Comments on: Yakizakana: Grilled Hon Maguro Tuna Misozuke

By: Amy

Amy — Fri, 10 Apr 2009 22:58:04 +0000

What a beautiful cut of tuna, how lucky you were to find it! I don’t allow myself to eat tuna often, but salt-grilled tuna cheeks and collars are some of my favourite foods ever–what is it about the front end of the fish that makes it so tasty?

As for misozuke, I really don’t like for with beef, but love it for pork. Those fatty boneless pork chops sold in Japan work really well with a miso or miso and kasu marinade.

By: Peko Peko

Peko Peko — Fri, 03 Apr 2009 05:58:26 +0000

Hello Tess, Where I live I could never find this cut of fish either! ha ha (I had never seen or heard of it, cheeks, kama, the entire marugo head I have had, but never the throat.)

Scallops in miso sound nice. I will have to try that one! Beef is wonderful in miso, but I have not done it for a few years. Sometimes I order it in a restaurant or buy pre-marinated steaks.

By: Tess

Tess — Fri, 03 Apr 2009 03:16:01 +0000

This looks delicious! But where I live, I could never find this cut of fish!!
I have used this technique with beef, and recently with lamb. And then with scallops.
I put the miso/marinade into the bottom of a flat dish, cover with a cotton cloth, put the meat or fish on that, then cover with another cloth and finally more miso/marinade. This way there is no waste of the miso mixture, which can be used again.
I was surprised that the scallops worked so well. Usually beef works well because there is a lot of fat. The miso draws out liquid from the fat and it makes it more crisp.
But scallops don’t have fat. I don’t understand why it worked. Food in misozuke can burn very easily because the salt in the miso draws out liquid. I didn’t leave the scallops in the miso marinade very long and perhaps only the outside of the scallops lost moisture, so when they cooked, the outside seared and sealed in the liquid?
I don’t know if this makes sense?