PRODUCT USED

Aloha Shoyu’s Da Yaki Sauce
Aloha Shoyu’s Original Blend

LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

Baked Miso Yaki Salmon

  • Serving size 12 (4 oz portions)
  • Prep/ cooking time 45 minutes
  • 3 Lbs. skinless salmon

Miso marinade:

  • 1 cup Red miso (or White miso)
  • 16 oz. Aloha Shoyu’s Da yaki sauce
  • 1/2 cup Aloha Shoyu’s Original Blend
  • 1/2 cup Sugar
  • 1/2 cup Mirin

DIRECTIONS

  1.  Cut salmon into 4 oz. portions and place them in a pan.
  2.  In a mixing bowl, put red miso, Aloha Shoyu’s Da Yaki sauce, Aloha Shoyu’s Original blend, sugar, mirin, and mix thoroughly until smooth. Pour miso marinade over salmon, and refrigerate for about 6 hours or over night.
  3.  When it is time to cook, pre grease a sheet pan, and place salmon in a pre heated oven at 400 degrees and bake for 12 minutes.
  4.  (Optional) After baking the salmon, turn your oven to broil to give it a nice caramelization on top, but be sure to keep an eye on the salmon to prevent from burning.
  5.  Upon serving, glaze the salmon with a little more Aloha Shoyu’s Da Yaki sauce right on top. Serve with your favorite vegetables and white rice.
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PRODUCT USED IN THIS RECIPE

ORIGINAL BLEND SOY SAUCE

This is our signature Soy Sauce which is the most popular. It carries a smooth and simple taste with a low acidity flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.

DA YAKI SAUCE

Da Yaki Sauce is served at Makai Island Grill in Las Vegas. This sauce is perfect for marinating your meat and chicken and can be used as a glaze. Da Yaki Sauce is a great option when cooking Teppanyaki Style or adding to your fried rice recipe.
If you love a little kick in your dishes, you’ll love the new Spicy Da Yaki Sauce.

LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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