Japanese-Inspired Miso Ginger Baked Jenahak Merah

Prep Time: 40 mins| Cook Time: 15 mins| Serves: 5-6 pax

Ingredients

• 800g Jenahak Merah steaks
• 4 tbsp white miso paste
• 3 tbsp mirin
• 2 tbsp sake or Shaoxing rice wine
• 1 tbsp light soy sauce
• 1 tsp fresh ginger, grated
• 2 tsp sesame oil
• 1 tsp honey
• 1 tbsp white sesame seeds, toasted
• 3 stalks spring onions, finely sliced (garnish)
• Optional: 1 tsp Shichimi Togarashim(Capsicum annuum peppers)

Instructions

1. Whisk together miso paste, mirin, sake, soy sauce, grated ginger, sesame oil, and honey into a smooth marinade.
2. Pat fillets dry. Coat both sides generously with marinade. Refrigerate for at least 30 min (overnight for best results).
3. Preheat oven grill/broiler to 200°C. Line a baking tray with foil and lightly oil it.
4. Lay fillets skin-side down. Grill for 10–12 minutes until the miso glaze caramelises to a golden-amber finish.
5. Watch carefully in the last 2 minutes — miso can char quickly. Remove when glaze is deep golden and slightly blistered.
6. Garnish with spring onions, toasted sesame seeds, and Shichimi if using. Serve over Japanese rice or glass noodles.
7. 
   

Suggested Food Pairing