Data laws have now changed effective from 25 May 2018. We have updated our Privacy Policy to reflect these changes and be clear on how we use your data. Find out more with our Privacy Policy and Terms & Conditions.
Marvellous Miso

Marvellous Miso

  • Recipe parson20160119 26781 hqf99x Serves 1-4
Rated by 29 people
Star recipeStar recipeStar recipeStar recipe halfStar00
Click to rate this recipe:

Learn to master one of Japanese cuisine's most essential ingredients with these easy miso recipes. Long lasting and full of flavour, miso is ideal for keeping in the fridge and using to add an umami kick to all kinds of dishes, from savoury dishes to pickles to desserts. So next time you want to add a bit of exciting ‘oomph’ to dinner, why not use miso?

Ingredients

Please refer to individual recipes

How To Prepare

  1. Miso Pizza
    instant pizza base
    chicken fillets
    1/2 onion
    200g melty cheese
    1 tsp red miso paste
    2 tbsp mayonnaise
    1 tbsp roasted sesame seeds
    1 tsp soy sauce

    1. Boil the chicken breasts, then tear into strips by hand. Slice up the onion and put both to one side.
    2. In a bowl mix the red miso paste, mayonnaise, sesame and soy sauce.
    3. Spread the miso sauce on the base, add the chicken onion and cheese then cook at 230C in the oven for about 5-10 minutes.

  2. Miso Dip
    1.5 tbsp white miso
    1 tsp cooking sake
    1.5 tbsp sugar
    1.5 tbsp white sesame seeds - ground
    ginger paste
    30g sour cream
    crunchy vegetables for dipping

    1. Mix together the white miso, cooking sake and sugar in a heatproof bowl or pan.
    2. Cover and microwave for 30 seconds. If you don’t have a microwave heat gently on a stovetop while stirring until the sugar dissolves, but be careful the miso doesn’t burn.
    3. Add the ground white sesame seeds and ginger paste, then mix well. Stir in the sour cream and enjoy.

  3. Miso Curry
    1 onion
    1 aubergine
    1 pepper
    1/2 stick celery
    1 tomato
    5 pieces okra
    vegetable oil
    1 clove sliced garlic
    4 blocks curry roux
    3 tbsp reduced salt miso paste

    1. Salt the okra and slice all the other vegetables into bite sized pieces. Wash off the okra and slice in half.
    2. Warm some vegetable oil in a frying pan, then quickly stir fry all of the vegetables apart from the onion.
    3. Heat some vegetable oil in a heavy pan, add the garlic and cook until fragrant. Add the onion and stir fry, adding enough water for 4 blocks of curry roux according to the instructions, then bring to a low simmer.
    4. Add the roux and low salt miso and let them dissolve. Add the vegetables and simmer until they have absorbed the flavour.

  4. Garlic Miso Hot Pot
    1/3 chinese cabbage
    200g sliced pork belly
    3 cloves garlic
    3.5 tbsp miso paste
    1/3 cup cooking sake
    ichimi togarashi chilli pepper flakes

    1. Slice your cabbage into bite-sized pieces and cut the pork slices in half.
    2. Roast your garlic with the skins on in the oven or under a grill for 7 minutes. Peel the garlic and combine in a bowl with the miso paste and cooking sake.
    3. In your hot pot pan add 2 tbsp of water. Add the cabbage stems and pork, making sure they’re evenly spread out. Pour on the miso sauce, add half the cabbage leaves, cover and cook on a high heat for 2 minutes.
    4. Reduced to a medium heat and cook for 25 minutes. Add the remaining cabbage and simmer for 5 minutes.
    5. When the final cabbage is cooked through, stir and serve with a sprinkle of ichimi togarashi chilli flakes.

  5. Miso Ice Cream
    200ml cream
    50ml milk
    3 egg yolks
    50g sugar
    30g white miso

    1. Mix all the ingredients together.
    2. Portion into freezer bags or other containers and leave to set overnight in the freezer.

  6. Miso Pickles
    100g miso paste
    2 tbsp cooking sake
    fresh vegetables like carrot, cucumber or celery

    1. Mix together the miso paste and cooking sake in a large bowl.
    2. Cut you veggies into bite sized spears or sticks.
    3. Cover your vegetables in the miso, then wrap the bowl securely in cling film. Leave in the fridge to mature for at least half an hour, but preferrably overnight.
    4. Wipe off the miso and enjoy.

Ingredients20160119 26781 1qjvetq

BUY INGREDIENTS

ADD ALL