Misoyaki Hagi

Back in the ’50s and ’60s, this is how hagi landed on restaurant tables across Hawaiʻi. The flavor never left the fish — bring back the preparation and taste why it was on the menu. Sweet miso caramelizes over the firm white flesh; the crab-like sweetness does the rest.

Ingredients

• 2 hagi fillets, skinned (6–8 oz each)
• ¼ cup white miso paste
• 2 tbsp sugar
• 2 tbsp sake
• 2 tbsp mirin
• 1 tsp shoyu
• 1 tsp fresh ginger, grated (optional)
• 2 stalks green onion, sliced

Method

1. Warm the sake, mirin, and sugar in a small pan, stirring until the sugar dissolves. Whisk in the miso, shoyu, and ginger until smooth. Cool completely.
2. Coat the skinned fillets in the marinade, cover, and refrigerate 24–48 hours.
3. Wipe the excess marinade off the fish with your fingers — don’t rinse it.
4. Bake at 400°F for 5–6 minutes, then broil 2–3 minutes until the surface caramelizes deep golden.
5. Rest a minute, top with green onion, and serve over hot rice.