Shiny Universe
Here is a Butterfish Misoyaki. I think the skin is the best part.

Here is a Butterfish Misoyaki. I think the skin is the best part.

I cooked the Butterfish Misoyaki tonight.

I cooked the Butterfish Misoyaki tonight.

Stirred fried some pork shoulders with turnip greens.

Stirred fried some pork shoulders with turnip greens.

Not really my thing, but I’ll do it anyway because someone is craving it.

Not really my thing, but I’ll do it anyway because someone is craving it.

Here are the butterfish steaks with the marinade.  Enough to feed 6 people, which probably cost about $35 to $40 bought cooked.  Cost of making it myself, roughly $16. I’ll cook them Monday night.

Here are the butterfish steaks with the marinade. Enough to feed 6 people, which probably cost about $35 to $40 bought cooked. Cost of making it myself, roughly $16. I’ll cook them Monday night.

I was just messing around this morning while I was waiting for  the marinade.  Didn’t add sausages, but the gravy is made with chicken stock.

I was just messing around this morning while I was waiting for the marinade. Didn’t add sausages, but the gravy is made with chicken stock.

Here is a before and after pic for the marinade for the Butterfish Misoyaki.  See the difference?

Here is a before and after pic for the marinade for the Butterfish Misoyaki. See the difference?

This is always a time consuming process.  Making marinade for the Butterfish Misoyaki.  That’s going to simmer for about an hour until it turns a nice darker color.  Then have to wait till it cools.

This is always a time consuming process. Making marinade for the Butterfish Misoyaki. That’s going to simmer for about an hour until it turns a nice darker color. Then have to wait till it cools.

Kids approved Katsudon.

Kids approved Katsudon.

Making Katsudon for the kids.

Making Katsudon for the kids.