Miso Soup Basics. Miso soup is one of the basic components of a Japanese meal.
When you have a bowl of rice, miso soup will be served in most cases. Depending on the ingredients you add to the miso soup, you make the soup slightly different way. Miso Soup Ingredient Combinations. I have listed 14 miso soup ingredient combinations which are my favourites.
You can be very creative and come up with many different combinations. In the post, Miso Soup Basics, I introduced three main types of Miso. They are shiro-miso (白味噌), aka-miso (赤味噌) and awase-miso (合わせ味噌). The professional Japanese chefs might use a particular type of miso for certain combinations of ingredients. But for home cooking, especially if you use aware-miso which are the common miso available at Asian grocery stores and even supermarkets, any combination of ingredients would be fine, in my view. Many of the miso soup ingredients are vegetables. Miso Soup Basics. Home Style Japanese Dashi Stock.
In this recipe, I will show you how to make the commonly used method of making Japanese dashi stock for home cooking.
It is quite simple to make and flavour is no comparison to the instant dashi seasoning. Depending on the dishes you make, you use different kinds of dashi (出汁) stock as seen in the list below. Japanese Salmon Mirin-zuke (Mirin Marinade) Simply marinating salmon with mirin (味醂), soy sauce and sugar will transform the salmon to a different level.
8 Creative Ways to Cook With Super-Healthy Miso. There’s much ado about miso lately.
It’s a major food trend for 2016, and we’re pretty darn pleased. Though you probably have an idea what miso is from trying miso soup, the actual ingredient — miso paste — is made from fermented soybeans (though other legumes, such as chickpeas and even grains, like barley, may be used as well). And it’s time to think beyond just upgrading your ramen, ladies: From buddha bowls to savory sauces, miso has a lot of other applications besides its popular spot as a savory, antioxidant-packed umami staple. We asked some leading nutritionists to tell us their favorite ways to use this flavor-packed paste at home. 1.
Miso Broiled Salmon. This miso broiled salmon with fresh ginger, scallions and a sweet, savory miso glaze is so easy to make and it tastes like something you’d order at a fancy restaurant!
This recipe was originally posted in 2010, but I am reposting it because it’s been updated and the photos are new. Enjoy! A few weeks ago I spotted this recipe for Broiled Salmon with a Miso Glaze in an email from Fitness Magazine and decided it would a good way to use some of the miso I had on hand. I hit up Whole Food’s for fresh salmon, ginger, scallions and of course came home with some other necessities goodies as well. We got dinner together in all of 15 minutes. The salmon was excellent! BBQ Pork Belly. Print RecipeJump To Recipe As we started to feel the chilly autumn air in the evening I realized that the end of summer is quickly approaching in the Northern Hemisphere.
I would like to share a few more of my BBQ recipes before the summer ends. Today’s BBQ marinade is really easy to make and tasty so I make this BBQ Pork Belly pretty much all year around. For barbequing pork belly, I highly recommend to use an outdoor grill so that the extra fat will melt off and the finished product won’t be as oily. We used juicy and soft pork belly meat but you can replace it with other meat such as beef or chicken to enjoy with the marinade. By the way, I would like to thank you for the kind comments for my son’s first day of 1st grade. Hope everyone will have a great week and enjoy the remainder of the summer! Chicken Meatballs 豆腐ハンバーグ.
Print RecipeJump To Recipe These Teriyaki Chicken Meatballs are soft and fluffy, and my kids love them!
What’s the secret ingredient to make them so fluffy? It’s tofu! Actually in Japan, we call this dish Tofu Hambagu (豆腐ハンバーグ) – “hambagu” as in Japanese Hamburger Steak. However, most of tofu hambagu are made with tofu AND ground meat (usually chicken, sometimes combination of beef & pork). Why tofu? And please note that the meat acts as binding agent here. Today I used colorful sweet bell peppers to add some color to these meatballs. Lastly, look at the delicious glaze on the meatballs! Pressure Cooker Short Ribs 牛バラ肉と大根煮（圧力鍋） Print RecipeJump To Recipe The weather has been pretty cold these days and I’ve been longing for nice comfort food.
Today I’m going to share one of my favorite pressure cooker recipes – Pressure Cooker Short Ribs. I’ve been in love with my Instant Pot ever since I started using it. Yaki Onigiri (Grilled Rice Ball) 焼きおにぎり. Print RecipeJump To Recipe Today I’m going to share Yaki Onigiri (焼きおにぎり) recipe.
Yaki means “grilled” in Japanese (you probably heard enough from my blog – Teriyaki, Yakisoba, Yakiniku, Yakitori, etc), and onigiri means “rice ball.” Onigiri (recipe here) is made of white rice formed into triangular or oval shapes. Onigiri is filled with pickled plum called umeboshi, salted salmon, katsuobushi (or okaka), kombu, or tarako in it and is often wrapped in nori (seaweed). But today’s onigiri is grilled, typically on a frying pan or over a barbecue grill. Although most yaki onigiri is commonly glazed with soy sauce or miso, I actually love using leftover homemade Unagi Sauce for yaki onigiri. If you live near a Japanese supermarket, you can probably find conveniently packaged pre-made yaki onigiri in the freezer section. Unagi Don (Unadon) 鰻丼. Print RecipeJump To Recipe In my last post, I talked about the delicious char-grilled unagi (eel) I had at an unagi specialty restaurant in Yokohama during my Japan trip.
For those of you who are not as familiar with Japanese cuisine, you might be thinking we are barbaric eaters! Well, to be honest with you, I grew up eating eels without feeling it was a foreign ingredient. When unagi was served, it always looked like a typical fish fillet to me… don’t you agree as well looking at the picture above? I was surprised when I found out what eels actually looked like in an aquarium at a young age. Unagi sushi are pretty popular and available at most sushi restaurants, but the satisfaction from eating just-grilled unagi on top of warm rice is completely different and can not be compared.
Sometimes my local Japanese supermarket sells imported unagi from Japan. Most Japanese don’t buy a live eel to cook at home.