Name: Teriyaki Yellowtail and Lotus Root Miso Soup
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Yellowtail fillets 2 pieces; Leek 1 stalk; Lotus root 150g; Aburaage (fried tofu pouch) 1/2 piece; [A] Soy Sauce 1.5 tbsp; [A] Mirin (Sweet Rice Wine) 1.5 tbsp; [A] Cooking Sake (Rice Wine) 1.5 tbsp; [A] Sugar 0.5 tbsp; Vegetable Oil a little; Dashi Stock 500ml; Miso Paste 2.5 tbsp (approx.); Ichimi Togarashi (chili powder) a pinch

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Original: English

Teriyaki Yellowtail and Lotus Root Miso Soup

by 白ごはん.comチャンネル

A two-dish meal perfect for autumn and winter: 'Teriyaki Yellowtail' with its rich, sweet and savory glaze, and a 'Lotus Root Miso Soup' with a comforting, fluffy texture. This is the White Gohan .com way to easily and deliciously prepare classic Japanese dishes. This balanced meal, in terms of texture and flavor, can be prepared in about 20 minutes of actual cooking time.

📖Cooking Basics

abura（soba）

yaki（ramen）

miso（ramen）

Steps

In a tray, combine 0.5 tbsp Sugar, 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), and 1.5 tbsp Cooking Sake (Rice Wine). Mix well until the sugar is dissolved. **(This is the key!)** This marinade will also be used for seasoning later, so don't discard it.
🕒 01:31
Place the 2 pieces of Yellowtail fillets in the prepared marinade and let them soak for 30 minutes. Flip them 3 to 4 times during this period.
🕒 03:50
Trim the root and the tip of the green part of the 1 stalk of Leek, then cut into 5cm lengths.
🕒 04:46
Make shallow cuts (6-7 slits) on one side of the cut leek. **(This is the key!)** These cuts help the flavors penetrate better and make the leeks easier to eat.
🕒 06:31
Peel the skin off the 150g of Lotus root using a peeler. Remove any dark spots.
🕒 09:12
Cut the lotus root in half lengthwise, then slice into 1cm thick half-moons.
🕒 09:47
Add the cut lotus root and 500ml of Dashi Stock to a pot and bring to a boil.
🕒 10:12
Cut the 1/2 piece of Aburaage (fried tofu pouch) into bite-sized strips. You can blanch it to remove excess oil if preferred.
🕒 10:54
Once the dashi stock boils, reduce the heat and simmer for about 3 to 4 minutes until the lotus root is cooked through.
🕒 11:32
When the lotus root is cooked, add the cut aburaage and turn off the heat once.
🕒 14:04
Dissolve 2.5 tbsp of Miso Paste into the soup and mix well.
🕒 14:14
Remove the yellowtail fillets from the marinade (which has soaked for 30 minutes) and lightly pat dry the surface with paper towels.
🕒 14:59
Heat 0.5 tsp of Vegetable Oil in a frying pan over medium heat.
🕒 15:45
Once the pan is hot, arrange the yellowtail fillets and sear until browned.
🕒 16:27
Place the leek pieces in the empty spaces of the frying pan without overlapping, and grill while occasionally turning them.
🕒 16:44
Once the yellowtail is browned on one side, flip it and sear the other side.
🕒 17:23
After both sides of the yellowtail are browned, add all of the reserved marinade to the pan and simmer over medium heat to reduce.
🕒 18:06
After simmering with the sauce for 1 to 2 minutes until the leeks become tender, remove the leeks from the pan first. **(This is the key!)** Overcooking the leeks will make them taste too strong, so remove them at the right time.
🕒 19:33
Tilt the frying pan and use a spoon to repeatedly baste the surface of the yellowtail with the sauce as it reduces. **(This is the key!)** Since you're not coating the fish with flour, it's important to reduce the sauce well to coat the yellowtail.
🕒 20:53
Once the sauce has thickened and coated the yellowtail thoroughly, turn off the heat.
🕒 22:33
Reheat the miso soup until it is just before boiling.
🕒 23:17
Arrange the teriyaki yellowtail and leeks on a plate, and pour the remaining sauce from the frying pan over the yellowtail.
🕒 23:56
Add chopped leeks to the miso soup and serve in a bowl.
🕒 24:22
If desired, sprinkle with a pinch of Ichimi Togarashi (chili powder).
🕒 25:01