Just made this for dinner - the whole family agree that this is the best salmon dish we've ever had! Similar to salmon in foil, but so much easier to make... Thank you for yet another great recipe!
I can't believe this was 2 years ago! I make this with tofu at least once a month. So in 2 years, I must have made it 24+ times! Mahi Mahi worked really well, too. I also use Cremini mushrooms; they're easier to get here and they add a meatiness to the dish, which is appreciated with the tofu.
Wow! I'm always happy to hear when you've been enjoying a recipe but I think you may have set a new record 😆 Great idea swapping in cremini's, especially when you're doing a tofu base.
Habe das Rezept heute ausprobiert! Habe noch nie so zarten Lachs gegessen. Vielen Dank für das tolle Rezept. War sehr, sehr lecker.!! Viele Grüße aus Deutschland ❤
Thank you Sunju, miso butter is a great condiment to have on hand. You can toss pasta in it and use it to season stir-fries. Also great to see you on Patreon, thank you!
This looks absultely delicious!! I still have a head of napa cabbage in my fridge right now - do you think this recipe would work or would the napa cabbage turn too soft using this method? Anyways, this is once again an amazing recipe, i can't wait to try it out!!
Hi Mimi this definitely works with Napa cabbage. To your point it does make it soft though, which I like for regular cabbage, but I tend to prefer Napa cabbage with a bit more texture.
I happen to have bought the light coloured miso and I have unsalted butter as well. I guess this is what we are having for dinner tomorrow. 🐟🥬🥕Looking forward to it ❤️😋
@@NoRecipes it was delicious! Doumo arigatou! 🙏🏻😄 I was a bit lazy so I bought a bag of already chopped up Asian vegetables with leek, taugé and cabbage. It was also a good combination.
Hi Matthew, skinless or skin-on will both work, but just make sure you've scaled the skin-side if you are using skin-on salmon, otherwise you're going to need to peel off the skin which can be a pain.
Beautiful video! That's a fantastic method to explore; you could make this for almost any meal. Can other miso be substituted? I was laughing about the miso in the beginning, since we had just discussed its various uses (also good for soup!)😄
Thanks Kathy! Our discussion is actually what inspired this, so thank you for prodding me into action 😆 As for other miso, it should work with most varieties of miso, but the darker ones are going to be saltier so you'll need to make adjustments to the amount of miso butter you add (I wouldn't change the ratio of miso to butter), and you may want to add a bit of extra sugar. Another thing to note with darker miso is that the flavor is more intense so the salmon may get a little lost. As for lighter colored miso (like shiromiso), it has significantly less salt and can be quite sweet, so you can drop the sugar and you may need to add a bit more miso relative to the butter. .
@@NoRecipes Made this tonight with tofu. WOW!!! The miso butter took a bland block of shelf-stable tofu and made sublime. I will be craving this! The sake and vegetables were so creamy and comforting. My husband loved it, too. And it really came together in about 20 minutes. Saved me, because I had a disrupted day and couldn't cook what I had planned. Luckily, my Asian grocery order arrived this morning with the miso. Thank you so much for your easy-to-follow video and culture lesson!
Another winner, Marc! I make a dish very similar to this, but the addition of the compound butter will give it a whole new richness! Do you have a favorite brand of organic yellow miso? I only see white miso on your Amazon page and I'm thinking that may be a bit too mild for this recipe.
Thanks! Outside of Japan, yellow miso(tanshokumiso) is often mistranslated to white miso(shiromiso) which makes it really confusing. Here are a few that are actually yellow miso: amzn.to/3eClkcK amzn.to/2OuRA77
You're welcome to make changes to the recipe, but keep in mind it's going to change the taste of the dish. The sugar in this case helps balance out the saltiness of the miso without making it taste sweet. Either way, I hope you enjoy it!
Hi Joseph, if it's actually white miso it's not a 1:1 substitute as true white miso has a significant lower salt content. White miso is also quite sweet due to the high ratio of rice koji used in it's production. That being said, most "white miso" sold in the US is actually yellow miso and it's just mislabeled. Here's some more information on the different types of miso that should help you identify what you have: norecipes.com/miso-soup-recipe/
@@NoRecipes Thanks Marc! I’ll check that out so I can learn more about miso. I have some white miso in the fridge and was wondering if I could use it for this recipe. I like your energy and I also like watching you and Maki on Bento Expo!
@@NoRecipes I made the Chan Chan Yaki yesterday for dinner and it was delicious! I used white miso (they don't seem to sell yellow miso here) and it turned out great. You're right, I think it's mislabeled here in the U.S. I will make this again. Great article on miso; will try your miso soup recipe next. Thanks again!
@@josephbroda9708 Awesome! I'm glad to hear you enjoyed it. It's entirely possible you had yellow miso as they're often mislabeled in the US. Hope you enjoy the miso soup!
Thanks! I didn't use an oven for this, so I think you mean the stove? If so, it's made by a company called Rinnai and the model line is Delicia. It's a little small, but its great because it has a temperature sensor that let's you set the temp to within 10 degrees C for each burner. I think they might only be available in Japan though.
Sake is added to the sauce for umami and flavor you can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
@@confus3dHeart I would not recommend it for this recipe. Aside from adding umami, the sake is also there to provide steam to cook the vegetables. Mirin has a high sugar content which could cause it to burn prematurely.
I don't know who told you you have to smile the whole time and be SUPER excited about every little thing but you should seriously consider not talking to them anymore. Your whole presence feels super forced and fake. That aside I'm kind of in love with your recopies
I'm happy to hear you're enjoying my recipes. You've never met me in person so you probably don't know this, but unless I'm really concentrating on something I'm usually smiling. It's not forced, or something I do for the camera, it just how I am. There's loads of research out there indicating that smiling is not only good for my own well being it's good for those around me as well. www.psychologicalscience.org/news/releases/smiling-facilitates-stress-recovery.html www.psychologytoday.com/us/blog/cutting-edge-leadership/201206/there-s-magic-in-your-smile www.scientificamerican.com/article/the-mirror-neuron-revolut/ Honestly, you're not the first person to tell me this, but for every person that complains, there are a handful of people that appreciates it, so it's not a behavior I'll be changing for you😉
@@NoRecipes Oh I wasn't complaining. You do you. As long as you keep making good food I couldn't care less how you act. I just thought it was a little weird is all.
@@NoRecipes So after watching some of your older videos I discovered that you were WAY less fake and didn't at all feel like you were making a bad infomercial. So now I gotta ask you sir. Why Lie and what made you change to such an unsettling persona in your videos? Also just wanted to add. I made your Curry recipe last night and good god that is the best curry I have ever had.
@@Cricket101382 As I mentioned in my last reply the only time I'm not smiling is when I'm concentrating. In my early videos I was very nervous and uncomfortable being on camera and I was focusing on reading lines off a script. If you don't like my videos no one is forcing you to watch them, but please stop leaving rude comments. This was the first thing I read this morning (before you edited your comment), and honestly it's filled my morning with negative energy, I hope that brings you some measure of peace and you're able to have a better day than I'm having. ☮️ P.S. I have even more detailed recipes on my website so perhaps that would be more to your liking.
@@NoRecipes What ever sir. You want people to believe that you have the personality of an infomercial that's on you I guess. But your past videos clearly show you as a different person. Also I never said anything about the smiling. You even smiled a ton in your past videos. It's the obvious fake tone you have throughout your videos that is grating and cringy. Lastly you really shouldn't let one comment from one random stranger ruin your day. It's not good for you man. I know it may sound like it but I'm not trying to be an ass here. Like I said. In your old videos you felt 100% more genuine and much easier to listen to. Now you just sound almost condescending like you think you're audience is made up of children. Your recipes are fantastic, you just gotta work on that one little thing.
Very pretty and colorful
Thanks!
Wow
Just made this for dinner - the whole family agree that this is the best salmon dish we've ever had! Similar to salmon in foil, but so much easier to make... Thank you for yet another great recipe!
I'm so happy to hear your family enjoyed it Mina! Thanks for taking the time to let me know 😀
I can't believe this was 2 years ago! I make this with tofu at least once a month. So in 2 years, I must have made it 24+ times! Mahi Mahi worked really well, too. I also use Cremini mushrooms; they're easier to get here and they add a meatiness to the dish, which is appreciated with the tofu.
Wow! I'm always happy to hear when you've been enjoying a recipe but I think you may have set a new record 😆 Great idea swapping in cremini's, especially when you're doing a tofu base.
Habe das Rezept heute ausprobiert! Habe noch nie so zarten Lachs gegessen. Vielen Dank für das tolle Rezept. War sehr, sehr lecker.!!
Viele Grüße aus Deutschland ❤
You're very welcome! Thank you for the kind words from Tokyo 🇯🇵➡️🇩🇪
OMG! I am eating breakfast and want to eat "Chan Chan Yaki" now!
Thank you for the amazing recipe!
You're welcome! Maybe for dinner?
Excited to try cooking this with my daughter! Thank you for the recipe chef.. and for the "chan chan" trivia 😁
I hope you both enjoy it!
Wow it makes me hungry, let me try this recipe later since I have salmon sitting on the fridge for a week now🤣 Thank you love 🥰 from 🇵🇭🇵🇭🇵🇭
You're welcome! I hope you enjoy it!
You're so well-spoken! You explain the steps in a simple and concise manner :)
Thank you 😊
Thank you Marc for another great recipe and the ideas that can stem from this. That miso butter is genius! Stay well!!
Thank you Sunju, miso butter is a great condiment to have on hand. You can toss pasta in it and use it to season stir-fries. Also great to see you on Patreon, thank you!
so sooo interesting 😊 sooooo yummy 😍
Thank you!
Made this...yum
I'm glad to hear you enjoyed it!
This looks absultely delicious!! I still have a head of napa cabbage in my fridge right now - do you think this recipe would work or would the napa cabbage turn too soft using this method? Anyways, this is once again an amazing recipe, i can't wait to try it out!!
Hi Mimi this definitely works with Napa cabbage. To your point it does make it soft though, which I like for regular cabbage, but I tend to prefer Napa cabbage with a bit more texture.
I happen to have bought the light coloured miso and I have unsalted butter as well. I guess this is what we are having for dinner tomorrow. 🐟🥬🥕Looking forward to it ❤️😋
I hope you enjoy it 😀
@@NoRecipes it was delicious! Doumo arigatou! 🙏🏻😄 I was a bit lazy so I bought a bag of already chopped up Asian vegetables with leek, taugé and cabbage. It was also a good combination.
@@carmenm.4091 Glad to hear it!😄
Thank you for this video, it looks delicious! Does it matter if the salmon has skin on or not?
Hi Matthew, skinless or skin-on will both work, but just make sure you've scaled the skin-side if you are using skin-on salmon, otherwise you're going to need to peel off the skin which can be a pain.
Thanks Marc. This looks great. How well does it work with other fish?
Hi Frank, this should work with almost any fish, but I would recommend using one with some fat on it for best results.
I made this with salmon trout. Excellent!
I'm glad to hear you enjoyed this!
Beautiful video! That's a fantastic method to explore; you could make this for almost any meal. Can other miso be substituted? I was laughing about the miso in the beginning, since we had just discussed its various uses (also good for soup!)😄
Thanks Kathy! Our discussion is actually what inspired this, so thank you for prodding me into action 😆 As for other miso, it should work with most varieties of miso, but the darker ones are going to be saltier so you'll need to make adjustments to the amount of miso butter you add (I wouldn't change the ratio of miso to butter), and you may want to add a bit of extra sugar. Another thing to note with darker miso is that the flavor is more intense so the salmon may get a little lost. As for lighter colored miso (like shiromiso), it has significantly less salt and can be quite sweet, so you can drop the sugar and you may need to add a bit more miso relative to the butter. .
@@NoRecipes Made this tonight with tofu. WOW!!! The miso butter took a bland block of shelf-stable tofu and made sublime. I will be craving this! The sake and vegetables were so creamy and comforting. My husband loved it, too. And it really came together in about 20 minutes. Saved me, because I had a disrupted day and couldn't cook what I had planned. Luckily, my Asian grocery order arrived this morning with the miso. Thank you so much for your easy-to-follow video and culture lesson!
@@kathcares You're welcome, I'm glad to hear this came in handy Kathy!😀
Another winner, Marc! I make a dish very similar to this, but the addition of the compound butter will give it a whole new richness! Do you have a favorite brand of organic yellow miso? I only see white miso on your Amazon page and I'm thinking that may be a bit too mild for this recipe.
Thanks! Outside of Japan, yellow miso(tanshokumiso) is often mistranslated to white miso(shiromiso) which makes it really confusing. Here are a few that are actually yellow miso: amzn.to/3eClkcK amzn.to/2OuRA77
@@NoRecipes Thank you!
omg i just realized he’s the guy from Bento expo nhk world
😆 Thanks for watching Bento Expo (and for finding me on here)
Can’t wait to try this. But without the sugar.
You're welcome to make changes to the recipe, but keep in mind it's going to change the taste of the dish. The sugar in this case helps balance out the saltiness of the miso without making it taste sweet. Either way, I hope you enjoy it!
I’m going to try this next week, looks delicious. Would white miso be a good substitute for yellow miso? Thanks!
Hi Joseph, if it's actually white miso it's not a 1:1 substitute as true white miso has a significant lower salt content. White miso is also quite sweet due to the high ratio of rice koji used in it's production. That being said, most "white miso" sold in the US is actually yellow miso and it's just mislabeled. Here's some more information on the different types of miso that should help you identify what you have: norecipes.com/miso-soup-recipe/
@@NoRecipes Thanks Marc! I’ll check that out so I can learn more about miso. I have some white miso in the fridge and was wondering if I could use it for this recipe. I like your energy and I also like watching you and Maki on Bento Expo!
@@josephbroda9708 I hope it's helpful! Thanks for watching Bento Expo!
@@NoRecipes I made the Chan Chan Yaki yesterday for dinner and it was delicious! I used white miso (they don't seem to sell yellow miso here) and it turned out great. You're right, I think it's mislabeled here in the U.S. I will make this again. Great article on miso; will try your miso soup recipe next. Thanks again!
@@josephbroda9708 Awesome! I'm glad to hear you enjoyed it. It's entirely possible you had yellow miso as they're often mislabeled in the US. Hope you enjoy the miso soup!
What is your oven model? It looking amazing
Thanks! I didn't use an oven for this, so I think you mean the stove? If so, it's made by a company called Rinnai and the model line is Delicia. It's a little small, but its great because it has a temperature sensor that let's you set the temp to within 10 degrees C for each burner. I think they might only be available in Japan though.
U are amazing 💮💮💮💮
😊Thanks!
Yummy hey did u have any recipe for bibimbop? Thanks and a lot of blessings.
Hi Xiomara, I don't have a single recipe for bibimbap, but I do have separate recipes for a lot of the components on my website.
Can you recommend the brand of yellow miso you used ? Looking at where I can find hello miso.
Assuming you're in the US, here are a few that will work: amzn.to/30VUDYu amzn.to/3bVdV6x amzn.to/3luBC9g
What can I substitute the cabbage with?
Is cabbage not available where you live or do you just not like cabbage?
@@NoRecipes it is available I just don’t have it on hand. I have everything else but the cabbage
@@Nezuko24684 Gotcha, what else do you have on hand then? Anything cabbage-like?
Can i substitute the sake?
Sake is added to the sauce for umami and flavor you can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
@@NoRecipes okay thankyou 😊
Is it possible to use Mirin instead?
@@confus3dHeart I would not recommend it for this recipe. Aside from adding umami, the sake is also there to provide steam to cook the vegetables. Mirin has a high sugar content which could cause it to burn prematurely.
Very restrained shirt today
😆 I haven't gone clothes shopping in a year and a half, so I've started digging shirts out of the back of the drawer for a little more variety.
I don't know who told you you have to smile the whole time and be SUPER excited about every little thing but you should seriously consider not talking to them anymore. Your whole presence feels super forced and fake. That aside I'm kind of in love with your recopies
I'm happy to hear you're enjoying my recipes. You've never met me in person so you probably don't know this, but unless I'm really concentrating on something I'm usually smiling. It's not forced, or something I do for the camera, it just how I am. There's loads of research out there indicating that smiling is not only good for my own well being it's good for those around me as well.
www.psychologicalscience.org/news/releases/smiling-facilitates-stress-recovery.html
www.psychologytoday.com/us/blog/cutting-edge-leadership/201206/there-s-magic-in-your-smile
www.scientificamerican.com/article/the-mirror-neuron-revolut/
Honestly, you're not the first person to tell me this, but for every person that complains, there are a handful of people that appreciates it, so it's not a behavior I'll be changing for you😉
@@NoRecipes Oh I wasn't complaining. You do you. As long as you keep making good food I couldn't care less how you act. I just thought it was a little weird is all.
@@NoRecipes So after watching some of your older videos I discovered that you were WAY less fake and didn't at all feel like you were making a bad infomercial. So now I gotta ask you sir. Why Lie and what made you change to such an unsettling persona in your videos?
Also just wanted to add. I made your Curry recipe last night and good god that is the best curry I have ever had.
@@Cricket101382 As I mentioned in my last reply the only time I'm not smiling is when I'm concentrating. In my early videos I was very nervous and uncomfortable being on camera and I was focusing on reading lines off a script. If you don't like my videos no one is forcing you to watch them, but please stop leaving rude comments. This was the first thing I read this morning (before you edited your comment), and honestly it's filled my morning with negative energy, I hope that brings you some measure of peace and you're able to have a better day than I'm having. ☮️ P.S. I have even more detailed recipes on my website so perhaps that would be more to your liking.
@@NoRecipes What ever sir. You want people to believe that you have the personality of an infomercial that's on you I guess. But your past videos clearly show you as a different person. Also I never said anything about the smiling. You even smiled a ton in your past videos. It's the obvious fake tone you have throughout your videos that is grating and cringy.
Lastly you really shouldn't let one comment from one random stranger ruin your day. It's not good for you man. I know it may sound like it but I'm not trying to be an ass here. Like I said. In your old videos you felt 100% more genuine and much easier to listen to. Now you just sound almost condescending like you think you're audience is made up of children. Your recipes are fantastic, you just gotta work on that one little thing.