to serving bowl. Top with chashu, nitamago, shiitake, green onion, a drizzle of la-yu, and nori, if using.













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