small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook
s just crisp.
Put miso (starting with the lesser amount
remove soup from heat. Place miso into a small, shallow bowl
Mix the miso and maple syrup together very
br>If you have the miso glaze in advance, reheat it
small bowl, combine the miso and mirin to make a
To make the miso dressing, combine rice wine vinegar, miso paste, mirin and soy sauce. Combine salmon and 2 tbsp miso dressing. Reserve remainder.
Working with 1 sheet at a time, dip rice paper in hot water until slightly softened. Lay out on a clean tea towel. Add salmon, mint, mixed greens, avocado and bean sprouts. Tuck in ends of rice paper and roll up firmly. Repeat with remaining ingredients. Wrap rolls in a damp tea towel until ready to serve.
Serve on a platter with reserved miso dressing.
ny fishy flavors).
Combine miso and mirin in a small
tablespoons of mellow white miso paste. (organic) Slowly mash the
ix the red miso (dark red aka miso or hatcho miso is recommended
f cheesecloth. Mix 1 cup miso, 1/4 cup sake, and
In a small bowl, mix sake, miso, rice vinegar and sugar to make miso dip.
Serve sliced cucumber with miso dip.
Place eggplant slices in colander, sprinkle with salt; set aside for 30 mins.
Preheat the broiler to high. Rinse eggplant; drain on paper towels. Brush with oil and broil, turning, until soft.
Line a baking sheet with parchment. Combine miso, sugar, sake, mirin, and egg yolk in small bowl. Place eggplant, in a single layer, on baking sheet. Spread with miso mixture; sprinkle with spice mix. Broil until miso starts to bubble. Serve sprinkled with sesame seeds and spring onion.
Preheat Broiler.
Blend miso, vinegar, sugar, soy sauce and cayenne pepper in food processor.
With machine running, gradually pour in oil and blend until smooth.
Place cod in a large bowl and pour half of miso mixture over fish, toss to coat and transfer to a rimmed baking sheet.
Broil cod about 8 inches from heat until beginning to brown, about 3 minutes, reduce heat to 450 degrees and finish baking, about 5 minutes more.
When fish is opaque, remove from oven and serve drizzled with remaining half of miso mixture.
reen onions, rice vinegar, red miso, minced ginger, and soy sauce
eanwhile, to make the satay miso sauce, heat the oil in
nch slices.
For the miso broth:
Poach the bacon
owl, stir together the mayonnaise, miso, and a squeeze of lime
small bowl, combine the miso paste, sugar and awamori then
ery low heat.
The miso is the tricky part, you