I made Kenji’s toaster oven salmon and had sake “left over” so made Bar Goto’s Sakura Martini.
Miso Glazed Toaster Oven Salmon
Prep Time: 30 mins Cook Time: 5 mins Total Time: 35 mins Difficulty: Easy Servings: 4
Source: J. Kenji López-Alt
INGREDIENTS
- 1/4 cup red or white miso
- 1/3 cup sake
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1/4 cup sugar
- 4 skinless salmon fillets, at least 1 inch thick, 5 to 6 ounces each
DESCRIPTION
Charred, sweet and savory with a tender interior, this is about as good as salmon gets.
DIRECTIONS
Whisk together miso, sake, soy sauce, oil, and sugar.
Rub mixture over every surface of salmon fillets.
Transfer to a plastic zipper lock bag or sealable container.
Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to 2 days.
Preheat a broiler (toaster oven or regular oven) to high. Cover a small broiler pan with aluminum foil.
Rub excess marinade off of salmon and place on broiler pan.
Broil until top surface is well charred and salmon is barely warm in the center, about 5 minutes, using the foil to protect any areas that threaten to burn.
Serve immediately.
Sakura Martini
Cook Time: 5 mins Total Time: 5 mins Difficulty: Easy Servings: 1
Source: Kenta Goto
INGREDIENTS
- 5 tablespoons (2 1/2 ounces) ginjo sake (such as Ryujin Kakushi Ginjo Namazume Genshu)
- 5 teaspoons (3/4 ounce) gin (such as Roku)
- ⅛ teaspoon maraschino cherry liqueur (preferably Maraska brand)
- Salt-pickled cherry blossom for garnish
DESCRIPTION
This elegant, modern take on the saketini was created by Kenta Goto, owner of Manhattan’s Bar Goto and Brooklyn’s Bar Goto Niban. Goto uses aged genshu sake and gin in the drink, and garnishes it with a salt-pickled sakura, or cherry blossom.
DIRECTIONS
Combine sake, gin, and cherry liqueur in a cocktail mixing glass filled with ice; stir until chilled, about 50 times.
Strain into a chilled martini or coupe glass; garnish with a salt-pickled cherry blossom.