This recipe comes from Nancy Singleton Hachisu’s Preserving the Japanese Way, and is a variant on a recipe from an earlier cookbook of hers. I added my own twists to the recipe, and the end result is pretty damn good. I need to follow my own advice from earlier in this blog for poaching eggs, though – I tried rushing it here, and ended up with an egg blob. ^^;

Country Miso and Vegetable Soup

Ingredients

  • 2.5 c dashi
  • 1 medium daikon (about .25 lbs), scrubbed
  • 1 medium carrot, scrubbed
  • 2-3 spring onions (negi if you have them)
  • 1.5 T awase miso paste (blend of red and white miso)
  • lemon (or yuzu if you can find it you lucky bastard) zest
  • poached egg to top (if you’re so inclined)
  • (I also added some fried tofu chunks)

Take your daikon and carrot, and make sure they’ve been scrubbed (they won’t need to be peeled unless there are blemishes, or they’re too tough). Half the carrot lengthwise, and then slice into thin half-moons, and set aside. Take your daikon, halve it lengthwise, and then halve those halfs (so that you wind up with quarters), and slice into thin wedges. Take the spring onions, cut the white and pale green parts into thin slices (save the tops for garnish), and then toss with the daikon pieces.

Warm your dashi (if you didn’t make it right before starting the soup, that’s what I usually do), until it comes to a gentle simmer. Then, add your carrot slices, and cook for three minutes over medium heat. Add the daikon and spring onions right after, cooking for another three minutes.

Nancy recommends thinning the miso paste with a small bit of the broth at this point separately, but I just whisked the miso right into the broth. Remove from heat, and add the spring onion tops and lemon zest to the broth. I also added in fried tofu at this point. If you’re so inclined, add a poached egg to top it all off, and enjoy the amazing flavor combinations!

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This, however? This was a HUGE mistake. Pro tip kids: Do not eat salmon you got on sale raw on the second day after you unwrap it. It ends with you throwing up in a Loop restaurant on the way home. Writing the recipe down because maybe I’ll overcome my aversion to it down the road. 

Marinated Salmon Sashimi Salad

Ingredients

  • 1 lb salmon (seriously, make sure it’s sashimi grade or it will end poorly), sliced into thin strips
  • 1 T miso
  • 1 T mirin
  • 1 T soy sauce
  • 1 t sesame oil
  • pinch shichimi
  • dash lemon juice

Whisk together all of your ingredients except for the lemon juice, pour it over your sliced salmon and toss, and top with a bit of lemon juice. 

Looking for a nice quick meal that blends a pretty simple, traditional meal item (mashed potatoes) with something a bit savory and unusual? Then I recommend these miso mashed potatoes – the miso and potatoes combine perfectly, and the miso adds something new to the dish without being overwhelming. I used up a bunch of leftover potatoes I had in my veggie drawer with this, so I tripled the existing recipe – the tripled version will be in parentheses in the ingredients.

Miso Mashed Potatoes
Lasts 5 to 6 meals as a side

Ingredients

  • 1 lb potatoes (I used closer to 3, and reds), peeled and cut into 1 inch pieces
  • 1 T butter (used closer to 3)
  • 1 T white miso paste (used closer to 3)
  • 2 T milk (used closer to 6)
  • salt and pepper to taste
  • (optional: green onions, didn’t use them here)

Take your peeled and chopped potatoes, and put them in a pot, and cover with water. Bring to a boil, and then reduce to a simmer and boil until your potatoes are fork tender (usually takes about 15 to 20 minutes). 

Drain the potatoes completely, add in the butter and miso, and then mash (with a spoon, masher, or whatever have you) together. Add the milk, salt, and pepper, and stir in, until you have nice fluffy potatoes a la the final picture. Taste, and add whatever you may feel you need more of (salt, miso, milk, etc). 

(For a fun variant, put them in a dish in an oven at 400 and toast until the top browns slightly, appx 20 mins.)

Miso and potatoes aren’t necessarily a combination I would think of off the top of my head, but honestly, the way this smelled coming together has made me a believer.  

A few notes. I used white miso as the recipe does not specify which kind of miso to use, but you could probably go red as well.  What I typically tend to do with my miso is purchase tubs of it (my brand of choice is Maruman, in the 26 oz tubs) and store it in my fridge until I need it.  I also got a variety of roasting potatoes from the farmer’s market, as we’re still in winter mode out here, and don’t have new potatoes available at a reasonable price just yet.  I also doubled the sauce portion of the recipe, as I got a bit closer to a pound and a half than the pound and a quarter the original recipe recommends, and I honestly like the miso glaze coverage more like this.

Spicy Miso-Glazed Potatoes
Lasts 4 lunches as a side

Ingredients

  • 1.25 lbs new potatoes (I got 1.5 lbs of a roasting mix at the farmer’s market)
  • 4 T miso (I used white, red would probably work as well, as well as a mix of both)
  • 2 T sake
  • 2 T water
  • 1 T brown sugar
  • .5 t Asian chili paste of choice (I used sambal oelek, original also recommends Doubanjiang)
  • 1 garlic clove grated (or if you’re feeling lazy like I was, a few dashes of garlic powder)
  • 2 T butter

Take a pot of water, add 2 T salt and your potatoes, and bring it to a boil before reducing it to a simmer, and then cook until fork tender (appx 15 minutes).  While your potatoes cook, whisk together your miso, sake, water, brown sugar, chili paste, and grated garlic, until you have a smooth sauce resembling picture four.  Once your potatoes are done, drain them and let them dry, until the skins become papery (mine sat an hour while OUaT was on, and they were papery by the time it was done).

Melt your butter in a skillet over medium high heat and fry your potatoes, until they’re lightly browned on each side.  Then add your miso sauce and coat the potatoes in the sauce, until they’re all covered (see pic 5), and continue to fry, until there is no longer liquid in the pan and the sauce on the potatoes starts to caramelize (see final pic for what they should look like at the end of the frying process).

These can be enjoyed hot or cold; either way, dig in and enjoy!

I had some extra salmon from the Japanese glazed pan-seared salmon I made last week, and wanted to use it up before it went bad.  The recipe I used was originally made for use with scallops, but honestly, it works pretty well with the salmon; I just pan sear it, and then make the sauce and pour it over the seared salmon.  I also give more detail in my directions than in the original recipe, as it assumes you know certain things.

Maple-Miso Salmon

Ingredients

  • salmon
  • olive oil
  • .25 c rice vinegar (reduced from original recipe bc I didn’t have .5 c on hand)
  • 2 T maple syrup
  • 2 T white miso paste

Heat your olive oil over high, and pan sear your salmon, cooking for three minutes on each side, enough to leave the center still good and pink. 

Reduce your heat to medium high, and add your vinegar, maple, and miso, stirring with a whisk to get the miso paste to combine into the maple syrup and vinegar.  It may not fully combine, and that’s okay.  Simmer, until reduced and thickened.  

Pour your sauce over your salmon, and enjoy!

EDIT: But make sure your salmon is still good first. That’s important. Urk.

So, this is a bit of an odd recipe.  Odd in that it’s a combination of two separate recipes (the base is from Jeni’s Splendid Ice Creams cookbook, which is sent from the gods above, slightly altered to take account for the brown sugar in the ice cream’s name, and the original combination is from Tokyo Terrace), and that brown sugar miso probably isn’t a flavor that you would typically think of.   But, the ice cream is currently freezing, and I can tell you that it was a great idea.  😀  To quote Rachel of Tokyo Terrace, “Imagine salty caramel, but on steroids.”  This is gonna be awesome.

Brown Sugar Miso Ice Cream 
Makes about 2 pints

Ingredients

  • 2 c whole milk
  • 1 T plus 1 t corn starch
  • 1 ½ oz (3 T) soft cream cheese
  • ¼ t sea salt
  • 1 ¼ c heavy whipping cream
  • 2/3 c packed dark brown sugar
  • 2 T white miso
  • 2 T light corn syrup

Mix 2 T of the milk with the corn starch to create a slurry in a separate container.  Combine the cream cheese and sea salt in another separate container.

Meanwhile, combine all remaining ingredients in a pot and bring to a rolling boil over medium high heat.  Once boiling, boil for four minutes, then remove from heat and whisk in the cornstarch slurry.  Once combined, return to heat and bring back to a boil, and stir with a heatproof spatula until slightly thickened, appx 1 min.  Remove from heat, and whisk together with the cream cheese mixture.  Once combined, pour into a gallon ziploc bag (or, in this case, two smaller bags), and chill in an ice/cold water bath for a half hour.

Set up your ice cream machine, add the base, and spin for appx a half hour.  The last two pics are what your ice cream should look like before, and after.  Once you attain that second picture, stop the machine, and scoop into your container, and throw that into the freezer over night.  (I happen to have spare pint containers, so I used those.)

By the next afternoon, you will have excellent, nommy ice cream!