Broiled, miso-glazed red snapper with asparagus

Miso made easy

Originally appeared in the August 5, 2010 edition of the Southside Times.

We all know the old adage:  “An apple a day keeps the doctor away.”  Well, the Japanese have a similar motto for the ingredient, miso—a fermented soybean paste used as a main component in soups, sauces, and dressings.  When used to brush on grilled foods, it belongs to a culinary category known as Dengaku.  Read more after the jump: (more…)

Published in: on August 5, 2010 at 10:31 am  Leave a Comment  
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Miso Soup and Dashi

Miso Soup

Yield:  1 Qt.

  • 1 quart recipe of dashi (below)
  • 2 – 2 ½ tablespoons white miso (also called shiro miso), or 1 ½ tablespoons red miso.
  • If desired, several drops of soy sauce and cubed, firm tofu

1.  While dashi is warm, pour several servings of miso into bowls, and ladle dashi over miso.  Don’t add miso directly to mother dashi, as it won’t mix properly.

2.  Add soy, tofu, and a few tablespoons of  kelp.


Yield:  1 Qt.

  • 36 ounces cold water
  • 1 ounce Kombu (giant kelp for stock)
  • ¾ ounce katsuobushi (dried bonito flakes)

1.  Put water in a pot and add the kombu.  Bring to a boil just over moderately high heat.

2.  Just as water comes to a boil, remove kombu.

3.  Remove from heat and immediately add the bonito flakes.  Let the flakes settle to the bottom.  This will take several minutes.

4.  Strain mixture through a china cap lined with cheesecloth.  Use dashi within a day.

Published in: on August 5, 2010 at 10:30 am  Leave a Comment  
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