There’s much more to Japanese miso paste than your classic miso soup or hearty miso ramen. Use this salty-sweet soybean paste in a variety of savoury dishes, and even desserts. If you’re new to cooking with miso, start with the milder white miso, or shiro miso, paste.
Recreate Nobu Matsuhisa’s famed miso cod at home by making an easy marinade. Simply bring 3 tbs each of sake and mirin to the boil, whisk in 4 tbs miso paste, then whisk in 3 tbs sugar until dissolved. Allow to cool completely, then coat four firm white fish fillets in the miso marinade. Leave to marinate in the fridge for a couple of hours, or up to 2 days, the pan-fry or bake until golden and cooked through.
To make sticky, sweet roasted root vegetables, mix together 2 tbs each of miso paste, mirin, honey, rice vinegar and olive oil, plus a splash of soy sauce and a dash of sesame oil. Toss peeled and cubed root vegetables, such as pumpkin, potatoes, sweet potato and carrot in the marinade. Spread on a lined baking tray, then bake for 35-40 minutes until golden and tender. Perfect with roast beef or grilled salmon.
Make a miso dressing for a hearty grain salad by mixing miso paste, rice vinegar, sesame oil, lemon juice and a splash of soy. Lighten with olive oil if desired.
Combine Japanese mayonnaise with a teaspoon or two of miso paste for an umami-rich dipping sauce that’s perfect for fried seafood, burgers and grilled fish.
Yes, miso is amazing in desserts too! Showcase the soybean paste’s sweet, earthy notes by adding it to creamy desserts, such as crème brulee or ice cream. When used judiciously (just a tablespoon or two), it adds a surprising salty element that’s similar to salted caramel. Delicious!
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