Matt Cooking Stuff, Recipes

Miso Glazed Tilapia

(I can never get fish to photograph to well. It tastes much better than it looks)

I found this recipe on the internet. I’m not sure I prepared the glaze correctly, but we did enjoy the flavor. The saltiness of the miso balanced out the citrus from the zest. As the instructions read on the blog, I just smothered the marinade on top and baked instead of doing the cheesecloth method. This was easy to do and I just  scraped off some of the marinade so it wouldn’t be too strong.

I served this with gyozas, seaweed salad, and rice. I was surprised how quickly I threw this together.

RECIPES:

Miso Glazed Tilapia

Matt Cooking Stuff, Recipes

Miso and Butter Sauteed Pork Donburi (豚肉のみそバター焼き丼)

I did get to eat this (that’s why the photo is from Aya’s phone) when Aya’s mom made it, but Aya loved it and said it was super easy.

300g (about 1/2 to 3/4lb) thinly sliced pork shoulder
2Tb butter
2 Tb potato starch
Sauce: 1Tb sugar, 4Tb miso, 4Tb Japanese cooking wine
1 small head of lettuce
8 shiso leaves
2tsp ground white sesame seeds
Rice

  1. Chop shiso and lettuce into thin strips.
  2. Slice the pork into bite size pieces and coat with potato starch.
  3. Mix A together.
  4. Melt butter in a pan and saute both sides of pork.  Add sauce.
  5. Serve rice in a bowl and top with the lettuce, shiso, pork, and sprinkle ground sesame seeds on top.