Servings:six.
This recipe, excerpted fromThe Food You Crave, brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish over and over again.
根本不喜欢这个。腌料太甜了，在那些烹饪时期，鱼被过度煮熟，我通常擅长不做。片状鱼通常煮熟。
I haven't made it myself but I Know how it taste, because the marinade is almost exactly like my mother's. The reason I gave it 4 stars instead of 5 is just because I don't like mirin. I used to get mad at her when she used it. I would add dried mustard, omit mrin, and thin it with water. The same marinade is good for ribs. I like to vacuum pack and freeze.To bayviewchef - There's no replacement for Miso, so what you made was not the variant of this recipe, but we do have similar dish in Japan to what you've made, when we marinade white fish in Japan with soy sauce, we usually use ginger and citrus.
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