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 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