Plant-Based Miso Butterfish

Photo: Sauteed tofu cutlet with nori sheet and green onions on top
Misoyaki Butterfish - a dish that many people here in Hawaii love to enjoy with their friends and family as a special treat. We hope you enjoy our plant-based version of this local favorite.


  • 1 medium eggplant or 12 oz extra firm tofu, pressed and drained 
  • Nori sheets (1 per piece of "fish")
  • 1/2 teaspoon sea salt
  • 1 teaspoon dulse flakes or kelp granules
  • 1 teaspoon olive oil
  • Squeeze of lemon for garnish


  • 6 tablespoons white miso paste
  • 3 tablespoons mirin
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons maple syrup
  • 1/2 teaspoon liquid aminos
  1. Slice your eggplant or tofu into 1/2 inch steaks and pat dry with a kitchen towel. Try to get the size similar to a piece of fish!
  2. Season both sides of the steaks with salt & dulse flakes or kelp granules.
  3. Prepare the marinade by mixing all marinade ingredients over medium low heat until smoothly combined. Let cool and transfer to a shallow tupperware. Place the steaks into the marinade. Use a spoon to coat the steaks evenly, then let marinade in the fridge for 8-12 hours (eggplant) or 2 days (tofu).
  4. Remove the steaks from the marinade, draining the excess liquid.
  5. Heat oil in a pan over medium heat, then fry the steaks. Let the bottom caramelize before disturbing them.
  6. Once caramelized on the bottom, flip and start cooking the other side. Carefully place the nori sheet onto the steak, using excess marinade to soften and adhere it.
  7. Optional: Finish in the broiler for 1-2 minutes
  8. Garnish with a squeeze of lemon and enjoy!