'miso' on Serious Eats

Shredded Chicken With Soba and Miso-Butter Sauce

I think there should be a t-shirt or sign that reads: Miso butter just makes it all better. Not soba noodles, shredded chicken, and crunchy vegetables come together in one pot. It take half an hour to make from start to finish, but it'll only take a fraction of that time to slurp it all up whether you use chopsticks or forks. More

The Food Lab Turbo: Broiled Miso Black Cod

These days, miso-marinated black cod is almost synonymous with Nobu Matsuhisa's New York restaurant, though he by no means invented the dish. It stems from a traditional Japanese preparation called kasuzuke, in which fish and vegetables are marinated in the leftover lees from sake production before being broiled or grilled. This is the fish dish to pull out when you're ready to blow away your spouse or dinner guests, but don't want to put more than five minutes of effort into making dinner. Five minutes. Really. More

The Food Lab: Miso Ramen With Crispy Shredded Pork and Burnt Garlic Sesame Oil

This recipe combines a pork-based miso ramen with two brand-spanking new creations; my own personal humble additions to the ramen universe. The first is a crispy braised pork shoulder, while the second is a sweet, spicy, and bitter aromatic condiment. They're going to stick around my repertoire, and I hope you consider incorporating them into your own because—not to toot my own horn—they are damn delicious. More

Video: Making Udon Miso and Cheese

I came across this Udon Miso 'n' Cheese concept while experimenting for an event last fall in which a few non-Japanese chefs got together to make Japanese food. While messing around with the idea of udon risotto, I discovered that miso, butter, parmesan and wheat starch taste just like Kraft Macaroni and Cheese (in a good way). More

The Food Lab Lite: Five Minute Miso-Glazed Toaster Oven Salmon

What if I told you that there's a technique that not only virtually guarantees perfectly cooked salmon, but can also be done in just a few minutes, with no stinking up of the apartment, in the toaster oven? And on top of that, what if I told you that the same technique produces salmon that is, by my tastes, not just as good, but better than any other recipe or technique I know? More

Easy One-Pot Miso Soup

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock. More

Dinner Tonight: Miso-Ginger Marinated Salmon

A good piece of salmon doesn't need much, in my opinion--I'm often happy with a sprinkling of salt and pepper and a beautifully caramelized exterior. So often, marinades with Asian flavors tend to overwhelm the flavor of fish, so that it's essentially a canvas and nothing else. Too much soy sauce and toasted sesame oil and everything pretty much tastes the same to me. Thankfully, that's not the case with this recipe. More

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