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.
'miso' on Serious Eats
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.
Sweet and savory glazed black cod prepared with only a few minutes of work and cooked under the broiler or in a toaster oven.
Grilled corn with a rich and spicy Korean chili sauce.
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.
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.
A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.
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.
[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...
This easy salmon recipe is adapted from Bobby Flay.
Salmon and miso perfectly compliment each other in this salty-sweet glaze
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.
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.
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.
Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh...
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.
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.
Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh....
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.
"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...