Cookaholics Bulletin Board

I have found several recipes for Misoyaki Butterfish, and I made Nobu's recipe. The sauce seemed a little thin, and my first instinct is to cook it down further.
I looked at many recipes for this, and the biggest difference I found between them were some had you cook the miso and some said don't let the miso cook at all. When I make miso soup, I would never let the soup boil after I added the miso.

The basic recipe for misoyaki is mirin, sake, sugar and miso.

Any tips?

From my reading, the sauce is meant solely as a marinade, and not use after that. Does the original recipe call for the sauce to be served with it?

I'd also note that many Japanese recipes I've seen with fish + sauce has the sauce more like a broth, with the fish served in small amount of it.

Yes Paul, the fish is just marinated in it. Any sauce added in presentation has not had the fish in it. I am just not sure how thick the sauce is supposed to be, or whether or not the miso should be cooked in the sauce. Some recipes have the miso stirred in at the end and some cook the miso with the sake, mirin, and sugar for up to an hour. Wouldn't cooking the miso change the flavors?

Cin,

I have a bunch of recipes which make a miso/sake/sugar sauce, and all of them cook the rest of the sauce, stir in the miso while still hot, and then set to cool.

Thanks Fuzzy! I knew you would know.
Do you know how long the sauce would keep if I made a bunch?

Cin,

Not sure, I've always used it immediately. Nothing in there is really perishable though; I'd expect that it would keep for several days.