Miso Grilled Vegetables
Happy Monday Dear Readers!
Last night we had Miso grilled veggies. I love Miso. It is one of the most versatile food staples I can think of. What is Miso, you ask? www.epicurious.com/tools/fooddictionary/ defines Miso thusly:
Read More http://www.epicurious.com/tools/fooddictionary/search?query=miso#ixzz1iyv8oAmN
You can use Miso for the obvious: Miso Soup. You can, however, use it for so many other things.
1. Miso-Soy Salad Dressing
2. Miso-Apricot Marinade for Chicken or Pork
3. Miso Pesto
4. Miso Infused butter for veggies
5. Miso-garlic Marinade for roasted or grilled veggies
As I stated above, I made #5 last night for dinner. Here is the recipe-
MISO GRILLED VEGGIES
1/4 cup Miso (any variety)
1 Clove garlic-crushed and minced
2 tbs. Brown Sugar
1 Tbs. Sesame Oil (strictly optional)
Veggies of your choice
cut the veggies into manageable pieces that can be either grilled or roasted. Whisk the miso, garlic, sugar, and optional sesame oil. Toss the veggies in the miso mix, and allow them to stand for about 10 minutes or so.
Grill the veggies until they are well marked. If you don't have, or can't use your grill due to weather, roast the veggies in a single layer on a foil lined sheet pan at 400F for 10-12 minutes until done.
Serve with rice or noodles.
Last night we had Miso grilled veggies. I love Miso. It is one of the most versatile food staples I can think of. What is Miso, you ask? www.epicurious.com/tools/fooddictionary/ defines Miso thusly:
miso
[MEE-soh]
Also called bean paste, this Japanese culinary mainstay has the consistency of peanut butter and comes in a wide variety of flavors and colors. This fermented soybean paste has three basic categories — barley miso, rice miso and soybean miso — all of which are developed by injecting cooked soybeans with a mold (koji ) cultivated in either a barley, rice or soybean base. Additionally, the miso's color, flavor and texture are affected by the amounts of soybeans, koji and salt used. It's further influenced by the length of time it is aged, which can range from 6 months to 3 years. Miso is a basic flavoring in much of Japanese cooking. The lighter-colored versions are used in more delicate soups and sauces, and the darker colored in heavier dishes. There are also low-salt varieties available. Shinshu miso is a golden yellow, all-purpose variety with a mellow flavor and rather high salt content. There are regional favorites such as sendai miso, a fragrant, reddish-brown variety found in northern Japan, and the dark brown hatcho miso, popular in central Japan. Miso is used in sauces, soups, marinades, dips, main dishes, salad dressings and as a table condiment. It's easily digested and extremely nutritious, having rich amounts of B vitamins and protein. Miso can be found in Japanese markets and health-food stores. It should be refrigerated in an airtight container.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. [MEE-soh]
Also called bean paste, this Japanese culinary mainstay has the consistency of peanut butter and comes in a wide variety of flavors and colors. This fermented soybean paste has three basic categories — barley miso, rice miso and soybean miso — all of which are developed by injecting cooked soybeans with a mold (koji ) cultivated in either a barley, rice or soybean base. Additionally, the miso's color, flavor and texture are affected by the amounts of soybeans, koji and salt used. It's further influenced by the length of time it is aged, which can range from 6 months to 3 years. Miso is a basic flavoring in much of Japanese cooking. The lighter-colored versions are used in more delicate soups and sauces, and the darker colored in heavier dishes. There are also low-salt varieties available. Shinshu miso is a golden yellow, all-purpose variety with a mellow flavor and rather high salt content. There are regional favorites such as sendai miso, a fragrant, reddish-brown variety found in northern Japan, and the dark brown hatcho miso, popular in central Japan. Miso is used in sauces, soups, marinades, dips, main dishes, salad dressings and as a table condiment. It's easily digested and extremely nutritious, having rich amounts of B vitamins and protein. Miso can be found in Japanese markets and health-food stores. It should be refrigerated in an airtight container.
Read More http://www.epicurious.com/tools/fooddictionary/search?query=miso#ixzz1iyv8oAmN
You can use Miso for the obvious: Miso Soup. You can, however, use it for so many other things.
1. Miso-Soy Salad Dressing
2. Miso-Apricot Marinade for Chicken or Pork
3. Miso Pesto
4. Miso Infused butter for veggies
5. Miso-garlic Marinade for roasted or grilled veggies
As I stated above, I made #5 last night for dinner. Here is the recipe-
MISO GRILLED VEGGIES
1/4 cup Miso (any variety)
1 Clove garlic-crushed and minced
2 tbs. Brown Sugar
1 Tbs. Sesame Oil (strictly optional)
Veggies of your choice
cut the veggies into manageable pieces that can be either grilled or roasted. Whisk the miso, garlic, sugar, and optional sesame oil. Toss the veggies in the miso mix, and allow them to stand for about 10 minutes or so.
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| Veg on the Indoor Grill |
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| Veg going into the Oven |
Serve with rice or noodles.
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