Didn’t wipe the marinade well enough I guess… never baking at 375 again! 🤣

12 comments

1. Looks less to me that you “didn’t wipe the marinade enough” and more like you “didn’t pull it when it was ready”. I mean, that doesn’t look like surface char, it looks like you overcooked it and burned it.

2. Other than the edges, it looks perfect to me. I would be disappointed if the rest of it didn’t look like that, so I’m going with the 95% that’s cooked perfectly!

3. Wooow it looks so yummy 🤤 Japanese food is the best 😍

4. This looks great still.

5. Still looks nice.

6. I still always mess up with miso and glazes for salmon.

   But non-glazed this is the way to go: https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe

   Don’t be too hard on yourself though, the presentation is beautiful and i love that cat bowl!

7. Still looks damn good to me.

8. Idk I’m weird and like a little burn on my meat and fish. The whole meal looks beautiful and I’d pay for that

9. This is exactly how I and 99% of the rest of Hawaii makes/eats misoyaki. Some burnt bits = good. Looks perfect to me.

10. Are you serious? The burnt (kogeru) part is the best!

11. I love burnt food give it to me

12. 375F is too low and the fish gets dried out. The best way to cook that fish is to broil it, which sears the outside and edges, but keeps the part below the glaze juicy. It’s also important to remove, or even wash off some of the miso glaze so fish doesn’t scorch, and it’s less salty. I always wash off the miso as the flavor has already penetrated the meat.