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Miso (the ingredient, not the soup) is a wonder in itself, made from fermented soybeans, sometimes a little barley and rice (koji) and this umami wonder hit comes in many styles and colours. Red (aka) has a longer ferment and is saltier in taste, more concentrated and assertive in flavour. Yellow (shinshu) has been fermented less than red and is a little more acidic than its white (shiro) counterpart. White miso is a lot more mellow in taste and lighter in colour due to its shorter ferment of soybeans and more koji.
Mild and slightly sweeter, white miso paste is the name of today's game as we delve into the sweet, savoury and umami potential from our tub to yours.
Miso salted caramel sauce
In a pan over medium heat, cook:
- 2 cups caster sugar
For 5-6 minutes or until the sugars caramelise.
Once you reach your golden colour, add:
- ¾ cup thickened cream
- 60 g butter
- 3 tbsp white miso paste
Stirring continuously until creamy and smooth. Top with pink sea salt flakes (optional) and spoon over ice cream, over grilled bananas or make your own miso caramel milkshake.
Honey miso-glazed chicken thighs
In a small frypan, heat:
- 1 tbsp sesame oil
- ¼ cup honey
- 5 cm knob ginger, crushed/grated
Add and bring to a boil:
- 30 ml sake or rice wine
- 4 tbsp white miso paste
Add:
- 400-500 g chicken thigh
Reduce the heat and cook for 15 minutes or until cooked through and the glaze becomes sticky and the chicken caramelised.
Serve with steamed rice or with some chopped birdseye chilli and fresh coriander.
Miso and maple nuts for the win. Source: Farah Celjo
Heat oven to 140°C and roast:
- 4 cups unsalted raw nuts (almonds, pecans, cashews, walnuts, Brazil nuts)
For 15 mins or until golden.
In a small saucepan, heat:
- 60 g butter
- 2-3 tbsp white miso paste
- ½ cup maple syrup
- ½ cup brown sugar
- 2 tsp cinnamon
- 1 tsp chilli flakes or oil (optional)
Stir until well combined and sticky.
Take the roasted nuts and place them into a bowl, pour the bubbling hot miso maple butter over the top, tossing through until all nuts have been coated. Lay them back on the line baking tray to cool.
Sprinkle with extra salt to finish and then pop them into airtight containers. Great on your next ice cream sundae pick 'n' mix, crushed over your breakfast porridge or as a mid-afternoon or midnight movie snack.
Miso and black sesame brigadeiros (Brazilian fudge)
In a small saucepan, heat:
- 1 x 400 g can condensed milk
- 4 tbsp cocoa powder, sifted
- 2 tbsp white miso paste
- 1 tbsp butter
Continuously mix to avoid sticking or burning and then set aside to cool.
Place a mixture of chocolate sprinkles and black sesame onto a plate ready for rolling.
Using your hands, take half to three-quarter tbsp measurements of the miso and chocolate batter and roll them into balls to the size of your choosing. Roll them in sprinkles and sesame and then pop them into lolly or muffin cups.
Miso onions
Preheat your oven to 200°C.
In a small saucepan, melt:
- 2 tbsp butter
- 1 tbsp white miso paste
- 1 tbsp brown sugar
- ⅓ cup stock
- Salt and pepper, to taste
In a heatproof baking dish, add 6-8 small brown onions that have been halved lengthwise. Pour ¾ cup of the miso butter over the top and seal with some foil. Bake for 20-30 mins. Remove the foil, add the remaining miso butter and bake for another 10 minutes or until golden and caramelised. Sprinkle with chopped spring onions, to serve.
More miso, no problems
Cooking with miso, everything but miso soup
