7635 saikyo yaki miso marinated cod Recipes

mirin, rice wine vinegar, white miso (shiro), sugar, cod fish fillets

quarter-size pieces fresh ginger, kombu kelp *, about 1/4 oz., loosely packed bonito flakes (katsuobushi), leek, white and pale green parts only, sliced and rinsed well, carrots, peeled and cut into 2-in. matchsticks, black cod or pacific halibut, cut into 1 1/2-in. pieces, sea scallops (15 to 16 per lb.), shrimp (26 to 30 per lb.), peeled, tails left on if you like, shiro (sweet white ) miso, lager (preferably longboard), lemon zest (optional), sliced shiso leaf * (optional)

broken pieces whole wheat bread, water or 1/2 cup broth, tahini sesame butter or 1/4 cup almond butter or 1/4 cup smooth cashew butter, red miso or 1 1/2 tbsp barley miso or 1 1/2 tbsp hatcho miso, onion, sesame oil, garlic, crushed, minced parsley, dried thyme, rosemary, sage

water, sea salt (pink himalayan), powdered bonito, green onions, sliced, white miso (mellow paste organic), coconut milk, panang curry paste (red ), thai red chili peppers (whole , do not cut), fresh galangal root (finely grated ), kaffir lime leaves (small), stalk lemongrass (fine minced ), shiitake mushrooms (fresh ), straw mushrooms (only if you cant find fresh), fresh lime juice (half of 1 juicy lime), raw brown sugar, butter (to poach the quail eggs in), fresh udon noodles, fresh cilantro (de-stemmed, leaves only ), quail eggs

white miso (also called shiro miso), mirin (japanese sweet rice wine), sugar, water, mayonnaise, tuna steak, cut into 1-inch cubes, zucchini and snow-pea salad

water (with or without a small amount of vegetable stock), shiitake mushrooms, scallion, miso (i use barley ), firm tofu, diced

seasoned rice vinegar, water, red miso or 2 tbsp white miso (fermented soybean paste), sugar, grated peeled fresh ginger, well-stirred tahini, vegetable oil, sesame seeds, for garnish

water, nutritional yeast, miso (i use brown rice ), sesame tahini, chunk fresh gingerroot, toasted sesame oil, peeled garlic clove, rice vinegar

boiling water, yellow miso (soybean paste), red miso (soybean paste), low sodium soy sauce, enoki mushrooms, firm tofu, drained and cubed

mame miso, made with soybeans, malted soybeans and salt, kome miso , made from malted rice, soybeans and salt, mugi miso, made with malted barley, soybeans and salt, shiro miso (white miso) is less salty and sweeter; lightest in flavor, red miso (sendai or aka miso) is saltier and stronger, brown miso is especially salty with a strong umami (savory) flavor, chougomiso is a mixed miso , combining two or more types

firm tofu, drained and pressed, lemon juice (about 2 lemons), white wine vinegar, miso, sea salt, garlic cloves, smashed but left whole

artichokes, lemon, halved, water, white wine, quarter-size slices fresh ginger, curry powder, turmeric, fresh or frozen soybeans, shelled (1/2 cup), green onions, thinly sliced, red onion, finely chopped, plum tomato, finely chopped, mayonnaise, garlic clove, minced, fresh ginger, minced, fresh lime juice, dijon mustard, rice vinegar, hot sauce , preferably sriracha, salt & freshly ground black pepper, fresh ginger, sake, mirin, soy sauce, yellow miso, sea bass fillets, about 1 inch thick, salt & freshly ground black pepper, olive oil, fresh lime juice, minced chives

tofu, extra firm, soy sauce, water, brown rice syrup, brown rice vinegar, garlic, minced, grated ginger, toasted sesame oil, scallions, sliced thinly, toasted sesame oil, white miso, mirin or white wine, rice or maple syrup, green scallion parts, blanched, nori sheets , optional

leeks or 1 large leek, butter, oil, water, miso (fresh or from miso soup mix), sweet gorgonzola, rind removed, mirin (optional), soft tofu (optional)

miso , shiro (sweet white paste), sake, mirin, halibut steaks , cut into 4 melallions, sesame seeds, lime (to garnish ), pickled ginger (to garnish )

dashi for miso soup, water, bonito flakes (dried tuna flakes), kombu, miso soup, dashi, miso paste (can use shiro miso - has a lighter flavor), cubed tofu - medium firmness, dried wakame (black seaweed flakes), garnish with a sprinkling of green onion, garnish with daikon slivers - optional

fennel bulb with stalks and fronds, pacific halibut fillets, cut into 1-in. chunks, pacific fish fillets* such as petrale sole , pacific cod, sablefish, and rockfish, in whole pieces, saffron (threads or powder ), pastis or pernod, fennel seeds, fine sea salt, extra-virgin olive oil

salmon fillet, cut into 4 portions, salt, white miso paste, sake, mirin (japanese sweet wine), spinach leaves, water , or as needed, white miso paste, white sugar, egg yolks, sake