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Entries tagged with 'miso'

Miso-Charred Mushrooms and Black Rice Salad

Kerry Saretsky Post a comment

Getting healthy in January is easy with this simple, scrumptious black rice salad, full of edamame, cabbage, and sesame-soy dressing, crowned with white miso-charred portobello mushrooms. More

Miso-Charred Mushrooms and Black Rice Salad

Serious Eats Kerry Saretsky Post a comment

Getting healthy in January with simple, scrumptious black rice salad, full of edamame, cabbage, and sesame-soy dressing, crowned with white miso-charred Portobello mushrooms. More

The Food Lab Turbo: Broiled Miso Black Cod

The Food Lab J. Kenji López-Alt 4 comments

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

Easy Broiled Miso-Marinated Black Cod

Serious Eats J. Kenji López-Alt 19 comments

Sweet and savory glazed black cod prepared with only a few minutes of work and cooked under the broiler or in a toaster oven. More

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

The Food Lab J. Kenji López-Alt 23 comments

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

Grilled Corn with Spicy Korean Miso Sauce

Serious Eats J. Kenji López-Alt Post a comment

Grilled corn with a rich and spicy Korean chili sauce. More

Broiled Tofu with Miso Glaze and Asparagus

Serious Eats Nick Kindelsperger 4 comments

Try as I might, I will never tire of in-season asparagus. But I do try to switch things up to make sure things stay interesting in the kitchen. One of my favorite variations is to pair the green stalks with white miso. More

Vegetables with Sumiso Bagna Cauda from 'Hiroko's American Kitchen'

Kate Williams 3 comments

I've long been a fan of bagna càuda, that magical Italian elixir of anchovies, garlic, and olive oil. I figure that almost any ingredient can be made better by dragging it through the potent sauce. But seeing its name in a Japanese cookbook was, frankly, a bit of a shock. Japanese plus Italian? I had to try it. More

Vegetables with Sumiso Bagna Cauda from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

I've long been a fan of bagna càuda, that magical Italian elixir of anchovies, garlic, and olive oil. I figure that almost any ingredient can be made better by dragging it through the potent sauce. But seeing its name in a Japanese cookbook was, frankly, a bit of a shock. Japanese plus Italian? I had to try it. More

Video: Making Udon Miso and Cheese

Daniel Klein Post a comment

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

Miso-Agave Mayonnaise (Vegan)

Serious Eats J. Kenji López-Alt 1 comment

A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu. More

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

The Food Lab J. Kenji López-Alt 41 comments

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

The Food Lab Lite: The Secrets Of Simple Miso Soup

The Food Lab J. Kenji López-Alt 25 comments

Comparing miso soup from a packet to real-deal miso soup made with an actual dashi stock, high quality miso, and fresh ingredients is like comparing instant chicken noodle soup to your Jewish grandmother's. Here's how you do it at home, and it all starts with the stock. More

Easy One-Pot Miso Soup

Serious Eats J. Kenji López-Alt 7 comments

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

Japanese Miso-Glazed Eggplant (Nasu no Dengaku)

Serious Eats J. Kenji López-Alt 7 comments

[Photographs: J. Kenji Lopez-Alt] Note: Mirin is a sweet rice-based wine. It can be found in any Japanese or Asian grocery story. If unavailable, you can make a substitue by heating 1 cup of sake with 1 cup of sugar... More

Dinner Tonight: Miso-Ginger Marinated Salmon

Blake Royer Post a comment

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

Miso-Ginger Marinated Salmon

Serious Eats Blake Royer Post a comment

This easy salmon recipe is adapted from Bobby Flay. More

Grilled Salmon With Miso Glaze

Serious Eats Carrie Vasios Mullins 1 comment

Salmon and miso perfectly compliment each other in this salty-sweet glaze More

A Sandwich a Day: Eggplant Miso from LAMill Coffee in Los Angeles

A Sandwich a Day Katie Robbins 1 comment

My trips to LAMill—an airy, super-hip, super-sleek, coffee oasis in the Silverlake neighborhood of Los Angeles—tend to focus squarely on caffeine consumption. Picking up some beans, sipping on a caffe con leche, an occasional splurge on something siphon dripped. But on a recent visit, the cafe's sandwich menu caught my eye, specifically the Eggplant Miso, and even more specifically the housemade nori focaccia on which this vegetarian creation is served. More

Skirt Steak with Red Miso 

Serious Eats Caroline Russock Post a comment

This Skirt Steak with Red Miso adapted from The Japanese Grill by Harris Salat and Tadashi Ono brings together a whole host of savory ingredients (garlic, miso, and tobanjan, a chili soy bean paste) for an over the top marinade that could work with nearly any cut of meat. Salat and Ono have opted for skirt steak, a thin but super beefy cut that cooks quickly and marinates like a dream. This particular steak reaches medium-rare in just about 3 minutes per side, while the flames of the grill caramelize the miso marinade, giving the steak a crunchy, charred crust. More

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