Miso Butter Shrimp

Miso Butter Shrimp Recipe

Servings: 4Prep Time: 10 minutes Cook Time: 5 minutes

Serves 4 as main dish (over rice) or appetizer for 6

Ingredients:

2 tablespoons butter, melted3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)1 tablespoon mirin2 tablespoons sake1 pound raw shrimp, shelled

Directions:

In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.
 

 http://steamykitchen.com/23695-miso-butter-shrimp-recipe.html




 

 

















Japanese Miso Chicken stir-fry(recipe source: largely adapted from Angie YHL with some modification)

3 boneless chicken chop, trimmed of fat and cut into bite size

1 and 1/2tbsp Miso
1tbsp Japanese light soy sauce

1tbsp Mirin
1tbsp Sake

1tsp garlic paste
1tsp ginger paste

1 yellow onion, shredded
3 stalks spring onion, cut 1” in length

Method
1. Combine soy sauce, miso, mirin, sake,garlic and ginger paste in a small bowl, set aside.
2. Blanch chicken in hot water and rinse well.
3. Heat oil in a non-stick pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 3 minutes.
4. Stir in miso mixture, stir well. Add in onion and water (if too dry) and continue stir fry until sauce has thickened.
5. Add in spring onion, mix well.
6. Serve hot with steamed rice.


http://nasilemaklover.blogspot.sg/2011/06/miso-chicken-stir-fry.html

MISO BRAISED CHICKEN

Ingredients:
1/2 kg chicken - cut to pieces
250g Potatoes - remove skin and soak in salted water for a while then cut to pieces
1 tbsp oil

1 tbsp garlic - minced
1 tbsp miso paste
1 tbsp dark soy sauce *I used Lee Kum Kee's select brand*
1/2 tsp sugar
125ml water

Method:
1/ Season chicken with 1/4 tsp each of sesame oil, salt, pepper and 3/4 tbsp dark soy sauce and marinate chicken for 1-2 hours.

2/ Heat up oil in wok, add chopped garlic and miso paste and fry for a while till aromatic, then add in chicken pieces with another 1 tbsp dark soy sauce and 1/2 tsp sugar, continue to stir fry chicken well.

3/ Lastly add in cut potatoes, mix well with the chicken, add in 125ml water to cover the chicken. Bring water to boil and cover with lid, lower heat and simmer for about 20 mins or potatoes soften.

4/ Remove the lid and leave the sauce to dry up a little.

http://jottingsoflife.blogspot.sg/2010/11/recipe-miso-braised-chicken.html

 

 

 

 

 

 

Fried Miso Udon Noodle

Ingredients:

1 pack of Udon noodle(cooked)

10 shrimp (clean and deviened)

300-500 gm lean pork(sliced thin)

3-4 cloves garlic(minced)

1 tbsp miso paste

1 tsp dark soy sauce

1 tbsp sesame oil

4-5 leaves of Napa(cut small)

1 tsp white pepper

1 tbsp mirin

 

Method:

Heat wok with some oil at high heat. Add in garlic and pork first.

 

Wash udon noodle under running warm water to remove excess oil beside soften the udon noodle after sitting in cold fridge.

 

Add in udon noodle and all the seasoning (miso paste dark soy sauce,sesame oil,white pepper), stir and mix well.

 

Drizzle mirin and lastly add in napa and shrimp.

 

Ready to serve.

 

http://www.beachloverkitchen.com/2008/05/fried-miso-udon-noodle.html

 

 

Braised Pork Belly and Potato in Miso

Ingredients:

2 pound pork belly (cut 2 inch each)

5 potatoes (peel and halves)

5 cloves fresh garlic (peel and chopped)

2 tbsp miso paste

2 tbsp mirin (sweet wine)

1 tsp soy sauce *optional*

1 cup water

1 tbsp cooking oil

Method:

1. Prepare wok or stock pot with oil at medium high heat, add in chopped garlic, fry until fragrant, then add in pork belly.

2. Add in water, miso paste, potatoes and soy sauce, cover the pot with lid. Simmer for 30 minutes or until pork belly are soft and potatoes are tenderly cooked. Stir from time to time if you're not using non-stick pot.

3. Add in mirin and stir the combine ingredients, check the seasoning. Add some water if needed. Braise for another 10-15 minutes before remove from heat.

4. Serve warm with rice or noodle.

http://www.myasiankitchenny.com/2009/03/braised-pork-and-potatoes-in-miso.html

Grilled Miso Salmon

Grilled Miso Salmon
(served with asparagus, assorted peas & topped with bonito flakes)
One of the main reasons I wanna get a grill pan is because I’m attracted to the beautiful grill lines made on the food after the grilling. Wait, not because it’s (supposedly) healthier? Yeah, and that too :P
So here’s how I made it.
Ingredients(Serves 2)
(A) Main Ingredients::
- 2 salmon fillets
- 1 cup frozen vegetables/peas, cooked in microwave or steamer according to package instructions.
- some stalks of aspragus, remove hard skin along lower stalk using a butter knife
- bonito flakes (for garnishing)

(B) Paste for miso marinate::
- 2 tbsp miso paste
- 1 tsp light soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp sake or white cooking wine
- a bit of black pepper
Directions
1. Add the ingredients listed at (B) in a small bowl. Mix well.
2. Pull out the bones from the salmon fillet using your fingers or a tweezer.
3. Marinate the salmon fillets with the ingredients you mixed in step 1. Leave in fridge for at least half an hour, and longer if you can.
4. Season the asparagus with some salt and pepper, then grill.
5. Grill the salmon fillets, skin side down first, for about 4 minutes each side (or till lightly browned) over medium fire.
6. Serve cooked salmon fillets with the asparagus and mixed vegetables, and topped with bonito flakes.
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This post is my entry for this week’s WHB, hosted by The Well-Seasoned Cook, featuring the ingredient miso. Miso is a form of fermented soy beans and is an essential condiment in Japanese cooking. It’s useful to always have miso in the kitchen, as it can be used to make a quick soup base just by mixing some paste with hot water, and at the same time it’s also versatile enough to be used for marinating & stir-frying.
I’ve learnt something new today from this site, which broadly categorises miso into 3 groups, namely:

- White Miso :: “Light or white miso is mild and sweet. It may be mild but, to me it’s not subtle. It comes from warmer climates in the south, where fermentation goes quickly and requires less salt. It’s typically used in salad dressings and lighter dishes.”
- Red Miso :: “Medium (red) miso is the most versatile. It’s a good choice for recipes that don’t specify a particular type. And it’s a knockout in tomato sauce.”
- Dark Miso :: “Dark miso is stronger, saltier and more mature. It’s made in northern Japan, where the colder climate calls for a longer fermentation and more salt to keep the miso from spoiling. Its full-bodied flavor works best in wintry soups and stews.”


http://www.noobcook.com/grilled-miso-salmon/