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Fish Cake with Miso Paste
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1/2 lb (200g) fish cake or salmon (cut into 1/2 inch thick)
3 oz. (80g) Miso pate
3 tsp. sugar
1 Tbls. mirin (sweet rice wine)
1 egg yolk
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1. Steam fish cake or salmon for 10 minutes or until cooked. Drain, then cut into 1 inch square pieces 1/2 inch thick. Using paper towel, dry fish pieces. Set aside.
2. In a mixing bowl, mix miso paste, sugar, Mirin, and egg yolk.
3. Dip fish pieces into mixture and cover pieces completely. Place in oven toaster, and cook for 7-8 minutes or until golden brown. Serve.
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Preparation Time: |
Serves: 2 |
| Recipe Origin: Japan |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 9653 times. |
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