"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 04-09-2006, 05:20 PM   #1
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
What other dishes can I make with my leftover Miso?

i have some miso i cooked into a soup. what other dishes is miso for?
thanks!

__________________

__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-09-2006, 05:27 PM   #2
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Recipe courtesy of Roy Yamaguchi. If you cannot find butterfish, substitute black cod. This also goes well with pork tenderloin or chops, but you would want to bake those in the oven as opposed to sauteeing them because of the cooking time.

Misoyaki Butterfish

Ingredients:

1 cup Sake

1 cup Mirin
1/2 lb Sugar
1/2 lb Miso


Method:

Combine marinade ingredients in small saucepan and simmer until it becomes a dark, caramel color. After marinade has cooled, submerse fish completely and refrigerate for 24 hours. Take the marinated fish and place it into a sauté pan on medium heat with a small amount of oil. Cook for 3-4 minutes on each side.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-09-2006, 05:31 PM   #3
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
You can use this as a salad dressing, or as a sauce with seafood, chicken, or pork.

Sesame-Miso Vinaigrette

Yield: Approx. 2 cups

Ingredients:

1/3 c. White Miso Paste
1/3 c. Rice Wine Vinegar
1 Tbsp. Yuzu or Lemon Juice
1 Tbsp. Dark Soy Sauce
1 Tbsp. Ginger, minced
1/4 c. White Granulated Sugar
2 tsp. Sesame Oil
1 1/2 Tbsp. Smooth Peanut Butter
2 tsp. White Sesame seeds, lightly toasted
2 tsp. Black Sesame seeds, lightly toasted
3/4 c. Canola Oil
Kosher Salt to taste

Method:

Meanwhile, in a food processor or blender, combine first eight ingredients in the vinaigrette. Slowly add in the canola oil until the dressing is emulsified. Season to taste with the kosher salt. Stir in the sesame seeds and reserve. This can be stored in an airtight container in the fridge for at least 1 week.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-09-2006, 05:33 PM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Miso-Ginger-Lime Butter Sauce

Yield: Approx. 1 1/2 cups

Ingredients:

3 Shallots, minced
2 Tbsp. Ginger, finely chopped
3/4 c. Dry White Wine
2-3 Tbsp. Fresh Lime Juice
2 Tbsp. Soy Sauce
3 Tbsp. White Miso Paste
1 c. Heavy Cream
1 c. Unsalted butter, chilled and cut into 1" cubes
Kosher Salt to taste

Method:

In a medium saucepan, combine the shallots, ginger, lime juice, and white wine. Bring to a boil, then simmer and reduce until au sec, or approximately 2 Tbsp. of liquid remains. Add the cream and gently reduce by half. Whisk in the miso and soy sauce and transfer to a blender. Blend the sauce (use the lowest setting) while slowly adding the butter, a few cubes at a time until it is all incorporated. Season to taste with salt and keep warm.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-09-2006, 05:37 PM   #5
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Spicy Miso-Peanut-Lime Vinaigrette

Yield: Approx 3 cups

Ingredients:

1/2 c. Unsalted, preferrably organic, creamy Peanut Butter
1/2 c. Miso Paste
Juice of 2 limes + the zest
1/4 c. Rice Wine Vinegar
1/2 c. Mirin or Simple Syrup
2 Thai or Serrano Chilis, seeds removed
1 Tbsp. Fresh Ginger, minced
2 tsp. Fresh Garlic, chopped
2 Tbsp. Dark Soy Sauce
3-4 Tbsp. Cold Water
2 tsp. Fish Sauce
1/2 c. Chinese Peanut Oil
2 Tbsp. Fresh Mint, chopped
1 Tbsp. Fresh Cilantro, chopped
1/4 c. Unsalted Roasted Peanuts, chopped
Kosher Salt to taste

Method:

In a blender or food processor, combine the first eleven ingredients and pulse until incorporated. Slowly drizzle in the peanut oil, and blend until emulsified. Add the mint and cilantro, and pulse for a few seconds until the herbs are incorporated. Season to taste with salt, and stir in the roasted peanuts. Thin with more cold water if needed. Refrigerate until service
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 04-10-2006, 12:49 PM   #6
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
If you like Miso (I LOVE it - all the different types), do yourself a favor & pick yourself up a nice Japanese cookbook or two. You'll find enough great recipes using Miso to keep you busy for months & months & months - lol!!
__________________
BreezyCooking is offline   Reply With Quote
Old 04-10-2006, 08:20 PM   #7
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
thanks, ironchef! breezy, i just finished nobu. thanks.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-11-2006, 03:16 PM   #8
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Oh, & by the way, in a sealed container, miso lasts nearly FOREVER in the refrigerator.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.