after some experimenting, i came up with a good recipe also for oven grilled miso salmon belly.
some months back, wife bought japanese miso salmon (some with mentaiko) at isetan hokkaido fair. at the time i decided to try to replicate the japanese styled miso salmon.
& so i made a miso salmon, the best i have made..after a few tries, it’s now nearly perfected. wife said same as those bought from japan & from isetan..almost, i guess..^^
the key about the japanese marinated salmon (which i really like) & are often included in bentos at railway stations in japan, is that it is dry, texture is firm & very flavourful! 🙂
to recreate this, i marinated 300g salmon with 1 tbsp (heap) miso, 1tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar. then put on a rack in the fridge (or chiller compartment) for 2days. then i put in 55degC oven for 3hrs. then 20mins in aluminium foil tabletop oven 250degC (include 5mins open foil to grill skin),
the idea was to dry out the salmon & marinade. this is only major difference from my usual miso salmon preparation. because i see the miso salmon or mentaiko salmon in Japan were all dryer preparation.
with this preparation, my miso salmon was almost same as those we bought in Japan. a lot cheaper, haha!^^
it is different style from the miso salmon belly which is also very good. i like both, and both can be taken with japanese gohan (rice).