gingered pear

a pear in love with food

Tag: miso

miso salmon

miso salmon with oyster mushroom (in miso butter)


miso glazed eggplant

Miso Glazed Eggplant
adapted from fatfreevegan
serves 2

1 tablespoons mirin
1 tablespoons sake
2 tablespoons shiro miso
1 tablespoons sugar
2 Japanese eggplants, cut in half lengthwise
1/2 teaspoon sesame oil
toasted sesame seeds, for garnish
sliced green onions, for garnish

Best with Japanese eggplant but I used small rounder eggplants.

Place the mirin and sake in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes. Add the miso and stir until smooth. Stir in the sugar, reduce the heat to very low stirring occasionally.

Brush the cut sides of the eggplants with the sesame oil. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, turn the broil function to bake at 375˚ for a few more minutes.) When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up, for about a minute. Sprinkle with sesame seeds and green onions. Enjoy hot!

Pan-roasted asparagus with miso butter


Asparagus, miso butter, and poached egg. Delicious.

The recipe makes lots of miso butter, but it stores for 2 weeks. I pan grilled the asparagus with little butter and salt, and slow-poached the egg as per the recipe in the Momofuku book.



miso marinated cod

The cod comes out of the oven in soft buttery with a tad of sweetness and juicy chunky pieces. Add your favorite veggies of choice such as enoki mushrooms and baby bok choy, or your favourite carb such as quinoa or rice.

Miso Marinated Black Cod
serves 2
adapted from momofukufor2 

2 tablspoons sake
2 tablespoons mirin
2 tablespoons white miso paste
1 tablespoons sugar
2 black cod fillets, about 1/2 pound (230 g) each

***Marinate 2 -3 days in advance.

Bring the sake and the mirin to a boil in a medium saucepan over high heat. Turn the heat down to low and stir in the miso until dissolved. Turn the heat up to high again and add the sugar. Make sure all the sugar dissolves, remove from heat. Cool to room temperature.

Once it cools slather the fish with the miso marinade and place in dish or bowl and cover tightly. Leave to steep in refrigerator for 2 to 3 days.

Preheat the oven to 400°F. Lightly wipe off any excess miso clinging to the fillets with a paper towel, but do not rinse. Bake the fish for 10 to 15 minutes. To finish, turn the broiler on and watch carefully as the fish caramelizes and turns slightly golden. Remove and enjoy hot.