5-6 lbs. Butterfish fillets 2 lbs. Red Miso 3/4 lbs. Sake Kasu 3 cups Granulated Sugar 3 cups Shoyu 1 cup Sake Place butterfish in colander overnight to drain excess water. Mix sake kasu, sugar, shoyu ...
HONOLULU (HawaiiNewsNow) - In this week's Kitchen Creations, we make lemon misoyaki fish. It's a recipe you can find in today's (9/9/15) Star Advertiser in Betty Shimabukuro's "By Request" column.
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback