Showing posts with label miso. Show all posts
Showing posts with label miso. Show all posts
Wednesday, March 5, 2014
Miso Maple Glazed Salmon – Canadian Japanese Fusion Cuisine at its Finest
While Canadian Japanese fusion cuisine may not actually be the most popular dining trend right now, this tasty combination of cultures suggests maybe we should explore this further. The salty and very savory miso paste is a perfect match for the sweet Canadian sap. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated preparation.
Cooking fish this way is virtually foolproof, and will take less than 15 minutes start to finish. As you’ll see, by searing the fish briefly in the pan before going under the broiler, the filets will cook much faster and more evenly. This is the perfect recipe for beginners to get over their fear of cooking fish, and will work with a wide array of seafood.
Below you’ll note that I’m encouraging you to taste and adjust the ingredient ratios. Keep in mind that the glaze should taste fairly intense, since you are counting on such a thin layer on the surface to flavor the whole filet. This is one of those things that doesn’t necessarily taste great by itself, but once caramelized on the salmon, really is amazing.
By the way, just because my maple syrup was from Canada doesn’t mean you can’t substitute something from New England. Japanese-New English fusion cuisine is very similar. Enjoy!
For the glaze (make enough for 1 large rounded tablespoon per piece of fish):
1 part yellow miso paste
1 part seasoned rice vinegar
1 part real maple syrup
hot sauce to taste
*you should taste and adjust these proportions to your liking
Thursday, January 9, 2014
Miso Tomato Soup
There are still a very few tomatoes around, and they are best for cooking at this point. Mind you, this works perfectly well with tinned tomatoes too. Very quick, easy and low calorie; we just wont talk about the salt content. Also good with a few greens thrown in if you have them: a couple of baby bok choy, or a handful of chopped cabbage for that matter.
Mr. Ferdzy came up with this soup a few years ago, although given the simplicity of the ingredients he was treading on a pretty well known path. I made it this week as it was good for stretching out a meal of mixed sauté of leftovers. We were cleaning out the fridge, as we will be away for about a week visiting relatives... see you next week.
4 to 6 servings
20 minutes prep time
2 medium shallots
1 clove of garlic
1 teaspoon mild vegetable oil
3 large tomatoes (4 cups chopped)
2 cups water
1/4 cup light (shiro) miso
Put a large pot of water on to boil.
Peel and chop the shallots. Peel and mince the garlic. Heat the oil in a small skillet, and cook the shallots until lightly browned. Add the garlic and cook for a minute longer, stirring constantly. Remove from the heat and let cool.
When the water boils, blanch the tomatoes for 1 minutes. Cool them under cold water, and peel them. Chop them finely.
Put the tomatoes into a pot with 1 1/2 cups of water. Bring to a boil, and simmer for 5 to 10 minutes. Meanwhile, mix the miso in the remaining 1/2 cup water until smooth.
Add the shallots and garlic to the tomatoes. Add the miso, and bring back up to a simmer. Serve at once.
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Mr. Ferdzy came up with this soup a few years ago, although given the simplicity of the ingredients he was treading on a pretty well known path. I made it this week as it was good for stretching out a meal of mixed sauté of leftovers. We were cleaning out the fridge, as we will be away for about a week visiting relatives... see you next week.
4 to 6 servings
20 minutes prep time
2 medium shallots
1 clove of garlic
1 teaspoon mild vegetable oil
3 large tomatoes (4 cups chopped)
2 cups water
1/4 cup light (shiro) miso
Put a large pot of water on to boil.
Peel and chop the shallots. Peel and mince the garlic. Heat the oil in a small skillet, and cook the shallots until lightly browned. Add the garlic and cook for a minute longer, stirring constantly. Remove from the heat and let cool.
When the water boils, blanch the tomatoes for 1 minutes. Cool them under cold water, and peel them. Chop them finely.
Put the tomatoes into a pot with 1 1/2 cups of water. Bring to a boil, and simmer for 5 to 10 minutes. Meanwhile, mix the miso in the remaining 1/2 cup water until smooth.
Add the shallots and garlic to the tomatoes. Add the miso, and bring back up to a simmer. Serve at once.
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