as I know. I bought the mild white one to start with but need ideas what to do with it. I tried this recipe, Chicken Meatballs with Ginger and Miso which were delicious. What is your favorite recipes using miso?http://www.epicurious.com/recipes/food/views/chicken-meatballs-with-ginger-and-miso
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So I bought a tub of miso because I have never used it or had it as far
- Thread starter orchid
- Start date
Nobu black cod!! After having this at Nobu in NYC I had to fix it!
The hard part is to find black cod but it is a delicious prep for any steak style fish.
http://www.epicurious.com/recipes/food/views/black-cod-with-miso-105872?a=b
The hard part is to find black cod but it is a delicious prep for any steak style fish.
http://www.epicurious.com/recipes/food/views/black-cod-with-miso-105872?a=b
Jappanese carrot ginger salad dressing!! SO good
The notes are from the original author. It is a delicious dressing!! And our family agrees it is better than what we have had in restos.
About This Recipe
"Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular)."
Ingredients
2 tablespoons peanut oil or 2 tablespoons grapeseed oil or 2 tablespoons corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
salt and pepper, to taste
Directions
Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
Taste and add salt and pepper to taste.
Serve immediately or cover tightly and refrigerate for up to several days.
The notes are from the original author. It is a delicious dressing!! And our family agrees it is better than what we have had in restos.
About This Recipe
"Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular)."
Ingredients
2 tablespoons peanut oil or 2 tablespoons grapeseed oil or 2 tablespoons corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
salt and pepper, to taste
Directions
Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
Taste and add salt and pepper to taste.
Serve immediately or cover tightly and refrigerate for up to several days.
We really liked this Grilled Chicken with Soba Noodles and Miso Vinaigrette
http://www.myrecipes.com/recipe/grilled-chicken-soba-noodles
http://www.myrecipes.com/recipe/grilled-chicken-soba-noodles
This Baby Bok Choy with Warm Miso Ginger Dressing was verry good.
http://www.finecooking.com/recipes/baby-bok-choy-warm-miso-ginger-dressing.aspx
http://www.finecooking.com/recipes/baby-bok-choy-warm-miso-ginger-dressing.aspx
And Miso Glazed Sea Bass was another winner.
http://www.epicurious.com/recipes/food/views/miso-glazed-sea-bass-102851
http://www.epicurious.com/recipes/food/views/miso-glazed-sea-bass-102851