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Walnut-Mushroom Veggie Burgers

  • 1/4 cup walnuts, toasted
  • 1 tsp. miso paste
  • Olive oil, for the pan
  • 2 shallots, chopped (about 1/3 cup)
  • 6 oz. mushrooms (mix of cremini & shittakes), chopped into small (about 1/4 inch) pieces
  • Splash of soy sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. Chinese five spice powder
  • Splash of mirin (or rice vinegar)
  • 1/4 tsp. of honey
  • 1 large egg, lightly beaten
  • 1/2 cup panko (1/4 cup into the mix, 1/4 to roll the patties in)
  • A few teaspoons sesame seeds
  • 6 mini slider buns (soft ones)

Crush the walnuts and miso together to form a chunky paste, (using a mortar & pestle if you have one).

In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.

Add the egg and 1/4 cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.

Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape. This will be a messy process, it’s ok if they fall apart a little. If they’re falling apart too much, let the patties sit in the fridge for another 10 minutes before you cook them. This will help the egg continue to bind them together.

Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.

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Miso Pork Chowder

  • 1/4 lb shoulder Pork
  • 1/2 onion (1/4lb)
  • 2 carrots (1/4lb)
  • 1/4 apple
  • 1 potato (1/2lb)
  • 1/4 leek
  • 1/4 bell pepper
  • 3 mushrooms
  • 1-2 celery stalks(1/4lb)
  • 1 stem kale
  • 1/2 tbsp. garlic, minced
  • 2 thick slices ginger
  • 1 tbsp. olive oil
  • 1/2 tbsp. white wine
  • 1/4 tbsp. balsamic
  • 16 oz water
  • 2-3 tbsp. Jorinji White Miso
  • salt and pepper, to taste

1. Dice pork and veggies.
2. Put a pinch of salt (not included in recipe) onto pork.
3. In a pressure cooker medium heat add olive oil, garlic and ginger.
4. Add pork and stir until surface becomes golden color.
5. Add all veggies and stir for a couple minutes.
6. Add white wine, balsamic and Jorinji White Miso.
7. Heat for 15minutes after pressure cooking starts.
8. After pressure is released, mix chowder well and adjust with salt & pepper.

*You can add any kinds of meat/fish and veggies as you like!
*Sour cream and minced chive/green onion are nice toppings.

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Miso Chicken

  • 1lb Boneless, skinless chicken breasts

Miso Marinade

  • 2 tbsp. Jorinji White Miso*
  • 2 tbsp. Strawberry Jam
  • Salt and Pepper

*Any kind of Jorinji Miso works well!

1. Slice chicken breasts into 1/4 inch pieces.
2. Put the marinade ingredients into a plastic bag and squish them well.
3. Put chicken pieces into the plastic bag and squish all the ingredients together to mix well.
4. Seal the bag tight and keep in the fridge to marinate for 2-3 days (or at least overnight).
5. Slowly cook the chicken pieces in a frying pan over a medium low heat.
6. Add salt & pepper to taste.

Additional Suggestions
– Adding peanut butter or almond butter when cooking the chicken can  enhance your experience!
– Avoid using high heat because this may cause the marinade to burn easily and create a bitter after taste.

 

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Ethnic Miso Sauce (Mild & Spicy)

Ethnic Miso Sauce Ⅰ  – MILD –

Ingredients
<A>
4 tbsp. Jorinji Goma Miso Sauce
2 tbsp. Soy Milk or Coconut Milk
2 tsp. Peanut Butter
2 tsp. Rice Vinegar
1 tsp. Toasted Sesame Oil
1/2 tsp. Dijon Mustard

<B>
1/8 – 1/4 Sliced Lemon
Salt

Directions
1. Put all the <A>ingredients into a bowl.
2. Mix well.
3. Squeeze sliced Lemon wedge into the bowl.
4. Add salt to taste.

Ethnic Miso Sauce Ⅱ – SPICY –

Ingredients
<A>
3 tbsp. Jorinji Goma Miso Sauce
1 tbsp. Fish Sauce
1 tbsp. Rice Vinegar
1 tbsp. Sweet Chill Sauce
1 tsp. Sugar
1 tsp. Toasted Sesame Oil

<B>
1/4 Sliced Lemon
5 – 6 stems Chopped Cilantro to taste

Directions
1. Put all the <A>ingredients into a bowl.
2. Mix well.
3. Squeeze sliced lemon wedge into the bowl.
4. Add chopped cilantro and mix well.

Additional Suggestions
Great for spring rolls (fresh/fried), chilled noodles, tofu, salads, etc!

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Green bean salad with yoghurt miso dressing

  • 3 celery stalks, very thinly sliced
  • 1 cup cooked or tinned chickpeas, drained and rinsed
  • 3 handfuls rocket (arugula)
  • ⅓ cup toasted pepitas
  • ¼ cup toasted sunflower seeds
  • ½ small red onion, finely sliced
  • 2 cups of green beans, trimmed
  • YOGHURT MISO DRESSING:
  • 1 medium clove garlic, grated
  • 1 tablespoon white miso
  • 1 tablespoon mirin
  • 1 tablespoon white wine vinegar
  • big pinch of ground cumin
  • ⅓ cup / 80 ml plain yogurt
  • salt and pepper

Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.
Combine all of the salad ingredients in a large bowl and toss to combine.
Add all of the dressing ingredients to a small bowl or jug and whisk to combine. Season with salt and pepper to taste.
Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it’s dressed to your taste.

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Grill Salmon with Shiokoji

  • 150 – 180g of Salmon Fillet
  • 2 Teaspoons of ShioKoji

Marinate salmon fillet with Shiokoji for about 5 – 10 minutes.

Drizzle some olive oil on griddle pan, grill salmon fillet with skin side down for about 4 minutes (depending on the thickness) on each side over medium heat till slightly golden brown in colour.

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Chocolate-Chip Cookies with Red Miso Buttercream

  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups chopped bittersweet chocolate
  • Red Miso Buttercream (recipe below)

Preheat the oven to 350° and line 3 baking sheets with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter until creamy, 1 minute. Add the granulated sugar and brown sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in the eggs and vanilla. In a bowl, dissolve the baking soda in the hot water and stir into the batter. At low speed, beat in the flour and salt until incorporated. Add the chocolate and beat just to distribute evenly.

Scoop 1 1/2-inch balls of dough onto the lined baking sheets, spacing them 1 1/2 inches apart. Bake in the center of the oven, one baking sheet at a time, for 16 minutes, until golden; shift the baking sheet from front to back halfway through. Let the cookies cool. Serve with the Red Miso Buttercream.

The cookies can be stored in an airtight container for up to 5 days.

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Sesame-Miso Cucumber Salad

  • 1 1/2 tablespoons sesame seeds, toasted
  • 2 tablespoons white miso (soybean paste) or lower-sodium soy sauce $
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon hot water
  • 1 teaspoon crushed red pepper
  • 2 teaspoons dark sesame oil
  • 4 cups thinly sliced seeded cucumber

Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.

SAUTÉED MISO VARIATION: Omit seeds, honey, and red pepper; decrease miso to 1 1/2 tablespoons. Combine miso, water, vinegar, 1 tablespoon sliced green onions, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add cucumber to pan; sauté 4 minutes. Toss cucumber with juice mixture.

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Miso-Glazed Cod

  • 4 skinless cod fillets (6 ounces each)
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 1/4 cup white miso paste
  • 1/4 cup sugar
  • Olive oil

In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.

Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.

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Chilled Miso Potage

Ingredients
<A>
6 oz Thinly Sliced Potatoes
4 oz Thinly Silced Onions
1 – 2 cloves Garlic
1 cup Water
1 cup Soy Milk
1/2 tbsp. Olive Oil
1 – 1.5 tbsp. Jorinji White Miso

<B>
Salt to taste 
Olive Oil, Pepper, Chopped Green Onions or Chives to taste*3

Directions
1. Heat up olive oil in a pot. Fry onion, garlic & potatoes on medium heat until they become translucent.
2. Put water into the pot & cook until potatoes become soft. 
3. Turn off the heat & put them in a food processor*1.
4. Add Soy Milk, Jorinji White Miso & Salt & mix well.
5. Chill in the fridge*2.
6. After pouring the potage into the bowls, sprinkle olive oil, Pepper & chopped green onions or chives as a garnish.

Additional Suggestions
*1: Repeat process until all ingredients are mixed.
*2: It’s also delicious hot!
*3: You can add anything as garnish! Herbs are definitely good. Dairy foods like fresh cream, sour cream, yogurt are great!

Original Recipe