TheNoodleIncident
Senior Cook
I'm new to Miso - wanted to make some Miso glazed fish the other day, but went with Chicken instead because none of the fish was one sale (came out pretty good)
but now im left with nearly an entire thing of Miso - anyone got any different or creative ways I can use this stuff? I think it would be simple enough to add it to some asian style sauces to add some depth, but I dont want to use it just to get rid of it either
ideas?
but now im left with nearly an entire thing of Miso - anyone got any different or creative ways I can use this stuff? I think it would be simple enough to add it to some asian style sauces to add some depth, but I dont want to use it just to get rid of it either
ideas?