Seafood

 Key

 diet key

Gluten Free

Vegetarian Option

Vegan Option

Dairy Free

Easy Miso-Baked Salmon 

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Ingredients:

  • Your choice of Hakouya Miso Paste

  • Salmon Filet

  • Rice for serving

 

  1. Preheat oven to 350°F.

  2. Spread a thick, even layer of miso on the top and sides of the salmon. It should be about 1/4 inch thick

  3. Bake the Salmon until cooked between 15-25 minutes. The miso will char on the top, but it should not be burnt.

  4. Serve with rice. Pairs well with the Mizuna Apple Salad on our Salad page! And you can use leftovers for  the salmon waffle on the Snacks & Sides page!

Black Cod with Soy Sauce Koji (2 servings)

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Ingredients:

  • 2 slices of fish (Salmon, Cod, etc)

  • 2 tablespoon of Soy Sauce koji

  • 1 tablespoon of sake (Japanese rice wine)

  • 1 teaspoon of grated ginger 

 

  1. Preheat oven to 400F.

  2. Combine Soy sauce koji, sake and ginger in a small bowl. Pat the fish fillets dry and put it in a plate. Rub on both sides with the marinade, then turn them over a few times and marinade for 15 min.

  3. Wipe off some soy sauce koji using a spoon. (Otherwise fish will burn easily)

  4. Place the fish on baking pan lined with parchment paper. Bake the fish until the edges are browned for 8-10mi

  5. Serve with more Soy sauce koji as desired 

Black Cod with Miso Dressing (2 servings)

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Ingredients:

  • 2 slices of black cod

  • 2 + 2 Tbsp Hakouya Miso Dressing

  • Chives or cilantro for garnish

 

  1. Preheat oven to 350F.

  2. Spread 2 Tbsp Miso Dressing on top and sides of fish

  3. Bake 

  4. Place the fish on a baking pan lined with parchment paper. Bake the fish until the edges are browned for 8-10mi

  5. Top with 2 Tbsp of Miso Dressing

  6. Finish with chopped cilantro or chives for garnish and a little extra flavor!

Tuna pasta with Soy Sauce Koji (2 servings)

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Ingredients:

  • 8 oz spaghetti

  • 1 tablespoon olive oil

  • 5oz can tuna

  • 3 tablespoon soy sauce koji

  • 1 clove garlic (Chopped)

  • 1 pinch dry chili pepper

  • A half bunch shimeji mushrooms 

  • 1/4 onion (Thinly sliced)

  • 1/4 cup parmesan cheese (Shredded) (Optional)

 

  1. Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta

  2. Heat up olive oil in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the onion and shimeji mushrooms to the pan and cook for 2 to 3 minutes

  3. Add tuna and soy sauce koji and stir well. Then add pasta and parmesan cheese, toss all together and turn off the heat

  4. Top with parmesan cheese and serve 

 
 
 
 

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Seafood Medley Stir fry (2 servings)

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Ingredients: 

 

  • 1/2 lb medium size shrimp peeled and deveined

  • 1/2 lb squid skin removed and cut into bite size pieces

  • 1/2 lb pork thinly sliced into bite size pieces - optional

  • 1/3 lb napa cabbage cut into bite size pieces

  • 1 inch carrot cut into thin slice

  • 20 snow peas ends removed

  • 1/4 onion thinly sliced

  • 4 dry shiitake mushroom hydrated with water cut into quarter size

  • 1/2 inch ginger thinly julienne

  • 2 tbsp oil

<Marinade for seafood>

  • 1/2 tbsp salt koji

  • 1/2 tbsp Japanese sake

<Sauce>

  • 1-1.5 tbsp salt koji

  • 1/2 tbsp Japanese sake

  • 3 fl oz chicken stock

  • 1 tbsp potato starch or corn starch diluted in 2 tbsp shiitake water

  • .5 teaspoon sesame seed oil

 

  1. Marinate squid and shrimp with salt koji marinade for 20 min.

  2. Heat a large fry pan, add 1/2 tbsp of oil. Add pork and cook 1-2 min Remove it onto a plate

  3. Add 1/2 tbsp of oil to fry pan, add shrimp and squid (save the juice for the sauce) and cook 10min. Remove them onto a plate

  4. Add 1 tablespoon of oil to the fry pan, add ginger and onion, then add carrots and white stem part of napa cabbage. Stir for 1 minute. Add the rest of the vegetables and stir further 1 minute.

  5. Add sake, saved seafood marinade juice and chicken stock and bring it to a boil. Pour the potato starch mixed in shiitake water over the sauce and mix quickly so that the cornflour mixes into the sauce evenly.

  6. When the sauce becomes thick and bubbling, add sesame oil, mix, and turn the heat off. Then add salt koji at last and mix.

  7. Serve as is or over the rice.

Red clam chowder with Red Miso (4 servings)

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Ingredients:

  • 3 small leeks (trim and cut into thin slices) 

  • 2 garlic (minced)

  • 2 celeries (cut in thin slices)

  • 1 medium carrot (cut into thin slices)

  • 2 medium potatoes (peeled and cut into small dices)

  • 1 bayleaf

  • ½ teaspoon dried Italian herbs

  • 3 can clams (juice drained and reserved)

  • 12 oz bottle clam juice

  • 28 oz can tomatoes (diced)

  • 4 tablespoon miso

  • 1 teaspoon fresh parsley (chopped)

  1. In a medium pot, sauté leeks and garlic with vegetable oil until translucent. Add carrots, celery, diced tomato, clam juice (from can and bottle), bay leaf and Italian herbs stirring frequently for 20 minutes in medium heat

  2. Add clams and potato and cook 10 minutes 

  3.  Season with Red Miso and pepper, garnish with parsley

Miso Glazed Fish or Tofu (4 servings)

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Ingredients:

  • 4 slices of Fish (Salmon, Cod) or Tofu

  • 3 tbsp of red Miso

  • 1 tsp of Sesame Seed

  • 1½ tsp of Sugar

  • 1 tsp of  Soy Sauce

  • 1 tsp of Sesame Oil                                 

 

  1. Mix all ingredients except fish/Tofu

  2. Salt and pepper fish/Tofu and bake it in toaster oven about 7-10 min

  3. Spread miso mixture on the fish/Tofu and bake another 3-4 min