Come usare il Miso in cucina

Come usare il Miso in cucina

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Ecco delle ricette per imparare a utilizzare un ingrediente essenziale della cucina giapponese, il miso. Il miso si conserva a lungo ed è quindi perfetto da avere sempre nel frigorifero per dare sapore a tantissimi tipi di piatti, da quelli salati, ai sottaceti, e persino ai dolci. Quindi perché non provare ad aggiungere un po' di miso ai vostri piatti per dare alla vostra cena una carica in più?


Please refer to individual recipes


  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.