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Pour the sake into a small saucepan. Bring to a boil and simmer for a couple of minutes to evaporate the alcohol. Remove from heat and let cool completely.

In a non-reactive container, combine the mirin, brown sugar, and miso paste. Mix well until the sugar is dissolved and the mixture is smooth.

Once the boiled sake has cooled completely, add it to the mirin-miso mixture and stir to combine.

Pat the fish dry with paper towels. Place the fish pieces into a glass container and pour the prepared marinade over them, ensuring the fish is fully covered. Cover the container.

Refrigerate the fish to marinate for at least 36 to 48 hours (or at least 2 days) for optimal flavor.

When ready to cook, preheat your air fryer to 400°F.

Remove the fish from the marinade and pat it thoroughly dry with paper towels. This helps with caramelization and prevents steaming.

Line the air fryer tray with parchment paper. Place the dried fish pieces on the parchment paper and cook in the preheated air fryer for 8 to 10 minutes, or until the fish is cooked through and flakes easily. Cooking time may vary based on the thickness of the fish. Do not overcook.

For a caramelized finish, broil the fish on high for 2 minutes immediately after air frying. Watch carefully to prevent burning.

Serve immediately. Garnish with sliced green onions or pickled ginger, if desired.


Pour the sake into a small saucepan. Bring to a boil and simmer for a couple of minutes to evaporate the alcohol. Remove from heat and let cool completely.

In a non-reactive container, combine the mirin, brown sugar, and miso paste. Mix well until the sugar is dissolved and the mixture is smooth.

Once the boiled sake has cooled completely, add it to the mirin-miso mixture and stir to combine.

Pat the fish dry with paper towels. Place the fish pieces into a glass container and pour the prepared marinade over them, ensuring the fish is fully covered. Cover the container.

Refrigerate the fish to marinate for at least 36 to 48 hours (or at least 2 days) for optimal flavor.

When ready to cook, preheat your air fryer to 400°F.

Remove the fish from the marinade and pat it thoroughly dry with paper towels. This helps with caramelization and prevents steaming.

Line the air fryer tray with parchment paper. Place the dried fish pieces on the parchment paper and cook in the preheated air fryer for 8 to 10 minutes, or until the fish is cooked through and flakes easily. Cooking time may vary based on the thickness of the fish. Do not overcook.

For a caramelized finish, broil the fish on high for 2 minutes immediately after air frying. Watch carefully to prevent burning.

Serve immediately. Garnish with sliced green onions or pickled ginger, if desired.
