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.
This flavorful creamy miso dip is easy to make by just mixing. Bring your favorite vegetables to a large plate and place the dip alongside. A wonderful dish is just ready.
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
A Simple but Delicious New Taste!“Apple Miso” is the best to be sauteed with meat. It can add not only natural sweetness but also fruity and fresh flavor. Cook the pork over the lower heat to make it juicy and not brown. Black pepper would help to give it an extra kick for adults. "Apple Miso" is also perfect with vegetable sticks.
Wash the apple and grate with the skin. Place in a heat-safe bowl and microwave it at 1200W for 2 minutes 30 seconds without covering (Cooking time depends on the wattage of your microwave.) Microwave the grated apple longer if it is watery. Let it cool before you combine it with Miso.
Massage the sliced pork with 4 tbsp (appx. 0.7 oz/20g) of Apple Miso (from instruction 1). Cook the pork over the low-middle heat with some oil.
[To Save]
The Apple Miso can be stored in a fridge for up to 5days. Also, marinated pork with the miso can be stored in a freezer.
Product used in this recipe
CRAFT MISO NAMA-KOJI 14.1 oz (400 g)
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
This is a new recipe in which you can enjoy eggs and asparagus while dipping them in miso󠄀, "CRAFT MISO NAMA-KOJI" in the same way you would dip steak in mustard. Sautee asparagus until they are brown, then cook eggs all at once while the pan is hot to make fluffy scrambled eggs. The key to making nice scrambled eggs is to slowly and gently stir the eggs while moving the cooked part of the eggs towards the center as it heats up.
Trim off and disregard the ends of the asparagus. Peel the bottom third of the asparagus with a peeler and cut in half lengthwise. Combine the ingredients for [Scrambled eggs] in a bowl and set aside.
Heat olive oil on a pan over medium heat and grill both sides of the asparagus for 3 minutes.
Remove the asparagus from the pan. Place butter in the same pan and cook scrambled eggs.
Serve the grilled asparagus and the scrambled egg with miso on the side.
Product used in this recipe
CRAFT MISO NAMA-KOJI 14.1 oz (400 g)
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
Thanks to miso, this Bagna Cauda sauce becomes richer. Grilling whole garlic makes it easier to use in the sauce because it becomes a thick paste. Enjoy it with your favorite vegetables.
Grill garlic cloves, including the skin, in a toaster or a fish grill for about 10 minutes (skins may be burnt, but that's fine). Once they are cooled, remove the skin and put them in a small pot. Add anchovy fillets and mash with a fork.
Add olive oil and mix. Heat it on low. When it starts to boil, cook it another 3 minutes. Remove from heat and season with miso and black pepper. Stir to dissolve.
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.
The fermented dipping sauce characterizes as rich and refreshing flavor. It is simply composed of yogurt, miso and sesame oil. The sesame oil aroma stimulates your appetite. You can enjoy it as a dip on cucumbers and other vegetable sticks or drizzle it on salad.
Press water out of yogurt with kitchen paper in a bowl for 10 minutes. Yogurt is strained to give it a rich flavor. During the time, cut cucumber into bite-size pieces.
Combine [A] and transfer it to a small bowl. Dip it with the cucumber.
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.
Steam cooked, light and healthy, this French method of cooking will keep you coming back for more.Message from Nami( Just One Cookbook®): “Have you cooked food in parchment paper before? If you haven’t, I hope you try this French technique called En Papillote (French for “in parchment”) which is a wonderful method of cooking. The food is put into a parcel made from folded parchment paper and baked in the oven. The parcel holds in moisture to steam the food so it’s light and less greasy. Add your favorite herbs, seasonings and spices to enhance the flavor of the ingredients. Enjoy!”
Combine Maple Miso Sauce in a small mixing bowl and whisk all together.
Fold two 15-inch square pieces of parchment paper in half. Starting from the folded edge, cut out half of a heart shape. When you unfold the paper, it should be the shape of a heart.
Unfold and place vegetables on one side of each sheet next to the crease. Season with salt and pepper.
Drizzle 1 – 1 ½ tbsp. of Maple Miso Sauce over the vegetables and lay a sprig of thyme.
Fold other half of parchment over to cover the vegetables.
Starting at the top of the half heart shape, make small, tight, overlapping folds along the open edge to seal and make a packet. More folds will make a tighter seal to keep steam in.
Place packets on a large rimmed baking sheet (or cast iron skillet) and bake 15 minutes in the preheated oven. It’s ready when the packets look puffed-up and slightly browned.
Remove packets from oven and transfer to individual serving plates (or serve in the cast iron skillet).
Slit tops with kitchen shears, gently open and serve. Watch out for hot steam escaping from the pouch.
Quick Tip
Brush the edges of the paper with beaten egg white for a tighter seal, if desired.
Adjust the cooking time if you add other kinds of vegetables or fish.
Product used in this recipe
M1nute Miso Organic Original 10 oz (283 g)
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
M1nute Miso Organic Original(English and french label) 283 g
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
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.
1eringi king oyster or portabella mushroom(optional)
To tasteextra virgin olive oil
To tasteSalt and black pepper
Instructions
Cut the vegetables to an easily edible size (2-3 bites) and marinate in olive oil with salt and pepper. Marinate the jalapenos whole.
Combine all Miso Sauce ingredients in a bowl, mix well. Adjust the amount of miso to taste.
Grill both sides of the vegetables at high temperature.
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