@momo.thepeach: FINALLY got to learn my mom’s Saikyo miso recipe- so I can make it wherever I am!!! 1. Sprinkle some salt on salmon and pat dry 2. Mix miso, mirin, sugar, amazake to make your own saikyo miso 3. Coat fish evenly with the miso marinade in a container. 4. Cover and refrigerate 1–4 days (longer = deeper flavor). 5. Gently wipe off excess miso before cooking!! 6. Grill or pan-cook on medium heat until caramelized and cooked through. SO PERFECT with rice!!! 🍚 if you don’t have the fish grilling foil here are easy alternatives that should work: * Line your pan with regular aluminum foil and lightly oil it. • Use parchment paper (medium-low heat, covered). • Cook skin-side down in a well-oiled non-stick pan. • Bake on a lined tray at 375°F (190°C). • Use a toaster oven with parchment underneath. . . . . #japanesecooking #japanesemom #japanesefood #misosalmon #creatorsearchinsights

ྀིྀིྀིྀིྀིmomo in toronto 💌

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Monday 16 February 2026 02:51:12 GMT