A Delicious Vegetarian Side Dish This miso-glazed eggplant is tender, caramelized, and full of rich umami flavor. Perfect as a side dish or even a light main for plant-based meals.
Add all the glazing ingredients to a small bowl (miso, mirin, olive oil) and whisk to combine. Cut the eggplant in half lengthwise and score the inside flesh of each half with a knife in a crisscross pattern.
Get a pan going over high heat and add your oil to coat the bottom of the pan. Place your eggplant in the pan with the outer skin side facing down. Cook for a few minutes until the skin begins to brown.
Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (3-4 minutes).
Preheat the oven to 230℃/446°F. Line the baking tray with aluminum foil and place the eggplant skin side facing down. Spread the sauce mixed in step 1 evenly on the surface of the eggplant.
Finish by sprinkling with sesame seeds and chopped green onions.
Product used in this recipe
Shinshu Aka Miso 400 g
This is a textured full-bodied Red miso with a mellow, well-balanced flavor. Good for miso soup and dressings.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
This easy miso glazed chicken thigh recipe makes for a mouthwatering weeknight meal that you can meal prep ahead of time. The flavorful miso marinade packs a ton of umami and creates a beautiful glaze on the juicy chicken thighs as it caramelizes.This recipe is created by Marc Matsumoto (No Recipes®)
This easy miso glazed chicken thigh recipe makes for a mouthwatering weeknight meal that you can meal prep ahead of time. The flavorful miso sauce not only packs a ton of umami flavor but also creates a beautiful glaze on the juicy chicken thighs as it caramelizes. Whether you’re cooking for guests or planning quick dinners, this versatile dish has got you covered.
Why This Recipe Works
Marinating the chicken thighs in miso, seasons them through while making this a great prep-ahead recipe.
Ginger contains an enzyme that tenderizes the thigh meat, rendering it juicy and delicious.
Scraping the marinade off before roasting it keeps it from burning, and by reserving a small amount of marinade, you can glaze it at the end to give it a nice thick coating of miso sauce.
Ingredients
Mirin – Mirin is a sweet rice wine that adds umami while balancing out the salty flavor of the miso paste.
Sake – This is another Japanese rice wine that adds umami while tenderizing the chicken. Please do not substitute rice vinegar, as it will make your chicken too sour.
Honey – Sweet honey helps caramelize the miso glaze, giving the chicken a beautiful golden-brown color. Maple syrup or brown sugar can be used for a different flavor profile.
Organic Miso Red – The longer aging period used to make red miso gives it a rich, savory flavor that’s more earthy and nutty than white miso paste. If you can’t find it, other types of miso, such as yellow miso paste or white miso, will work for a milder flavor.
Ginger – Fresh ginger contains enzymes that help tenderize the chicken thighs while adding a wonderful fresh zing. You can also grate in a few cloves garlic for additional depth of flavor.
Chicken Thighs – Boneless, skin-on thighs are ideal for this miso-glazed chicken recipe. They remain juicy and tender while developing crispy skin. Other types of chicken, such as bone in drumsticks, skinless chicken thighs, or skinless chicken breasts, will work, but you may need to adjust the cooking time to account for different thicknesses of the meat.
Garnish – You can optionally garnish these miso glazed chicken thighs with green onions, toasted sesame seeds, or chili flakes for a pop of color and extra flavor.
How to Make Miso Chicken Thighs
To prepare the miso marinade, combine the mirin, sake, and honey in a pot and bring the mixture to a boil. This step serves two purposes: it reduces the liquid, concentrates the flavors, and allows the alcohol to evaporate, leaving behind the essence of these ingredients.
Next, incorporate the red miso and grated ginger into the reduced liquid. Continue cooking the miso sauce until it becomes thick and glossy. Turn off the heat and let the mixture cool.
Once the marinade has cooled completely, layer the chicken thighs with the miso marinade in an airtight container, ensuring each piece is well-coated. Ideally, you’ll want to do this at least 3 hours in advance to give the flavors to penetrate deeper into the meat.
When you’re ready to cook, preheat your oven and prepare a baking sheet by lining it with parchment paper or foil and placing a rack on top. This setup allows hot air to circulate around the chicken pieces, promoting even cooking and helping to crisp up the skin. Before roasting, it’s important to remove excess marinade from the chicken with paper towels.
This prevents burning and allows the skin to crisp up properly. Place the chicken thighs skin side up on the baking tray and roast in a 400°F (205°C) oven for 15 minutes. Then, brush the leftover miso glaze onto the chicken skin. Return the miso chicken to the oven and continue roasting until the glaze is shiny and caramelized (another couple of minutes).
Serving Suggestions
Chop the miso chicken thighs into bite-sized pieces and turn it into a complete meal, serving it over a bowl of steamed rice along with some colorful vegetables such as broccoli, butternut squash, or snap peas. If you’re avoiding carbs, you can also serve this miso chicken recipe on a green salad with Miso Vinaigrette, or cauliflower rice. To turn up the heat, try adding some chili paste to the marinade before you baste the chicken.
Add 1/4 cup mirin, 1/4 cup sake, and 2 tablespoons honey to a pot and bring the mixture to a boil. Continue boiling until the mixture is reduced by about 30% and it no longer smells like alcohol.
Add 1/2 cup ORGANIC MISO RED and 10 grams ginger and stir to dissolve the miso. Continue cooking until the miso marinade is thick and shiny. Turn off the heat and let this cool completely.
Set aside 2 tablespoons of the miso marinade for use later. Add a layer of miso sauce to the bottom of a container that’s just large enough to hold the chicken.
Add 700 grams skin-on boneless chicken thighs and spread more marinade between the chicken pieces. Let this marinate in the fridge for at least 3 hours or up to 3 days.
To roast the miso chicken, preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or aluminum foil and place a cooling rack on the sheet pan.
Scrape the miso mixture off the chicken thighs and then use paper towels to remove as much of the excess marinade as possible. Place the pieces on the prepared baking sheet with the skin side up.
Bake the marinated chicken thighs for 15 minutes.
Brush the tops of the chicken with the reserved miso sauce and return to the oven. Continue baking until the miso glaze is golden brown and shiny and the chicken has reached an internal temperature of 160°F. About another 5 minutes.
Slice and serve the juicy chicken thighs over a bowl of rice with a sprinkling of sesame seeds or green onions for a pop of extra flavor.
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Marc Matsumoto is a Tokyo-based culinary creator and cookbook author who’s passionate about the benefits and versatility of Japanese ingredients. Through his website Norecipes.com, he shares delicious ways to use Japanese ingredients such as miso to elevate everyday meals.
Ready in minutes, this spicy miso pasteis a versatile condiment that transforms veggie sticks, stir-fries, and ramen with its bold flavors and heat.This recipe is created by Marc Matsumoto (No Recipes®)
Savory, spicy, and mildly sweet, spicy miso is a versatile condiment that comes together in minutes from a handful of ingredients. Use it as a flavorful vegetable dip, a piquant seasoning for stir-fries, or level up your favorite ramen recipe with a spoonful of heat.
Why this Recipe Works
The browned garlic compliments the rich, nutty flavor of the miso, giving the spicy condiment tons of depth.
Mirin adds umami and a mild balancing sweetness, which balances out the saltiness of this condiment.
The heat level can be adjusted by the type of red pepper powder you use and the quantity you add.
Ingredients for Spicy Miso
ORGANIC RED MISO –Thanks to its longer fermentation time, red miso has deep umami and a rich earthy flavor. For a lighter taste, you can substitute white miso paste. Miso can be found at Asian grocery stores.
Powdered Red Chili– Powdered red chili peppers add heat to this chili sauce, and you can adjust the level of spiciness by the type and quantity of chili powder you add. For example, Korean gochugaru tends to be less spicy, while cayenne pepper will be much more spicy. You could also substitute chili flakes, chili oil, or a chili bean paste like doubanjiang.
Garlic– Grated garlic is browned in oil to create a nutty aromatic base for this spicy miso recipe. You could also add other aromatics here like grated fresh ginger, and chopped scallions (a.k.a. green onions).
Mirin– This sweet rice wine balances the saltiness of the miso and adds a subtle sweetness. You can use a 2:1 mixture of sake and sugar if you don’t have a mirin. Mirin can be found in Japanese grocery stores.
Vegetable Oil – A neutral oil that allows the flavors of the garlic and spicy miso to shine through works best. For a more nutty flavor, add a teaspoon of roasted sesame oil at the end.
How to Make Spicy Miso
Heat the vegetable oil and grated garlic in a small non-stick frying pan over medium heat and sauté until the garlic turns golden brown, about 2 minutes. This step is crucial because browning the garlic develops a complex, nutty flavor that enhances the overall depth of the spicy miso.
Next, add the red miso paste and powdered red chili to the pan. Stir these ingredients into the garlic and oil until the mixture is uniform in color.
Add the mirin to the miso mixture and stir until it forms a sticky paste. If the mixture starts to clump, add some water to loosen it again.
Store the spicy miso in a sealed container or jar in the refrigerator until you’re ready to use it. It will keep for at least one month.
How to Use Spicy Miso
Spicy Miso Ramen
Whether you spice up a package of instant ramen noodles or plan to make your spicy miso ramen broth from scratch, this spicy miso will elevate your favorite bowl of noodles with loads of umami. To make a bowl of ramen from scratch, justheat a pot of chicken or vegetable stock and add enough spicy miso to season the broth. Boil a serving of fresh ramen noodles in a pot of water according to the package directions. Prepare your favorite topping ingredients, such as sliced chashu pork, shiitake mushrooms, soft-boiled eggs, green onions, and corn. Serve the boiled noodles with the hot broth and toppings.
Dip or Condiment
The versatility of spicy miso paste makes it an excellent dip or condiment. Serve it alongside fresh vegetables, like cucumber sticks, carrot slices, and bell pepper strips, for a healthy and flavorful snack. It also pairs wonderfully with grilled meats, seafood, or tofu, adding a spicy and umami-rich layer to your dishes. Finally, you can add it to soups, stews, and sauces for a spicy kick and boatloads of umami.
Stir-fries
This spicy miso paste is an easy and delicious way to season any stir-fry. Start by stir-frying your choice of protein and vegetables in a hot pan with some oil. Loosen the spicy miso paste by mixing it with warm water or cooking wine to form a thick sauce and adding it to the pan, stir-frying until the ingredients are glazed in the spicy sauce.
Add2 tablespoons vegetable oil and 1 large clove garlic to a small non-stick frying pan and fry until the grated garlic is golden brown(about 2 minutes).
Add 1/2 cup ORGANIC MISO RED and 1 tablespoon powdered red chili and stir them into the garlic and oil until the mixture is uniform in color.
Add1/4 cup mirin and stir it into the miso until you have a sticky, spicymiso paste.
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Marc Matsumoto is a Tokyo-based culinary creator and cookbook author who’s passionate about the benefits and versatility of Japanese ingredients. Through his website Norecipes.com, he shares delicious ways to use Japanese ingredients such as miso to elevate everyday meals.
Transform your dinner routine with this glazed miso tofu recipe that elevates a few simple ingredients into a flavorful and nutritious weeknight meal.This recipe is created by Marc Matsumoto (No Recipes®)
Whether you’re a tofu lover or not, this miso tofu recipe transforms the humble plant-based protein into an easy weeknight meal that comes together in minutes. Inspired by a traditional Japanese dish called Tofu Dengaku, this modern take makes it easy to prepare in a home kitchen while ensuring your block of firm tofu reaches crave-worthy levels of flavor thanks to an umami-packed miso glaze. It’s a testament to how thoughtfully combined simple ingredients can create a comforting yet nutritious meal.
Why This Recipe Works
Draining the tofu on paper towels eliminates excess moisture, ensuring a crisp, browned crust.
Dusting the tofu with potato starch creates a nice crust that absorbs the glaze, helping it to stick.
Shallow frying the tofu allows you to get even browning, and then you can use paper towels to soak up the excess oil safely before adding the miso glaze.
Ingredients for Glazed Miso Tofu
Firm Tofu Block -It’s substantial enough for the tofu pieces to hold their shape through the cooking process, and they take on a meatier texture as the surface forms a golden brown crust. Extra-firm tofu will work for more protein, but it tends to be a bit more dense and dry. On the other hand, silken tofu has a higher water content, giving it a creamy texture that makes it harder to keep the slices from falling apart.
Aromatics -Dusting the tofu with dried aromatics like garlic powder or ginger is a great way to add more flavor to this protein. Grated fresh ginger or garlic cloves will work, but they can make the starch coating sticky and difficult to handle.
Potato Starch – This is the secret to creating the crispiest tofu, which the glaze will cling to. If you can’t find potato starch, other types of starch, such as cornstarch, will work.
Sake – Sake is a Japanese rice wine made by brewing rice with koji and yeast. The process creates amino acids which give food the taste of umami. In this recipe it acts a liquid to help dissolve the miso paste while adding a savory taste to the miso sauce. The alcohol burns off during the cooking process.
Miso – Red miso paste is the star ingredient for this glazed tofu. A longer aging period gives red miso a deeper and more robust flavor than white miso paste, contributing a nutty complexity that makes this dish stand out.
Sugar – Dark brown sugar adds an earthy molasses-like sweetness to the miso glaze while contrasting the savory miso. You can substitute granulated sugar, honey, maple syrup, or other sweeteners that are easy to dissolve.
Garnishes – Green onion adds a fresh, crisp bite to the dish while providing a beautiful visual contrast, but other chopped herbs like parsley, spring onions, or chives will work. Toasted sesame seeds are another nice garnish, adding a nutty flavor and slight crunch for another layer of texture and taste to this miso-glazed tofu.
How to Make Glazed Miso Tofu
Slice the block of tofu into 3/4-inch thick steaks and place them on a baking tray with several layers of paper towels to drain as much excess water as possible (about 30 minutes). Moisture will cause the tofu slices to steam instead of crisp, which is why it’s so important to drain them thoroughly first.
While you wait for that to drain, make the miso glaze in a small mixing bowl by whisking the sake, red miso paste, and dark brown sugar into a smooth sauce.
Pat the surface of the tofu dry with additional paper towels, and then season with garlic powder. Then, coat each piece in an even layer of potato starch by dipping each side into the starch and dusting off any excess. You may not need all of the starch.
Heat a generous amount of vegetable oil in a skillet over medium heat. Carefully lay the tofu in the pan in a single layer with space between each piece, allowing them to shallow fry undisturbed until they’ve formed a golden brown crust on one side. Flip them over to brown the second side. Now, you want to remove as much oil from the pan as possible using paper towels to soak it up. This keeps the pan-fried tofu from getting greasy and ensures the glaze will stick to the crisp coating.
Pour in the miso sauce and flip the bites of tofu repeatedly until no extra glaze remains in the pan. Garnish your miso-glazed tofu with chopped green onions and toasted sesame seeds, and serve.
How to Serve
For a balanced meal, serve this miso-glazed tofu on a bed of rice or as a topping for a salad or noodles. Brown rice and quinoa are great alternatives if you want a more nutrient-dense option, and if you’re watching your carbs, cauliflower rice will work as well. Along with some steamed veggies like broccolini, green beans, or edamame beans, miso tofu makes for a delicious, easy weeknight meal.
Slice 350 grams firm tofu into five pieces roughly the same thickness and then place them on a paper towel-lined rack over a baking sheet to drain for at least 30 minutes.
Whisk 1/4 cup sake, 2 tablespoons ORGANIC MISO RED, and 1 tablespoon dark brown sugar together until you have a smooth sauce.
When you’re ready to cook the tofu pieces, pat them dry on all sides with paper towels.
Preheat 2 tablespoons vegetable oil in a frying pan over medium heat.
Sprinkle the tofu evenly with the 1/8 teaspoon garlic powder and then dust with a thin, even layer of 3 tablespoons potato starch on all sides.
Pat off any excess starch from the tofu steaks and place them in the preheated oil. Fry undisturbed until they've started to brown around the edges. Flip them over and brown the second side.
When you've achieved the desired level of crispiness on both sides (about 2 minutes per side), use a paper towel to soak up as much of the oil from the pan as possible.
Add the miso sauce and flip the pan-fried tofu over repeatedly until each piece is coated in a thick, shiny layer of miso glaze and no extra glaze is left in the pan.
Serve the miso glazed tofu with rice and steamed veggies, and garnish with chopped 1 scallion and 1/2 teaspoon toasted sesame seeds.
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Marc Matsumoto is a Tokyo-based culinary creator and cookbook author who’s passionate about the benefits and versatility of Japanese ingredients. Through his website Norecipes.com, he shares delicious ways to use Japanese ingredients such as miso to elevate everyday meals.
Impressive yet Simple Miso-Infused Dish for EntertainingElevate your entertaining with a burst of color and flavor through this vibrant and delicious terrine. The unparalleled harmony between cream cheese and miso is a taste sensation that perfectly complements any customization with your favorite ingredients.
7.1oz(200 g)Cream cheese (softened at room temperature)
5.1fl oz(150 ml) Whipping cream
2tbspORGANIC MISO RED
1.8oz (50 g)Smoked salmon
6Cherry tomatoes, sliced in half
1/6Broccoli, cut into florets
1.8oz (50 g) Canned Corn
2 Basil stalks
1/4Baguette (or enough to line the bottom of the loaf pan)
0.11 oz (3 g) Powdered gelatin (1 tsp)
1tbsp Water
Olive oil for garnish
Instructions
Preparation
Prepare a rectangular loaf pan by lining it with baking paper or aluminum foil.
Dissolve powdered gelatin in water and set it to the side.
Boil broccoli florets in salted water until fork tender. Place in an ice bath to preserve color and texture and set aside.
Assembly
In a bowl, whip the softened cream cheese until it forms soft peaks. Add miso to cream cheese and mix until smooth.
Microwave gelatin and water mixture at 1200W for 8 seconds (cooking time depends on the wattage of your microwave) or until it is warm to the touch. Mix until gelatin is fully dissolved and add it to the cream cheese mixture.
Add whipped cream and corn to the cream cheese mixture and combine thoroughly.
Layering
Hand-tear the baguette into pieces and use them to line the bottom of the loaf pan.
Pour ¾ of the cream cheese mixture into the loaf pan reserving the remaining ¼. Evenly spread salmon, cherry tomatoes, and broccoli on top of the mixture.
Pour the remaining ¼ of the cream cheese mixture into the loaf pan and spread outevenly. Gently tap the loaf pan 5 times on the counter to remove any air bubbles from the mixture. Arrange the fresh basil leaves on top in a design of your choosing.
Cover with plastic wrap and refrigerate for 3 hours or until mixture has set.
Remove from the refrigerator and slide the cream cheese loaf out of the pan. Slice into portions and drizzle with olive oil before serving.
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Transform your sweet treats with this Miso Caramel Sauce, contrasting the rich, savory notes of miso paste with the comforting sweetness of this classic dessert topping. This recipe is created by Marc Matsumoto (No Recipes®)
This Miso Caramel sauce recipe is a delicious twist on the traditional dessert topping, blending the familiar sweetness of caramel with the rich umami of a hint of miso. The satisfying salty contrast prevents this sweet condiment from becoming cloying, and the versatile sauce can be drizzled over sweets like ice cream, brownies, or fruit, adding a unique flavor and depth to all kinds of desserts. It’s another example of why this fermented bean paste isn’t just for miso soup.
Why this Recipe Works
Red miso paste adds a bold, nutty flavor and satisfying salty contrast to the sweetness of the caramel sauce.
Dissolving the miso through a sieve into the cream evenly distributes it while ensuring your caramel sauce is silky smooth.
By adding water to the sugar and covering it with a lid, the steam generated prevents it from crystallizing.
Ingredients for Miso Caramel Sauce
Sugar – Sugar forms the basis for any caramel, providing the sweetness, and when it’s caramelized, the flavor becomes rich and earthy. I like using granulated cane sugar, but white granulated sugar or caster sugar will work fine. I don’t recommend using brown sugar as the molasses it contains tends to burn and get bitter.
Water – Water helps to dissolve the sugar crystals, preventing crystallization.
Heavy cream – The liquid in the cream turns the caramelized sugar into a smooth sauce while the fat and milk solids add a luxurious richness. If heavy cream (over 36% milk fat) is not available, try adding one tablespoon of unsalted butter (cultured European butter is a good choice) to the cream. For a plant-based, dairy-free version, you can substitute full-fat coconut milk.
Miso – Darker miso pastes have generally been fermented longer than white miso. This gives red miso a rich, nutty flavor and savory umami that’s the perfect contrast to the decadent caramel. White miso paste will also work for this recipe if you can’t find a darker one.
How to make Miso Caramel Sauce
Start by adding the sugar to the center of a frying pan and pouring the water around it. Cover this with a lid and bring the mixture to a boil. The water generates steam, creating a moist environment that dissolves the sugar evenly and wards off any sugar crystals, which are the nemesis of a smooth caramel.
While the sugar is melting, dissolve the red miso paste with cream through a tea strainer. This evenly distributes the flavor of the miso while removing any solids.
Once the sugar has melted, remove the lid and continue boiling until it starts to brown. As it boils, the hot sugar undergoes a series of complex chemical reactions, developing the rich, deep flavor and caramel color we’re looking for.
At this point, the sugar can go from caramelized to burnt quickly, so reduce the heat to slow the reaction down and continue cooking the caramel mixture while swirling it around the pan until it reaches 360°F (180°C) on a thermometer.
Turn off the heat and carefully add the cream mixture to the caramel sugar, stirring until the sauce is smooth. Stir swiftly but carefully, as the mixture will bubble and steam vigorously; this ensures the cream and caramel sugar meld together into a smooth, homogenous sauce.
Serve it On
The balance of savory and sweet tastes makes this homemade Miso Caramel Sauce a versatile condiment that can take desserts to the next level. Drizzle it over ice cream, brownies, cheesecake, or apple pie to add a decadent caramel flavor. The savory miso adds a savory contrast to sweets and lends an earthy depth that amplifies the umami from ingredients such as butter, chocolate, and cream. The golden brown sauce also makes for a delightful dipping sauce, fruit such as apples and bananas, as well as pastries such as churros or croissants.
How to Store and Reheat Miso Caramel Sauce
Store this miso caramel sauce in an airtight container, such as a glass jar or storage container. The sauce can be stored in the refrigerator for several weeks. When you’re ready to use it, transfer the amount you plan to eat to a microwave-safe bowl and heat it for 10-20 seconds or until the caramel has melted into a pourable state.
Add 3/4 cup sugar to the center of a frying pan and then pour ¼ cup water around the outside. Cover the pan with a lid and turn the stove to medium-high heat. Boil the mixture covered until the sugar completely dissolves.
While you wait for the sugar to dissolve, put the miso into a tea strainer over a bowl and pour ½ cup cream in. Use a spoon or small spatula to dissolve 1 tablespoon Organic Miso Red and press it through the strainer.
When the sugar has fully melted, remove the lid, turn the stove down to medium heat, and continue boiling while swirling around the pan until the melted sugar has started to brown.
Reduce the heat to low and continue swirling and cooking the caramel until it reaches 360°F (180°C) on an instant-read thermometer.
Turn off the heat, add the miso cream mixture, and stir until the sauce has a smooth, creamy texture (it will bubble and steam, so be careful).
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Marc Matsumoto is a Tokyo-based culinary creator and cookbook author who’s passionate about the benefits and versatility of Japanese ingredients. Through his website Norecipes.com, he shares delicious ways to use Japanese ingredients such as miso to elevate everyday meals.
Marinated in a delicious savory sauce, these baked Garlic Miso Chicken Wings are crispy on the outside and juicy and succulent inside. Use my super easy recipe to make a great appetizer, party food, or dinner meal that both adults and kids love!This recipe is created by Nami (Just OneCookbook®)
Shichimi togarashi (Japaneseseven spice) (for a spicy kick)
Japanese mayonnaise (optional; for dipping)
Instructions
Before You Start
Please note that this recipe requires a marinating time of at least 6 hours (or overnight). Now, gather all the ingredients.
To Marinate the Wings
In a resealable plastic bag, combine minced garlic, miso, soy sauce, and mirin. Mix it together well to dissolve the miso.
Pat dry the chicken wings with paper towels and prick the skin with a fork. Transfer the wings to the resealable plastic bag.
Rub the wings really well from outside the bag, coating them with the marinade. Release the air from the bag and seal.Keep the wings in the refrigerator for at least 6 hours (preferably overnight)or up to a day; if you are using drumsticks, you can marinate for 1–2 days.
To Cook the Wings
Preheat the oven to 425ºF (220ºC) with the rack in the middle position. Meanwhile, remove the chicken wings from the refrigerator and leave at room temperature for 15 minutes. Line the baking sheet with aluminum foil (for easier clean up) and place an oven-safe wire rack on top.
After 15 minutes, remove as much of the marinade as possible from the chicken since miso burns easily. Place the chicken on the wire rack skin side down. Bake at 425ºF (220ºC) for 30 minutes.
At the 30-minute mark, flip the wings. Put them back in the oven for another 15 minutes. The chicken is cooked through when the internal temperature is 165ºF (74ºC).
To Serve
Serve immediately with optional Japanese mayonnaise and shichimi togarashi (Japanese seven spice) on the side for dipping.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer fora month.
Product used in this recipe
Kodawattemasu Organic Miso 26.4 oz (750 g)
Our Kodawattemasu Organic Miso, the best-selling organic miso in Japan for years, is made with organic rice and soy beans, with bright red in color. Long fermentation process creates it distinct, deep, and rich taste, with strong miso aroma.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
Tasty Winter Comfort Dish This is a warm winter vegetable salad, the perfect bite-sized comfort food to enjoy. If you have a pan and baking paper, you can steam the ingredients without a steamer. Miso sauce is made from miso, mirin, rice vinegar, and white ground sesame seeds without oil.
Cut a kabocha, turnips, and nappa cabbage into one bite. Separate broccoli into florets.
Microwave mirin at 1200W for 30 seconds and let the alcohol evaporate (Cooking time depends on the wattage of your microwave.) Combine miso, ground sesame seeds, mirin, and rice vinegar to make the sauce.
Put baking paper on the bottom of a pan and place vegetables on top (from instruction 1.)
Pour 3.4 fl oz (100 ml) of water slowly between a pan and the baking paper. Cook over medium heat with a lid on. Bring it to a boil, lower the heat, and cook for 5 minutes over the low heat.
Transfer the vegetables with the baking paper onto a plate. Drizzle sauce on top.
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Flavourful All-In-One Dish The miso which offers aging and richness goes well with umami from pork ribs. Chunky vegetable pieces paired with pork make this a deliciously filling soup.
Wash the potato and carrot and chop them into large pieces without removing the skin. Cut onion into quarter wedges with its core intact. Separate broccoli into florets. Remove the stem from the tomatoes.
Heat olive oil in a pot over medium heat and add pork ribs, spreading it out. Cook until the pork changes its color. Add water, potato, carrot, onion, and 1/2 of miso, and bring to a boil. Lower the heat and simmer for 10 minutes. Add broccoli and simmer for another 5 minutes.Tips: Adding miso in two separate stages is the key. The first stage is to infuse the miso flavor into vegetables thoroughly and the second stage is to enhance the flavor.
Product used in this recipe
Kodawattemasu Organic Miso 17.6 oz (500 g)
Our Kodawattemasu Organic Miso, the best-selling organic miso in Japan for years, is made with organic rice and soy beans, with bright red in color. Long fermentation process creates it distinct, deep, and rich taste, with strong miso aroma.
Our Kodawattemasu Organic Miso, the best-selling organic miso in Japan for years, is made with organic rice and soy beans, with bright red in color. Long fermentation process creates it distinct, deep, and rich taste, with strong miso aroma.
Celebrate your favorite summer produce with this quick Zucchini Corn Stir-Fry! Here, Iflavor the vegetables with umami-rich miso, savory soy sauce, and creamy butter accentuate their sweetness and vibrancy. It’s simple, speedy, and enjoyable! This recipe is created by Nami( Just One Cookbook®)
1Zucchini (12 oz, 340 g; or substitute yellow or pattypan squash)
1earSweet corn (12.2 oz, 345 g with husks; or substitute with 1 cup of frozen or drained canned corn)
1tbspNeutral oil
1CloveGarlic
1/2tbspUnsalted butter (omit for vegan)
Seasonings
2tspORGANIC MISO RED
1tspSoy sauce (use gluten-free soy sauce for GF)
1tspSugar
2tbspWater
Instructions
To Prepare the Ingredients
Wrap a wet paper towel around the sweetcorn (you can leave the husks on) and cook in the microwave for 2 minutes (1000W).
Carefully remove the paper towel, husks, and silk from the hot ear of corn. With a knife, cut off the corn kernels from the cob.
Cut the zucchini into thirds (sections about 2 inches or 5 cm long). Cut each piece in half lengthwise, then cut each half lengthwise into 3 wedges.
To Mix the Seasonings
Combine the miso, soy sauce, sugar, and water. Mix it all together until the miso and sugar dissolve. Set aside.
To Stir-Fry
Heat a large frying pan on medium-high heat. When it‘s hot, add 1 tbsp neutral oil. Then, add the zucchini and quickly sear on medium-high or high heat until nicely browned on the edges. Tip: The goal is to sear the zucchini fast so it remains firm yet tender. If the heat is too low, the zucchini will wilt and get mushy before it browns.
Once browned, lower the heat. Mince or press 1 clove garlic (I use a garlic press) and add it to the pan. Toss to cook briefly and keep the garlic from burning. Then, add the corn kernels and stir quickly to reheat.
Add the seasonings mixture and ½ tbsp unsalted butter.
Toss quickly to coat. Your Zucchini Corn stir-fry is now ready to serve.
To Store
Transfer the leftovers to an airtight container and store them in the refrigerator for 3–4 days or in the freezer for 1 month.
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
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