'miso' on Serious Eats

Make This Light and Easy Chicken Salad With Avocado, Corn, and Miso Dressing

The other day I discovered that the secret to making the best chicken salad is to cook that chicken in a sealed bag, packing the bag with aromatics to infuse the chicken with extra flavor. The method works great in a classic mayo-based chicken salad but I hate to see a good technique relegated to one single use, so I decided to adapt it a bit. This Japanese-inspired chicken salad with a creamy miso dressing, avocado, and corn is a winner. More

Miso Soup Potato Chips

The flavors of miso soup find their way to a crisp and crunchy snack with these homemade potato chips. The secret ingredient: instant miso soup mix with some pieces of crumbled seasoned nori snack sheets. So familiar, yet so new...and totally addictive. More

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

More Posts