Thursday, February 24, 2011

Miso Hungry...

February 24 2011,

For the pass week, I have been experimenting with using Miso as the main ingredient for cooking.

I have made the following:
miso soup
miso glazed salmon
miso braised pork

The miso soup was very easy to make, it goes well with the miso glazed salmon.

The miso glazed salmon was good too. I made a few changes to the recipe. I only poured in half off the miso mixture during the first five minutes of broiling. After the first five minutes, I then poured the rest of the mixture in. Believe it or not, 10 minutes of broiling was enough cooking for the salmon. A few reviewers on the website said that it was on the salty side, so if this is your first run at it, use 1 Tablespoon of soy sauce. Trust me, this recipe is a keeper.

The miso braised pork is also a keeper. I did not have a Dutch oven, and I was too lazy to take out the slow cooker. So I just made it in a standard pot, one of those pots that you use for boiling pasta. I cooked it on very low for 5 hours on the stove. This recipe calls for 5 pounds of pork butt or shoulder roast, and I used 5 pounds of pork southern style ribs, and it was yummy. The next time I make this, I will be storing the broth and the meat in two different containers, so that the broth / juice does not seep into the meat while it is in the fridge. And when you heat up the leftovers, combine the meat and the broth / juice and you'll still get a soupy result. This recipe is also good if you want to feed a lot of people with minimal work.

Quilt & Bitch


omgwtf said...

I've had the miso-glazed black cod at restaurants when it was all the rage and it was delicious back then. Very cool how one main ingredient in a simple sauce can make such a nice dish.

Quilt+Bitch said...

If you're eating by yourself, the miso glazed salmon is a must to try. Just half the recipe. You'll be surprise how quick, easy and yummy it is. Let me know if you do try it. Would love your expert opinion of it.

p00lriah. said...

whoa, new header. like, totally. whoa.

oh, i like putting a big pinch of dried bonito flakes into my miso soup after it cooks. yum.

Quilt+Bitch said...

You like the new header? It's a picture of the amaryllis right before it bloomed. I meant to change the header a month ago, but completely forgot about it.

That reminds me... the next time I go to a Japanese supermarket, I better look for those dried bonito flakes. I like them on agadeshi tofu too. They remind me of little worms squirming.