Miso-Glazed Salmon (Sake no Misoyaki)
鮭の味噌焼き · Sake no Misoyaki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sake no misoyaki is salmon marinated in miso, soy sauce, mirin and sake, then baked until the glaze turns fragrant and lightly caramelized. Miso-marinated fish is a classic of Japanese home cooking, and the sweet, savory coating makes the salmon moist and easy for small children to enjoy. Baking on a lined tray means no flipping and very little cleanup, which is exactly how we handle it in the preschool kitchen when we have a lot of little portions to cook at once.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 gsalmon
Seasonings
- 2 glight rice misoA pale, salty rice miso, the standard everyday miso in Japan. Substitute: Any light, white, or awase (blended) miso.
- 0.9 gsugar
- 1.2 gsoy sauce
- 2 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 1 gsakeSake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
About the Japanese ingredients in this recipe
- light rice miso (米みそ（淡色辛みそ）)
- A pale, salty rice miso, the standard everyday miso in Japan. Substitute: Any light, white, or awase (blended) miso.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- sake (酒)
- Sake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
Directions
- 1
Mix the seasonings together, add the salmon and let it marinate so the flavor soaks in.
- 2
Line a baking tray with parchment paper and arrange the salmon from step 1 on it.
- 3
Bake in a 200°C (400°F) oven for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 108 kcal | 216 kcal | 108 kcal |
| Protein | 17.3 g | 34.5 g | 17.3 g |
| Fat | 3.5 g | 6.9 g | 3.5 g |
| Carbohydrates | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 108 kcal | 17.3 g | 3.5 g | 2.3 g | 0.5 g | 10.5 mg | 0.5 mg |
| 1 adult serving | 216 kcal | 34.5 g | 6.9 g | 4.5 g | 0.9 g | 21 mg | 0.9 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
