Top Rated Miso Glaze Recipes
Miso is such a prominent flavor, just a little will add a whole new dimension to a dish. This easy salmon recipe takes a little prep, a little waiting, and just 10 minutes in the oven. During the warmer months, bring this recipe outside and make it on the grill, instead.Click here to see The New and Improved Farm-Raised Salmon story.
Roasted Root Vegetables with a Miso Glaze
These miso glazed roasted root vegetables have become a new fall staple in our house. This vegetable side dish takes one of my favorite ways to prepare any and all root vegetables—roasting. It packs on the flavor with the addition of a buttery, salty, slightly sweet miso glaze.
Miso, a fermented soybean paste, adds saltiness to roasted radishes for a quick and easy side.
small to medium radishes, trimmed and halved, leaves reserved
unsalted butter, at room temperature
1. Heat oven to 450°F. Coat rimmed baking sheet with 1 tablespoon oil, then add radishes, cut sides down, and drizzle with remaining tablespoon oil. Roast, rotating baking sheet once, until radishes are golden brown on bottoms, about 15 minutes.
2. Meanwhile, in large bowl, combine butter and miso. Remove radishes from oven and transfer to bowl, discarding any oil. Toss until well coated, then fold in 2 cups radish leaves. Serve sprinkled with sesame seeds.
Nutritional Information (per serving): About 150 calories, 12 g fat (4.5 g saturated), 2 g protein, 295 mg sodium, 10 g carb, 3 g fiber
Roasted Cauliflower with Miso Glaze
Start to finish: 30 minutes | Servings: 4
- 2-pound head cauliflower, trimmed, cored and cut into 11⁄2- to 2-inch florets
- 3 tablespoons peanut oil
- Ground white pepper
- 1⁄3 cup red or white miso
- 4 teaspoons unseasoned rice vinegar 2 teaspoons sake
- 1 teaspoon honey
- 1 teaspoon finely grated fresh ginger
- 1⁄4 cup shelled roasted pistachios, chopped 1 bunch scallions, thinly sliced
- 1⁄4 cup chopped fresh cilantro
Heat the oven to 500°F with a rack in the lowest position. Line a rimmed baking sheet with foil and place the baking sheet in the oven.
Place the cauliflower in a large bowl. Add the oil and 1⁄4 teaspoon pepper, then toss to coat. When the oven is at temperature, quickly remove the baking sheet and distribute the cauliflower in an even layer reserve the bowl. Roast until the cauliflower is just tender and browned in spots, 15 to 18 minutes do not stir.
Meanwhile, in the reserved bowl, whisk together the miso, vinegar, sake, honey, ginger and 2 tablespoons water. As soon as the cauliflower is done, transfer to the bowl with the miso mixture and gently toss. Carefully stir in the pistachios, scallions and cilantro. Transfer to a serving platter.
Notes: Don’t forget to heat the baking sheet for 10 to 15 minutes while preparing the cauliflower. A heated baking sheet—along with allowing the cauliflower to roast without stirring—ensure flavor- building caramelization.
The team roasts the cauliflower before tossing the richly browned florets with miso blended with vinegar and ginger, then top it with toasted pistachios, scallions and cilantro. The result is fresh, warm and rich.
- For the Miso Honey Sauce:
- 3 tablespoons miso (fermented soybean paste, either white miso or "awase" miso which is a combination of white and red miso)
- 1/2 tablespoon sugar (granulated, white)
- 2 tablespoons honey
- 1 tablespoon garlic (minced)
- 1/2 tablespoon ginger juice (or finely minced ginger)
- 1/2 tablespoon sesame oil
- Optional: Salt to taste (optional as miso paste is salty)
- Optional: black pepper to taste
- Optional: 2 green onion stalks (or substitute with Japanese "nira" or garlic chives)
- For Pork and Lettuce Wraps:
- 1 pound/400 grams pork (sukiyaki-cut or other medium thin sliced pork or substitute with 6 to 8 pieces of thicker pork loins)
- 6 pieces of lettuce (green leafy, or Japanese "shungiku" crown daisy greens to wrap the pork with.)
- 4 skinless cod fillets (6 ounces each)
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup white miso paste
- 1/4 cup sugar
- Olive oil
In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven serve immediately.
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Sticky Miso Glazed Chicken
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 2 hours marinating time
- 4 chicken thighs, bone in, skin on (around 1kg/2.2lbs)
- 5 tablespoons mirin
- 3 tablespoons white miso paste
- 2 tablespoons finely grated ginger
- 2 tablespoons sugar
- 2 garlic cloves, peeled and finely chopped
- 3 teaspoons soy sauce
- 1.5 cups chicken stock
- 1 cup koshihikari or sushi rice
- 5 slices ginger
- 2 garlic cloves, peeled and chopped
- 2 tablespoons sesame oil
Step 1 - Mix the mirin, miso paste, ginger, sugar, garlic and soy sauce together. Coat the chicken with this paste and marinate for at least 2 hours or you can also marinate this overnight. Bring the chicken to room temperature (this is important not just because the sweet glaze on top caramelises quickly and you want the chicken cooked through).
Step 2 - Preheat oven to 190C/380F and line a baking tray with parchment. Place the chicken pieces on the tray and allow the excess paste to drip off (I didn't as you can see and it formed a burnt ring around it). Roast the chicken for 20 minutes. Baste with the oil from the chicken and then roast for 10 minutes or until cooked through.
Step 3 - Meanwhile while the chicken is cooking, make the rice. Rinse the rice several times until the water runs clear. Then add the stock, ginger and garlic and bring to a boil. Reduce heat to low and keep the lid on and steam for 15 minutes. Add the sesame oil and stir. Serve the chicken with the rice.
- 2 tablespoons mirin (Japanese sweet rice cooking wine)
- 2 tablespoons rice wine vinegar (unseasoned)
- 1/3 cup white (shiro) miso
- 2 tablespoons sugar
- Safflower or other neutral-tasting oil, for baking sheets
- 4 skinless black cod fillets (6 ounces each)
Combine mirin, vinegar, miso, and sugar in a small saucepan. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat transfer glaze to a small bowl and let cool completely.
Heat broiler, with rack 6 inches from heat source. Coat a baking sheet lightly with oil. Arrange fish on sheet, and brush generously with miso glaze. Broil until fillets are browned on top and opaque throughout, 6 to 8 minutes. (If the top of the fish browns before it's cooked through, cover loosely with foil.) Serve warm.
What Kind of Veggies Can I Use?
Truly the key here is to use any veggies that are going to cook up quickly for you. Just reserve a few tablespoons of the marinade and toss the veggies in it. When you are laying them into the pan, just make sure that you lay them around the fish and not under, otherwise they will steam and not roast, leaving them soggy rather than crispy. There is ONE vegetable that you put underneath the fish…keep reading below!
- Broccoli or Broccolini: Either one of these will be great in the oven, both will get crispy.
- Asparagus pairs beautifully with fish and roasts up beautifully. Want something a little different with asparagus? Try my Lemon Parmesan Asparagus for a change!
- Cauliflower works similar to broccoli in this recipe. However if you are in need of another great recipe my Chipotle Lime Cauliflower would pair beautifully with this miso glazed salmon as well.
- Baby Spinach is always an excellent pair with fish! This will be the only vegetable that you will put underneath the fish. That way the baby spinach will wilt underneath the fish and get beautifully tender. If you want to make it separately, I do have an awesome recipe for Garlicky Baby Spinach