Plant-Based Miso Butterfish
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
- 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!
- Season both sides of the steaks with salt & dulse flakes or kelp granules.
- 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).
- Remove the steaks from the marinade, draining the excess liquid.
- Heat oil in a pan over medium heat, then fry the steaks. Let the bottom caramelize before disturbing them.
- 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.
- Optional: Finish in the broiler for 1-2 minutes
- Garnish with a squeeze of lemon and enjoy!