Recipes
Japanese Cuisine > MAIN COURSE
Black Cod with Miso
Broiled Cod in Miso Sauce
Chicken Teriyaki
Pork Tonkatsu
Steak Teriyaki
Black Cod with Miso

Ingredients:

Directions:

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight. 

Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.



Preparation Time:
30 MIN PLUS OVERNIGHT MARINATING

Servings:
6 people

Broiled Cod in Miso Sauce

Ingredients:

Directions:

Start marinating the fish for this dish at least two hours before you plan to serve it. 
Mix first 4 ingredients in shallow baking dish. Add fish and turn to coat.
Cover dish tightly and refrigerate 2 to 4 hours.
Preheat broiler.
Remove fish from marinade. Broil until just opaque in center, about 3 minutes per side.



Preparation Time:
20 to 30 mins

Servings:
4 people

Chicken Teriyaki

Ingredients:

Directions:

Brown Chicken meat in a frying pan with cooking oil, skin side first. 
When the skin is browned, cover the pan, turn heat down to medium and continue to cook until chicken is done.

Combine the Mizkan Soup Base, Mizkan HONTERI and cornstarch. Drain off excess fat from the frying pan and pour the seasoning mixture over the chicken. Take the chicken out of the pan and slice them into bite size pieces.

Cut cabbage into very fine strips and rinse under cold water to crisp. Drain well. 
Place a small mound of the cabbage on the center of a serving plate and place the cooked chicken on top. 
Serve with Mayonnaise to taste.



Preparation Time:
20 to 30 mins

Servings:
4 people

Pork Tonkatsu

Ingredients:

Directions:

In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.
Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere. 
In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce. 
Make Ahead The sauce can be refrigerated for up to 1 month.



Preparation Time:
30 mins

Servings:
4 people

Steak Teriyaki

Ingredients:

Directions:

To make the teriyaki sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly. Removed from heat when the sauce reaches the consistency of your liking.

To prepare the steak, add one tablespoon of the cooking oil to a pan over medium-high heat. Sear the steak on both sides and remove from pan.

Add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and sauté for about 2 minutes then add the peppers and cook another 2 minutes.
Place the steak back into the pan, reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms and peppers on top of the steak.



Preparation Time:
30 mins

Servings:
4 people