Nobu’s Miso Black Cod Dupe Recipe

👍

Ingredients

1 lb Black Cod Filet

Marinade:

1⁄4 cup Sake

2 tbsp Mirin

1⁄3 cup White Miso Paste

1⁄4 cup Sugar

Garnish:

Green Onion

Directions

Marinade:

To a small sauce pot on medium heat, add 1/4 cup of sake and 2 tablespoons of mirin. Cook for 1-2 minutes to cook away alcohol

Lower the heat, then whisk in 1/3 cup of white miso paste and 1/4 cup of sugar. Mix well, ensuring miso and sugar are fully dissolved. Bring marinade up to a slight simmer, and then set aside and let cool down to room temperature

Black Cod:

Cut black cod filets into more manageable-sized pieces, roughly 3-4″ sections. Add black cod to an airtight container and pour marinade over the black cod

Gently toss, making sure the black cod is evenly coated. Let the black cod marinate in the fridge for 2-3 days before cooking

Air-Fry:

Brush a piece of foil with oil to prevent the black cod from sticking. Lay the fish skin side down

If your air fryer has a broiler function, cook at 425F for 8-10 minutes until golden brown and slightly charred

Bake:

Add black cod to a piece of foil on top of a baking tray

Back on the upper part of the rack, 8″ away from the heating element. Broil on high for 10-12 minutes or until golden brown and slightly charred

Serve:

Serve on a plate garnished with green onion curls, and enjoy!

五更腸旺

 🥘 《五更腸旺》 🌶️ 香辣滑嫩、紅亮入味！

🍳 【製作步驟：精確 6 步】

1️⃣ 食材洗煉 👉 將 300g 熟大腸 切成小段，300g 鴨血 切成塊狀。冷水入鍋，加入 2 片薑片 與 15ml 米酒 川燙 2 分鐘撈出。這步能徹底去除血水異味，讓食材質地更純淨。

2️⃣ 酸菜乾香釋放 👉 鍋中不加油，放入 100g 酸菜絲 乾炒，直到水分收乾、散發出陣陣酸香味後盛出。這樣處理過的酸菜，吃起來才會脆口且酸度溫潤。

3️⃣ 辛香底料爆發 👉 鍋中下 30ml 沙拉油，放入 30g 蒜末、20g 薑末 與 2 根紅辣椒段。中小火爆炒出辛香味，這是湯底厚實的基礎。

4️⃣ 醬香紅油覺醒 👉 加入 40g 辣豆瓣醬，小火炒出迷人的紅油與醬香。接著放入乾炒過的酸菜與大腸，翻炒均勻讓食材裹上色彩。

5️⃣ 慢火煨煮入味 👉 注入 500ml 清水，依序加入 30ml 醬油、30ml 米酒、10g 黑糖 與 1g 白胡椒粉。大火煮滾後放入鴨血，轉小火燉煮 15 分鐘。鴨血的孔洞會在這時吸飽辛辣的湯汁。

6️⃣ 最後封印上色 👉 加入 100g 韭菜段。接著倒入 30ml 太白粉水（粉 1：水 3）勾薄芡，讓醬汁呈現晶瑩剔透的掛漿狀。熄火前淋上 10ml 花椒油。閃亮上菜！🍚🥢

我是 K.Y. 🌟 美食不歪～ 好運就來！

🛒 【紅亮入味食材清單】：

* 🥓 雙主角：熟大腸 300 克、鴨血 300 克

* 🥬 靈魂配角：酸菜 100 克、韭菜 100 克

* 🧄 辛香組合：蒜末 30 克、薑末 20 克、紅辣椒 2 根

* 🍶 神級調味比例：

* 辣豆瓣醬：40 克

* 醬油：30 毫升

* 米酒：45 毫升 (川燙 15 + 烹調 30)

* 黑糖：10 克 (提鮮中和酸度)

* 白胡椒粉：1 克

* 🛢️ 增香秘訣：花椒油 10 毫升、太白粉水 適量

✅ K.Y. 料理筆記：

* 鴨血不能大火滾：下鴨血後一定要轉「小火」煨煮。大火會讓鴨血產生氣孔變得像老豆腐一樣，小火慢燉才能維持那種像嬰兒肌膚般的滑嫩感。

* 酸菜一定要「乾炒」：這是很多老廚師的經驗。酸菜沒炒過就煮，會有一種生水味。乾炒後的酸菜才能發揮那種去油解膩、提升層次的作用。

* 五更的定義：這道菜傳統是用小爐火邊煮邊吃，象徵火紅熱絡。如果你家有酒精爐，端上桌一邊煨一邊吃，大腸會越煮越 Q，味道更上一層樓！

Pasta Risotto With Peas and Pancetta

Ingredients

Serves: 2 hungry grown-ups or 4 small children

MetricU.S.

2 x 15ml tablespoons garlic infused olive oil (or use regular olive oil and 1 fat clove of garlic)

150 grams pancetta cubes

150 grams frozen petits pois

250 grams orzo pasta

Maldon sea salt flakes (to taste)

1 x 15ml tablespoon soft unsalted butter

2 x 15ml tablespoons grated Parmesan

black pepper

Method

Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm / 9in diameter should be plenty big enough.

Cook the pancetta, stirring, until it becomes crisp and bronzed. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything a bit of a stir, then add the peas and stir for a couple of minutes or so until the frozen look leaves them.

Add the pasta and turn it about in the pancetta and peas then pour in 625ml/2½ cups of boiling water. Add salt (cautiously, espe cially if this is for children — the pancetta is salty, as is the Parmesan later); then turn down the heat and leave to simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.

When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately into warm waiting bowls.

蓮藕章魚綠豆去濕湯

 

食譜

烹調時間2.5小時

材料（4-6碗)

蓮藕 600g

章魚 1隻

紅蘿蔔 1條

粟米 1條

瘦肉 300g

綠豆 100g

花生 100g

眉豆 100g

蜜棗 3粒

陳皮 1塊浸軟去囊

水 2500ml

做法

1. 章魚白鑊烘香，連同瘦肉放入大鍋，注入清水，中小火煮至沸騰後，撈起沖洗；章魚撕走紫色外膜和內臟

2. 全部材料放入大鍋，煮沸後合蓋小火煮2.5小時即成

油鹽水浸生蠔

 油鹽水浸生蠔

做法

1. 水浸泡制生蠔：水開後放入生蠔，加入姜片、蔥段、鹽和油，蓋上鍋蓋關火燜5分鐘。

2. 裝盤調味：時間到後將生蠔撈起裝盤，擺上薑絲、紅辣椒絲、蔥絲，淋上熱油激發香味，再淋上薄鹽生抽即可。

選用新鮮肥美的生蠔，經過簡單的做法，最大程度保留了其鮮嫩口感與海鮮本味。搭配薑、蔥、辣椒等調料，熱油一淋香氣撲鼻，薄鹽生抽提鮮增味，讓生蠔鮮甜肥美、入味多汁，做法簡單卻能凸顯食材本真海鮮美味。

Butadon | Pork rice bowl

https://www.chefslabo.com/post/butadon-pork-rice-bowl-%E8%B1%9A%E4%B8%BC

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Post

All the recipes

Butadon | Pork rice bowl

Butadon (豚丼) is a common rice bowl dish in Japan. My version is served with really rich and tasty sauce like you never seen anywhere else!! This is't a difficult recipe So you will definitely love it, and make it again and again!!

Butadon | Pork rice bowl

A hearty meal for hungry people

Butadon was originally made in Tokachi region in Hokkaido Japan. 

This is a very hearty dish. But not only that.

Pork is a good source of B vitamins which burn sugar in the body and convert it into energy. Other meats don't have as much B vitamins as pork does.

If you exercise regularly, or you have kids, pork is great meat for your life healthier!!

But don't forget to eat some vegetables with it!!

 

[Serving] 1

[Prep time] 15 mins (Does not include time to soak Kombu)

[Cook time] 25 mins

[Storage] 2-3days in a fridge

[Difficulty] D *(A=Hard E=Easy)

 

[Ingredients] (GRAM)

-Pork belly (Skin-off) 200g

-Salt 1/4 tsp (1.25g)

-Water 100ml

-Kombu (Dried kelp) 1g

-Garlic 15g

-Onion 70g

-Sugar 1.5 tbsp (22g)

-Sake 2tbsp (30ml)

-Mirin 2tbsp (30ml)

-Soy sauce 2tbsp (30ml)

-Japanese rice 

-Black pepper

 

[Ingredients] (OUNCE)

-Pork belly (Skin-off) 0.44lb

-Salt 1/4 tsp (0.05oz)

-Water 3.5oz

-Kombu (Dried kelp) 0.04oz 

-Garlic 0.5oz 

-Onion 2.5oz 

-Sugar 1.5 tbsp (0.8oz) 

-Sake 2tbsp (1oz) 

-Mirin 2tbsp (1oz) 

-Soy sauce 2tbsp (1oz)

-Japanese rice Some 

-Black pepper some

[Recipe Video]

(Chapter)

0:00 Prepare pork

1:09 Prepare sauce

2:11 Cooking part 1

3:31 Cooking part 2

 

[Instruction]

[Chapter 1: Prepare pork]

Slice pork 5-7mm thick (0.2inch), cut into bite size (Or you can use thinly sliced ones)

Massage with salt. Set aside

[Chapter 2: Prepare sauce]

Soak kombu and water for 1 hour (Overnight is the best)

Soak your Japanese rice with water and some kombu too. 

Grate onion and garlic.

[Chapter 3: Cooking part 1]

Hot pan. High heat. Vege oil. Sear the pork.

Add some black pepper

Once coloured, turn and cook the other side 

Set aside. Splash some water to the pan, and scrape all the remaining bits. Pour onto the pork.

[Chapter 4: Cooking part 2]

Wipe the pan, add vege oil and garlic. Medium heat

Once the garlic is light brown, add the kombu water, onion, sugar, sake, mirin.

Mix well, then add pork. cook 10-15 mins 

Once mostly evaporated, add soy sauce

Boil for 30 seconds.

Put it on your rice, and maybe add some egg yolk or poached egg on it!

Rice dish

Beginner friendly

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Mirin

TERIYAKI SALMON AND BROCCOLI ON RICE IN A RICE COOKER

TERIYAKI SALMON AND BROCCOLI ON RICE IN A RICE COOKER


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5 from 7 reviews
Author: kyriethefoodie
Total Time: 25 minutes
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Teriyaki salmon with broccoli and rice made in a rice cooker is a quick, healthy, and flavorful one-pot meal that requires minimal effort and cleanup.


INGREDIENTS
UNITS USMSCALE1x2x3x
1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
1/2 lb salmon, uncooked
3 tbsp teriyaki sauce (plus more for drizzling on top – you can use store-bought or make your own using the ingredients below)
1 cup broccoli (frozen or fresh both work great)
1/2 tsp salt
1/4 tsp black pepper
1 avocado
Chili crisp (for drizzling on top; optional)

Teriyaki Sauce:

*IMPORTANT: Note that this makes more teriyaki sauce than you will need for this recipe. Use only the amount in the ingredient list above directly under the salmon. Feel free to store the leftover teriyaki sauce in a sealed container in the refrigerator for up to 2 weeks.1/2 cup soy sauce
1/4 cup water
2 tbsp honey (substitute for brown sugar)
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp cornstarch (add more or less depending on thickness preference)
Cook Mode Prevent your screen from going dark

INSTRUCTIONS
Skip this step if you are using store-bought teriyaki sauce. To a small sauce pan over medium heat, combine soy sauce, water, brown sugar or honey, minced garlic, grated ginger, and cornstarch. Let it cook for 6-8 minutes, stirring occasionally, until the sauce has thickened. Remove from heat.
Rinse the rice thoroughly and place it in the rice cooker. Add the same amount of water as you normally would for the type of rice you are using.
To the rice cooker, add your broccoli and salmon. Sprinkle the broccoli with the salt and pepper.
Pour the teriyaki sauce directly on top of your salmon. Cover the rice cooker and allow to marinate in the fridge for at least 30 minutes or overnight for the best flavor.
Place the pot into the rice cooker. Close the rice cooker lid and cook on the regular white rice setting. Optionally, add the broccoli when halfway done for a more crisp texture.
Serve, and drizzle with additional teriyaki sauce, half of an avocado, and some chili crisp.