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« Mid-Week Munchies | Main | Time Change Brunch - European Bistro »

Friday, 09 March 2007

Comments

Annie

How can you tell if the soy sauce is the real thing? What should it say on the ingredient list? And is Butterfish called Black Cod on the mainland? Can you only find it in asian supermarkets like Ranch 99 ?

Kirk

Hi Annie - If you are calling what we eat as Butterfish in Hawaii, then yes, Black Cod is Butterfish. I usually get mine from Nijiya.

Pheth

Tried to order this dish at Sammy Sushi b/c I saw pics on one of your earlier SS posts...but Sam said you make it better & that I should order from you!!! ;p Thanks for posting the recipe!

Kirk

Hi Pheth - Sam is being modest! The recipe is fairly simple, so I hope you try it out. If you do, let me know how it runs out.

mary-anne

I love your recipe as Black Cod is a faourite of ours for over 20 years.

Another marvelous way to prepare Black Cod is smoked! It is great hot with mashed potatoes or taro, or cold as an appetizer with wild rice mini-pancakes etc.

nelli

if it is sweet, why not cut out sugar?

Kirk

Hi Nelli - I was pointing out the difference in using different miso, why not go with the tried and true.... I'd never cut the amount of sugar, as then the savory miso flavor just takes over. I'm guessing you never made this before.....

boston thai food

I admire your recipe. Wonderful!

Kirk

Hi BTF - THis is pretty easy to make.... you should try it!

Andrew

Hi Kirk-

What kind of sake do you use? Should I be looking for any particular undertones in the sake I use?

Kirk

Hi Andrew - I don't use a "dry" sake, but nothing really expensive. Geikeikan Traditional should work fine...remember, we didn't have a ton of money growing up. This wasn't, at least then haute cuisine. The key step is dissolving the sugar and burning off the alcohol. It's really easy. Please feel free to email me if you have any problems/questions! Happy New Year!

Yasmine

Ooooh,it looks so delicious. And, I just had a great idea. I have some miso in indiuidval packages, made for portable soup. They last for ages and might be great for a batch of this. I love miso but I never use a whole pot.

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