Miso Yaki BBQ Salmon

November 13, 2020 |

Please only use wild salmon, never farm Salmon as the industry is infecting waterways with virus.  Sous vide Salmon for 30 min at 125F for flaky, lower for firmer wetter texture.  

Dengaku Miso Topping/ (BBQ sauce)  
3/4 cup less 1 Tbs white miso,  
2 egg yolks, 
2  Tbs Sake.  
2 Tbsps Mirin; 
2 Tbs sugar; 
7 Tbs dashi (Hondashi).  
Add one: toasted sesame seens, or grated rind of yuzu citron/lime, or fresh ginger juice.

Put miso in double boiler, and before putting over hot water blend in egg yolks, sake, mirin and sugar. Place over simmering water and gradually add dashi…stir til thick.  At the last moment add 1 seasoning.
Paint on sous vided salmon, and place on BBQ (or broil) for 30 seconds to a minute.
As we say in Hawaii, "Broke da mouth!"


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