Quick Miso Glazed Salmon in 10 Minutes [Easy Weeknight Recipe]

[@SudachiRecipes]

🖨 PRINT FULL RECIPE: sudachirecipes.com/miso-glazed-salmon/ 📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📌 RECIPE DETAILS: ⏰ Time: 10 mins 👥 Servings: 2 🥕 Ingredients: MISO GLAZE - 1 tbsp yellow miso paste (awase miso) - 1 tbsp sake - 1 tsp garlic grated or garlic paste - 1 tsp soy sauce - 1 tsp light brown sugar SALMON - 2 salmon fillets skin-on - 2 pinches salt - 1 tbsp potato starch - 1 tbsp toasted sesame oil or cooking oil of your choice - 1 tbsp finely chopped green onions 📖 FULL RECIPE & INSTRUCTIONS WITH TIPS Website: sudachirecipes.com/miso-glazed-salmon/

[@SudachiRecipes]

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[@joimarise]

thank you for always sharing your recipe ideas Sudachi-san! keep up the good work always!

[@SudachiRecipes]

Thank you for always supporting the channel! :)

[@ItsABoatThing]

Looks yummy, thank you!

[@SudachiRecipes]

Thank you!

[@c88898]

What exactly is the purpose of the sake? Could I use anything to substitute it?

[@SudachiRecipes]

Sake in here works in three ways by eliminating fishy odors, tenderizing the meat, and adding a subtle umami flavor. Bu because this recipe only calls for a small amount, you can substitute it with dry white wine or sherry if you don't have sake on hand.

[@c88898]

@@SudachiRecipesThanks for the explanation! Can't wait to try the recipe next week :)

[@trungvang417]

I used white miso 1Tsp, and it tastes too salty for me. Does Japanese people prefer salty taste? Any version of the light miso sauce out there?

[@SudachiRecipes]

Thank you for your question! Yes, Japanese dishes like this are often quite salty when eaten alone because they're designed to be eaten with plain white rice. For example, we would typically take a small bite of this salmon along with a larger portion of plain rice. As for the miso paste, all I can suggest is to use less.

[@sinosoul]

Seems like you’re in UK? Are there not multiple form of “starch”? In Asian cooking, there’s potatoes starch, tapioca starch, corn starch, etc. and they all behave differently when frying. So which kind?

[@SudachiRecipes]

Ah I just lived in the UK for a long time a while ago. I generally use potato starch for this!

[@seanc.mcnally2118]

If it's in only 10 minutes, how come the vid is only 3 minutes long ? LMAO

[@bounsoukprakhin6925]

Why are you so mean ?