We had this dish on our trip to Hawaii and have worked to recreate it ever since. The fish takes some forethought and prep, but the cooking time is quick and easy.
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup white miso paste
- 3 tablespoons white sugar
- 4 cod fillets
- 1 tablespoon sesame oil
- 1 tablespoon green onions for garnish
At least two days BEFORE you plan to eat this dish, make the miso marinade. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisk to ensure that the sugar doesn't burn. Remove from heat once the sugar is fully dissolved. Cool.
Pat the black cod fillets thoroughly dry with paper towels. We usually use frozen, slightly defrosted filets for this since fresh cod is hard to come by here. Add the fish and the marinade to a sealable Tupperware container. Leave to marinate in the refrigerator for 2 to 3 days. We suggest lightly flipping the container when you open the refrigerator during those two days.
Preheat oven to 400°F. Heat an oven-proof skillet, such as a cast-iron skillet, over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but leave some on (just not big clumps).
Add a bit of sesame oil to the pan, then place the fish in the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
It’s not a surprise we love Japanese food. We are always looking for new recipes that everyone in the family enjoys. This is a great one that is easy enough for a weeknight and filled with protein and our daughter’s second favorite vegetable, peas.
Ground Chicken Bowl
This is a revised version of Soboro Don a delicious, easy protein filled Japanese dish.
For Ground Chicken
- 1 Tbsp Sesame Oil
- ½ to 1 lb ground chicken
- 1 tsp ginger We use the ginger in the squeeze bottle, it can be hard to find good fresh ginger here.
- 1 Tbsp sake
- 1 Tbsp sugar
- 1 Tbsp mirin
- 2 Tbsp soy sauce Dark soy adds a great depth of flavor to this dish
For Scrambled Eggs
- 2 large eggs
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 cups cooked rice
- ¼ cup green peas
- 1 Tbsp sesame seeds
Heat the sesame oil in a non-stick frying pan on medium heat, and cook the chicken until cooked through. Tip: cook without breaking until browned, then flip and cook until browned again. Then break it up.
Add sake, sugar, and mirin.
Add the ginger (Be careful! The ginger may pop!)
Cook until the liquid is almost gone. Transfer to a bowl and set aside.
Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved.
Heat oil in the frying pan over medium-low heat and pour in the egg mixture.
Break the egg into small pieces. When it’s cooked through, transfer to another bowl.
To serve add some rice to a bowl. Then add the chicken, egg and peas. You can use sesame seeds as a garnish.
Sometimes we need a super easy, customizable dinner that can include as many veggies as possible. This is a dish we eat regularly.
Crockpot or Instapot Chicken Tostadas
This a super easy weeknight dinner that we make regularly. Even the preschooler loves it!
For the chicken
- 3 chicken breasts Frozen is fine, see notes.
- 1 tablespoon olive oil
- 1 tablespoon garlic minced or powdered
- 1 tablespoon cumin
- 1 cup chicken stock
- 1 bunch cilantro chopped
- 1 can refried beans
- 1 cup lettuce shredded
- 1 cup corn
- 1 avocado diced
- salsa We like the green salsa for this dish.
- pickled jalapenos
- 1 cup cheeses shredded, Monterey Jack is great in this.
- Tortilla chips or tostadas
Turn the crockpot to medium. Add half of the olive oil to the crockpot. Add the chicken and chicken stock. (Note: if using frozen chicken, set the crockpot on high). Top with the rest of the olive oil and then sprinkle with garlic and cumin. Let cook for six hours.
Remove chicken from crockpot and shred with a fork.
Add the refried beans to a pot on the stove top and heat or use a microwave safe bowl and cook following the can directions.
On your favorite chips or tostadas add the cooked refied beans followed by the chicken and cheese and then your favorite toppings.
We recently went apple picking and picked a five-gallon bucket full of apples.
After making two rounds of the easiest apple sauce
ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie.
Best Gluten-Free Apple Pie Ever
After making two rounds of the easiest apple sauce ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie.
- 1 gluten-free pie crust we used the KINNIK brand from our local grocer
- 1/2 cup unsalted butter
- 3 tablespoons gluten free all-purpose flour we used Krusteaz Gluten Free All-Purpose Flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 -10 pounds apples peeled and cored (we used about 2 pounds of the locally picked apple
Preheat oven to 425 degrees F (we used our convection feature which automatically reset the temperature to 400 degrees).
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer, continue stirring occasionally to prevent burning.
Place the bottom crust in your pan. Place the crust on a baking sheet to catch drips.
Fill the pie crust with apples, mounded slightly. Carefully pour the sugar and butter liquid over the crust. Pour slowly so that it does not runoff.
Bake 15 minutes in the preheated 425 (or 400) degree oven.
Reduce the temperature to 350 degrees F (our oven reset the convection temperature to 325 degrees).
Continue baking for 35 to 45 minutes, until apples are fork-tender.