Miso
Miso-Glazed Tuna Kebabs
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick. Shiro miso—aided and abetted by mirin and lush mayonnaise—asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.
By Melissa Roberts
Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula
By Rozanne Gold
Miso Soup with Sweet Potato Dumplings
This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.
By Shawn McClain
Roasted Japanese Sweet Potatoes with Scallion Butter
If you've never had pale-fleshed Japanese sweet potatoes before, you'll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.
By Lillian Chou
Miso-Glazed Sea Bass with Asparagus
Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.
Grilled Short Ribs with Miso
Look for flanken-style ribs — cut thinly and across the bones, rather than between the bones. You'll find them at Korean markets, or ask a butcher to cut them for you.
By Jennifer Rubell
Miso Chicken
Executive chef Shawn Edelman of Ruby Foo's in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.
By Shawn Edelman
Ginger-Miso Striped Bass in Shiitake Mushroom Broth
For a more substantial meal, add cooked udon noodles to the broth.
Japanese Cucumber Salad with Miso Dressing
Imrov: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.
Mushroom-Miso-Mustard Gravy
Editor's note: The recipe and introductory text below are excerpted from Passionate Vegetarian by Crescent Dragonwagon.
This recipe originally accompanied Basic Oven-Baked Marinated Tempeh and Lentil Croquettes.
White wine, Dijon, miso, good vegetable stock — the flavors in this are incredibly good and fly in the face of anyone who thinks that something vegetarian and low-fat cannot be intensely delicious. Instead of the fat-intense roux technique that is typical of gravy making, the thickeners are buzzed in the food processor with some of the liquid. Countless entrees and entree plates would be sparked by this sauce — basic baked tempeh or tofu, for instance, with a grain side dish and some steamed broccoli.
By Crescent Dragonwagon
Bass Satay with Asparagus
A healthier fish stick (the secret is in the skewer!)
Feeling Zen at Tao, the trendy Asian eatery in New York City, is a major challenge — even with the center-stage 16-foot Buddha. The movie theater turned hot spot packs in hundreds of diners each night (and it's a favorite of P. Diddy and the New York Giants). But executive chef Sam Hazen's miso-marinated sea bass satay may be as close to inner peace as you can get while you're sitting at a dinner table. And let us enlighten you: This delectable lowfat dish is packed with protein, vitamin A and folate.
Feeling Zen at Tao, the trendy Asian eatery in New York City, is a major challenge — even with the center-stage 16-foot Buddha. The movie theater turned hot spot packs in hundreds of diners each night (and it's a favorite of P. Diddy and the New York Giants). But executive chef Sam Hazen's miso-marinated sea bass satay may be as close to inner peace as you can get while you're sitting at a dinner table. And let us enlighten you: This delectable lowfat dish is packed with protein, vitamin A and folate.
Scallop Sauté with Miso Sauce
Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara.
Hotate no Sauté Miso Sauce
These scallops make a good starter or they can be served as part of larger Japanese-style meal. I think that the combination of Japanese flavors, such as miso, and the western flavor of Parmesan cheese makes for a delicious and exciting dish.
By Harumi Kurihara
Miso-Marinated Cod with Fava Beans
By Susan Feniger and Mary Sue Milliken
Rosemary Citrus Miso-Rubbed Turkey
We are happy to announce that Bev Jones has won our November "Cook the Cover" contest with her delicious variation on our Miso-Rubbed Turkey with Turkey Gravy.
Bev Jones explains her variation:
This will be the juiciest and most flavorful turkey ever! I wanted to give my larger 19-lb turkey a little extra zip by adding rosemary and other herbs to the miso butter. I used all of the butter under the skin, since my turkey was bigger and no basting is required. After rubbing the butter under the skin, I placed red bell pepper rings with a lemon slice in the center of each under the skin for extra flavor and a nice presentation. I also cook all of my turkeys in those clear oven roasting bags you find in the grocery store. I have never been disappointed — no basting, juicy, flavorful, nicely browned, and it cuts the cooking time way down! You don't need as much turkey stock because there is so much juice from the turkey. I like cornstarch for thickening because I like a more clear-looking gravy. This turkey turned out to be spectacular and a real hit with all the family.
This will be the juiciest and most flavorful turkey ever! I wanted to give my larger 19-lb turkey a little extra zip by adding rosemary and other herbs to the miso butter. I used all of the butter under the skin, since my turkey was bigger and no basting is required. After rubbing the butter under the skin, I placed red bell pepper rings with a lemon slice in the center of each under the skin for extra flavor and a nice presentation. I also cook all of my turkeys in those clear oven roasting bags you find in the grocery store. I have never been disappointed — no basting, juicy, flavorful, nicely browned, and it cuts the cooking time way down! You don't need as much turkey stock because there is so much juice from the turkey. I like cornstarch for thickening because I like a more clear-looking gravy. This turkey turned out to be spectacular and a real hit with all the family.
By Bev Jones
Miso-Glazed Black Cod on Sunflower Sprouts
Miso, a salty, earthy Japanese bean paste, is rich in vitamin B and protein. White miso, also known as shiro miso, has a more delicate flavor than darker miso pastes. Mirin is a sweet golden wine made from glutinous rice; it is essential to Japanese cooking. Both ingredients can be found in the Asian foods section of some supermarkets, at some natural foods stores, and at Japanese markets.
Miso Stew
Packed with sea vegetables such as arame and kombu (both loaded with beneficial minerals), this recipe from Alexandra Jamieson, vegan chef and girlfriend of Super Size Me's Morgan Spurlock, is as good for you as it gets. Adding the miso after the stew is cooked ensures the preservation of its healthful microorganisms.
By Alexandra Jamieson