so far, my miso recipe included nobu miso cod & miso belly pork. in that recipe, the miso used was quite substantial to infuse the flavour into the meat. i feel the miso cod texture is a bit firmer than the normal texture, and for miso belly pork, it works well also for thicker & whole piece of meat.
the cured salmon that we always had in bento in japan felt different. so i was thinking of other marinade recipe options.
anyway i created my own marinade recipe & it turned out really super! 🙂
my friends loved it when i cooked this for the first time for 11pax lunch on 15.10.2014. and it was the same for my family for the 6pax family dinner on 24.10.2014.
i have yet to try this on belly pork but i think it would work just as well on sliced belly pork then pan-fried. that’s something i am planning to try next:-)
for the marinade, i just mixed in a large bowl 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.
then i added the salmon (belly) to the bowl & marinated really well, thoroughly. then i used cellophane to press down on the salmon in the bowl to press it against the marinade & sealed the meat from air. the i used another cellophane sheet to cover the entire bowl. i left it in the chiller for 3 days for the flavours to infuse the meat.
when cooking, i brought it to room temperature then placed on a rack over a lined oven tray in a pre-heated 250deC oven for 10minutes. the first time i just placed on the lined tray & there was too much oil. the second time i used the rack to drain the oil. it was nicely grilled but sticked to the rack. the next time i will try lining the rack then poking holes to allow oil to drain. 🙂
- 500g salmon belly
- 1tsp miso
- 1tbsp mirin
- 1tbsp sake
- 1 tbsp flat light soy sauce
- 1 tbsp flat sugar
- 2 tsp chopped garlic
- 2 tsp minced/chopped ginger
- prepare marinade – in a large bowl mix 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.
- add salmon (belly) to the bowl & marinate really well, thoroughly. use cellophane to press down on the salmon in the bowl to press it against the marinade & seal the meat from air. use another cellophane sheet to cover the entire bowl. leave in the chiller for 3 days for the flavours to infuse the meat.
- cooking – take out from chiller for 1 hour to get to room temperature. line a grilling rack with aluminium foil & poke holes in the foil to drain excess oil. place over a lined oven tray in a pre-heated 250deC oven for 10minutes. serve.