This is just like the recipe at the The Cheesecake Factory. It is one of their most popular dishes!\r\n\r\n\n\n\tHow To Make Miso Salmon With Sake Butter\n\t\t\n\t\t\t\n\t\n\t\t1\/4 cup packed brown sugar2 tbsp low sodium soy sauce2 tbsp hot water2 tbsp miso soybean paste 6 oz salmon fillets (about 1 inch thick)cooking spray1 tbsp fresh chives (chopped)cooked rice2 tbsp peeled and julienned ginger1 tbsp minced shallots1 tbsp unsalted butter1\/2 cup Momokawa sake1 tbsp heavy cream1\/2 cup unsalted butter (diced into large pieces)1\/2 tsp fresh lime juicekosher salt\t\n\t\n\t\tPreheat your broiler and combine the first 4 ingredients. Stir them together using a whisk.Arrange the fish in a shallow baking dish coated with cooking spray, then spoon the miso mixture over it.Broil the fish for 10 minutes or until it flakes easily when forked. Make sure to baste it twice with the miso mixture and sprinkle it with chives.After broiling the fish, place the butter in a small saucepan over medium-high heat. Sweat the ginger and shallots in the butter for two to three minutes.Add 1\/2 cup of the sake to the saucepan, bring it to a boil, and reduce it by two-thirds. Do this for about three minutes.Add the heavy cream, bring it to a boil, and reduce it by half for about two minutes.Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over medium-high heat. The butter should emulsify and create a thick creamy sauce.Once all the butter has been incorporated, remove the pan from heat.Whisk in the remaining one teaspoon of sake and lime juice then season the mixture with salt to taste.Place the butter on a plate, top it with a bed of rice, and place salmon on top of it. Afterward, serve and enjoy!