Grilled Masu Trout with DENGAYU MISO

The season of a Masu Trout is March in Japan. It is the most beautiful fish in the clear stream. The taste is said to be an unrivaled article in a river fish.

Today, we introduce grilled masu trout with DENGAKU MISO.

Ingredients

•  Masu Trout
• Tamamiso Dengaku white bean paste
• DENGAKU bud miso

How To Make

1. The Masu Trout remove the scale and internal organs.
2. Wash the fish with the water, and drain off the water.
3. Shoot a skewere and bake.
4. Make a tamamiso denngaku white bean paste, then make dengaku bud miso.
5. Spread a dengaku bud miso on the fish, and grill it over a low heat.

Tamamiso Dengaku white bean paste1

1. Mix 4kg(8.82lb) of the white miso, 1440ml(0.4gal) of the Japanese sake, 1800ml(0.5gal) of the sweet sake, 180g(0.4lb) of the sugar, 20 egg yolks.
2. Mix it slowly in the Double pot about cook over a low heat for one hour.

White bean paste for percentage of home use.

1. Mix 400g(0.88lb) of white miso, 145ml(4.9oz) of Japanese sake, 180ml(6oz) of sweet sake(Mirin), 90g(3.1oz) of sugar, 2 egg yolks.
2. Mix It slowly in the double pot about cook over a low heat for one hour.

How To Make Dengaku Bud Miso

1. Rub buds with an earthenware mortar well.
2. Make a blue hotchpotch.
3. put a bud and a blue hotchpotch in a tamamiso dengaku white bean paste.

Blue hotchpotch

1. Put a little of salt in a leaf of the spinach.
2. Rub and grind it with bowl.
3. Put the juice which strained in a pan.
4. Add water, when the water boil, skim off.
5. Move skim to gauze, cool it with water, and squeeze water.

Double pot

1. Prepare big pot and medium pot.
2. Pour the water into a big pot and boil it.
3. Put something to cook on a medium pot.
4. Put the above ③ in a large pot with the pot and slowly mix It while boiling the water.

About the comparison ratio to seasoning.

The seasoning ratio of seasoning displays it by a comparison calculation, please change the size of a measuring cup or the vessel according to the Number of people.