What to do with all this Miso?
Over the holidays, I finally succumbed to my fiances request to make miso glazed black cod. What I didn't expect, is that I'd have so much miso left that I would try to find a way to incorporate it into anything else I could come up with. I've already mixed it with some tahini for a great cold noodles sauce, I've made lots of soups, mixed it with roasted garlic and rubbed it on a pork tenderloin, even tried mixing it with some caramel to top off my ice cream, thanks to David Chang for that idea.
Do any of you have any suggestions on what else I can make, or how long it will last in my fridge?
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14 Comments:
Carrot-miso-ginger salad dressing-- similar to what you get at a Japanese resto free with your sushi meal:
http://www.marthastewart.com/recipe/carrot-miso-and-ginger-salad-dressing
rrakes at 12:11PM on 01/06/09
It's also great on salmon. As an FYI, miso lasts for a really long time in the fridge, as long as its closed up nice and tight. A good six months or so, at least, so you can relax a little bit in trying to use it all up. Unless you want to use it in everything due to its total deliciousness.
chisai at 12:17PM on 01/06/09
Miso will last indefinitely in your fridge. I always make sure I have at least 2 1 kg bags so that I, god forbid, don't run out:-).
I make: soups, dressings, glazes, marinades, sauces (once I even made a chocolate-miso sauce for scallops:-)) and miso butter (mix a bit of miso with butter, minced garlic, minced dill and or chives - and you've got a scrumptious spread for freshly baked bread or nice compound butter that you can slice and put of a steak when serving it).
brooke29 at 12:19PM on 01/06/09
It's great to add to marinades for grilled items. Miso glazed eggplant is a classic.
Amandarama at 12:32PM on 01/06/09
I've used the same tub of miso for 2 years now. They last a long time.
I use miso for:
- soup (daikon, konbu, tofu, baby spinach, fu, Japanese mountain veggies)
- soup base for ramen and udon
- over various grilled fish like salmon, as you have done
- dressing (there are eleventybillion recipes out on the interwebs)
- w/ spinach or almost any greens -- flash fry chopped fresh spinach with a little sesame oil and ginger, drizzle with any configuration of miso dressing recipes, top with slivered toasted almonds.
- marinade blended w/ peanut [butter] for grilled beef
While I haven't tried it, it can be used to pickle some vegetables also. With people making bacon and garlic desserts, there's a miso dessert out there...
Cassaendra at 12:32PM on 01/06/09
I mix it in to my pasta dough with extremely finely ground red and white pepper to make miso flavored pasta, which is insanely good with sauteed mushrooms and leeks, or stuffed with wilted greens to make ravioli. I made foie gras filled miso ravioli once, served in a mushroom broth that was mind blowing.
If you are tired of all the typical uses for miso (marinades, dressings, soups, etc.) check these guys out, they are a wealth of inspiration.
simon at 1:05PM on 01/06/09
When you pan-sear steaks or chicken breasts, use a little of the miso dissolved in the wine you de-glaze the pan with. This is particularly phenomenal with beef and red wine.
lemons at 1:46PM on 01/06/09
Thanks everybody, lots of great ideas. I have a feeling I'll be grilling some steaks and finishing them up with some miso butter in the very near future!
mediocrepop at 2:17PM on 01/06/09
A glaze for a salmon filet? Mmmm...
hungrychristel at 6:06PM on 01/06/09
my sister always adds a spoon of miso to stirfrys. it is yummy in there.
blizcheetah at 1:03AM on 01/07/09
my boyfriend and I have miso soup for breakfast every morning. It is just the perfect thing. boil some water, throw in some anchovies, take them out after a few minutes, and add some miso, a few little tofu cubes and green onions. so amazing.
delilah at 4:28AM on 01/07/09
I have a red miso that I bought months ago. One of the reasons I haven't been using it (other than forgetting it's there) is that it's saltier than other misos that I bought previously. Any advice on that? Should I just toss it and buy a less salty one?
CanadianFoodieGirl at 12:59PM on 01/07/09
Red miso is stronger than white miso, so I tend to buy white. I also only buy white miso made by Marukome so I'm not sure what the variance in saltiness is with other brands.
Since you're not using it, I'd throw it out and get a tub with less sodium on the label if you're using it as a glaze. Of course, if you're using it for miso soup, adding more water won't hurt the soup.
I usually have a bowl of rice with my miso soup, along with a few pickled veggies, so the saltiness is not as bothersome for me.
Cassaendra at 2:07PM on 01/09/09
@Cassaendra: Thanks. I'll try white miso. Regarding the label, the labels are rarely in English, especially since I buy it at an Asian market that has lower prices than the health food stores, which is the other type of store that sells miso. It hasn't quite gone mainstream yet.
CanadianFoodieGirl at 2:51PM on 01/09/09