Marinated Broccoli With Miso Dressing Food

MARINATED BROCCOLI

Steps:

• In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

SIMPLE MARINATED BROCCOLI

Steps:

• Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
• Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

MARINATED BROCCOLI WITH MISO DRESSING

Steps:

• Cut off and discard about 3 inches of the tough lower stem of the broccoli. Cut the remaining broccoli into serving size pieces, whatever size you prefer.
• Steam the broccoli for three to five minutes, until it is just barely cooked and still a bright green. Drain the broccoli and hold it under cold running water for 30 seconds or so to stop the cooking process and to preserve the bright color. Drain it wall and set it aside in a bowl.
• To make the dressing, mix the miso with the rice vinegar, Mirin and sesame oil, then set it aside.
• Chop the green onions finely.
• Toast the sesame seeds by shaking them in a frying pan over medium heat for about five minutes, until golden. Watch the seeds closely when they are in the frying pan as they can go from golden to burnt in just a few seconds. Add the seeds to the dressing.
• Add the miso dressing to the broccoli and toss it all together gently. You can serve the sesame broccoli salad immediately or leave it for a few hours to marinate (even better I think).
• This broccoli salad is best served at room temperature.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

MARINATED BROCCOLI

Steps:

• Remove tough ends from broccoli stalks.
• Also remove the large outer leaves and cut into florets, reserving stalks for another use.
• Place broccoli in a bowl or zipper storage bag.
• Combine remaining ingredients and pour over broccoli.
• Chill overnight, mixing occasionally.

MISO DRESSING

Steps:

• In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

HONEY MISO GLAZE

Steps:

• Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.