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Entries tagged with 'miso'

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

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

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'

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

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

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

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

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

Dinner Tonight: Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce

Serious Eats Nick Kindelsperger 3 comments

I've had incredible success with every recipe I've tried from Takashi's Noodles, written by the celebrated Chicago chef Takashi Yagihashi. His instructions for soba, ramen, and udon have all been authentic, utterly delicious, and relatively easy to prepare at home. But the same level of authenticity disappears in the back of the book, when he starts dishing out wacky recipes for Italian pasta that are blessedly free of tradition. More

Scooped: Really Buttery Pecan Ice Cream

Serious Eats Max Falkowitz 15 comments

For most of my life, I never got the point of butter pecan ice cream. It always seemed like less than the sum of its parts: wan pecans poking out of bland vanilla ice cream? No thanks. When I started making ice cream, recipes for butter pecan didn't give me much hope. Three tablespoons of butter per quart? One? I had my doubts that the results would be all that satisfying. More

Creamy Tofu Sauce

Serious Eats Chichi Wang Post a comment

Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh... More

Eat for Eight Bucks: Rice Bowl with Miso-Marinated Flank Steak

Serious Eats Phoebe Lapine and Cara Eisenpress 3 comments

There are two tricks to incorporating red meat into a budget meal. One, buy cheaper meat. The very cheapest meats tend to need a long, slow braise, but skirt and flank steak are good options for grilling or searing. Two, stretch that meat further. This idea is enabled by bowls full of carbs—best of all, a big bowl of pantry-staple white rice. More

Grilling: Chinese Eggplant with Sweet Ginger-Miso Paste

Serious Eats Joshua Bousel 3 comments

A sweet ginger-miso sauce settled into all the canyons created by scoring a criss-cross pattern into Chinese eggplants and grilling them until very tender. The eggplant and paste melded into one creamy concoction that had a nice balance between a mild miso flavor, sweetness, and a little bite from the ginger. More

Tofu Cheese

Serious Eats Chichi Wang 1 comment

Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh.... More

Seriously Asian: Natto

Serious Eats Chichi Wang 39 comments

For some eaters, natto belongs in the nasty bits category of vegetarian fare. Both beloved and reviled, the fermented soybeans are a staple in traditional Japanese cuisine. To make natto, soybeans are cooked for many hours, then inoculated with bacteria and left to ferment in a temperature-controlled fermentation room. But the smell of natto—like a cross between ammonia and rank Camembert cheese—can be off-putting to those without a love for funky tastes and smells. More

Seriously Asian: The Magic of Miso Marination

Serious Eats Chichi Wang 7 comments

"I don't like to play favorites because all of my miso tubs fill specific needs, but I'm a sucker for the Saikyo miso." Though we live in modern times, some of our best foods are echoes of bygone days, when... More

Dinner Tonight: Miso Soup with Grilled Eggplant and Mushrooms

Serious Eats Nick Kindelsperger 5 comments

A few weeks ago I finally figured out the secret to good miso soup. You can buy miso paste and all the tofu you can stomach, but to get it right you need dashi. I was so amazed by what... More

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