gorgeous. absolutely gorgeous.
They tasted pretty good, too!
Google auto-translation is simply too psychotic to read, so the dishes (from L to R) are:
Kobujime: fillet of sole salted and pressed between two layers of konbu kelp, then sliced and eaten like normal sashimi
Goishiyaki: fillets are cubed, brushed on top with either white Kyoto miso or red miso, then grilled. They are supposed to resemble the black and white stones used in the traditional game “go”.
Engawa sashimi: the richest part of the sole is the fatty ‘wings’ of the flatfish. These are stripped from the edges of the fillets and eaten with wasabi and soy sauce. Very rich and oily.
If you have a chance, please try to include more miso as topping recipes. I have had miso topped tofu and miso topped eggplant, but when I came back and try to find the correct miso I couldn’t do it, and I wasn’t explaining it well enough for anyone at the Japanese supermarket to understand…wakaranai…
Congratulations on your knife! How is it to handle?
In the photos the white stuff is Kyoto or ‘saikyoh’ miso, it is rare-ish in the West and I don’t know if you can get it in NYC. It is sweet and has a low salt content (meaning it spoils easily).
You should definitely be able to make the brown ones, they are a 3:1 mixture of aka (red) and hatchoh miso, hatchoh is rather specialist but you should be able to buy akamiso in your local Japanese shop, that’s the one usually used to make bog-standard miso soup.
One thing however is you need to thin the miso down by whisking/beating it with a little sake, otherwise it is too stiff to spread on your fish/tofu/veg. Also miso is salty so there is no need to salt the substrate, I grilled the fish pieces as they were.
Arigatou! I will make it once I get some sake. It is starting to get cold now. Oden season!
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