As I am sitting on United 837 somewhere over the Pacific on my way to Tokyo for the week, I thought I would share a Japanese-themed recipe that I made up a few weeks ago. It’s very simple, light, and tasty. I know it’s been a while since I’ve posted - school has worn me down over these last several weeks, unfortunately. In any case, if you do make this, let me know! Enjoy!
Ingredients:
2 1/2 lbs. of halibut filets
1/2 cup of dark miso paste (if you can’t find dark, any miso paste you can find will do)
2 cups of low-sodium soy sauce
4 cups of water
1 1/2 cups of fresh green onions, finely chopped (green and white parts)
1 cup of fresh cilantro, finely chopped
2 tbsp. of rice vinegar
1/2 cup of sake
3 star anise bulbs
2 tbsp. of minced garlic
2 tbsp. of minced ginger
Directions:
In a large chef’s pan or dutch oven, combine all ingredients except for the halibut into the pan making sure to distribute the miso paste well among the liquid. Bring to a boil then reduce heat to a low, cover the pan, and simmer for 45 minutes to one hour to let the flavors fully combine. Then, submerge the halibut filets into the liquid and re-cover the pan. Poach the filets for about 10 - 15 minutes. Remove and serve in a bowl with a bit of the broth from the pan poured over.
Makes 4 - 6 servings.
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