9394 miso glazed kabocha Recipes

light yellow miso, rice vinegar, sugar, soy sauce, cayenne pepper, vegetable oil, cod fillets, each cut into 2 pieces

yellow miso (fermented soybean paste), orange juice, mirin (sweet japanese rice wine), soy sauce, dark brown sugar, grated orange peel, salmon fillets (each about 1 1/2 inches thick ), chopped green onions

yellow miso, orange juice, low sodium soy sauce, sesame oil, brown sugar, grated orange zest, skinless salmon fillets, sesame seeds, diced green onions, chopped fresh cilantro

light yellow miso, rice vinegar, sugar, soy sauce, cayenne pepper, vegetable oil, cod fish fillets, cut into 2 pieces

vegetable oil, garlic, thinly sliced, low-sodium soy sauce, red miso paste, asian sesame oil, sugar, salt, beef tenderloin, sliced 1/4 inch thick

canola oil, divided, rice vinegar, white miso, minced peeled ginger, minced garlic, lower-sodium soy sauce, sugar, dark sesame oil, uncooked organic soba noodles, extra-firm tofu, drained, shiitake mushrooms , stems discarded, asparagus spears, trimmed and cut into 1-inch pieces, sliced green onions

kabocha squash, halved, seeded, kosher salt and freshly ground black pepper, ginger, peeled, thinly sliced, light brown sugar, more) heavy cream

kabocha squash (2.5-3 lbs), butter (1 stick), leaves fresh sage , chopped into ribbons, leek , julienned white only, salt

kabocha squash, washed ,seeds removed and cut into 1 inch chunks, onion, chopped, garlic, peeled and left whole, water or 4 cups vegetable stock, baby spinach leaves, sea salt , to taste, pepper , to taste, organic sour cream or grated mozzarella cheese or crumbled feta cheese, for garnish, crusty bread , for serving

grated ginger, mirin, mellow white miso, vegetable oil, for brushing pan, halibut fillets, cut into four pieces

vegetable oil, garlic cloves, thinly sliced, low sodium soy sauce, red miso, sesame oil, sugar, salt, beef tenderloin, sliced 1/4 inch thick

wasabi powder, water, horseradish, drained, low sodium soy sauce, flank steaks, canola oil, salt (to taste), fresh ground pepper (to taste), fingerling potato, miso, mirin, watercress, stemmed

skinless cod fish fillets (6 oz each), mirin (japanese sweet rice wine), white miso, sugar, olive oil , for the baking sheet

white miso, mirin, sugar, mushroom soy sauce, minced garlic, minced ginger, sesame oil, black bass fillets, jasmine rice, water, iceberg lettuce cups, seaweed mao cups, optional

light yellow miso, rice vinegar, sugar, soy sauce, cayenne pepper, vegetable oil, cod fillets, each cut into 2 pieces

boned , skinned salmon fillet (no more than 1 in. thick), cut into 4 equal pieces, creamed honey (see notes ), white miso, lemon juice or rice vinegar, grated peeled fresh ginger, shredded daikon (about 6 oz.)

dijon mustard, honey, sriracha hot sauce or other red chile garlic sauce, salmon steaks, cut 1/2 inch thick--skinned , boned and divided into, asparagus, trimmed, pure olive oil, salt and freshly ground pepper, light miso paste, fresh lime juice