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Misoyaki Butterfish

Ingredients:

1 cup Miso (fermented soybean paste)
1 cup sugar
1/3 cup Sake (Japanese rice wine)
1/2 cup Mirin (sweet rice wine)
4-5 Butterfish Steaks

Add all ingredients and let it marinate for 1-2 days in the fridge .

Cook and serve with your favorite Japanese side dish, picture above are Takuwan or pickled turnip and Spinach Gomaae or Spinach with Sesame Sauce.  


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Spinach Gomaae - Spinach with Sesame Sauce

Things you need:
- Spinach ( I used baby spinach from Sam's club and I used about 1/2 of the big tub)
-1/2 tsp Mirin (sweet rice wine)
-1 - 2 tbsp Shoyu or soy sauce ( depending on how much spinach you are making  I always used Aloha Shoyu
-1 tbsp sugar
-1 pinch Kosher salt
-3 tbsp white Sesame seeds (white toasted roasted)

1. Toast sesame seeds in a frying pan. Remove from heat when 3-4 sesame seeds starts to pop. Grind the toasted sesame seeds with a mortar and pestle. Leave some sesame seeds unground for some added texture.
3. In a small bowl add shoyu, sugar, sake, and mirin. Set aside.
2. Boil water. Once boiling turn off and remove from heat and add spinach and cook for about 20  seconds.
4. Drain and squeeze water out.
5. Add and toss all together the soy sauce mixture,  ground sesame, and spinach. 
Serve at room temperature or chilled.