Miso Marinade Food

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MISO-GINGER MARINATED GRILLED SALMON



Miso-Ginger Marinated Grilled Salmon image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

Steps:

  • Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
  • Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams

MISO-MARINATED SALMON



Miso-marinated salmon image

Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 9

3 tbsp pale (shiro) miso paste
2 tbsp mirin
1 tbsp sugar
1 tbsp saké (optional)
2 x 100g salmon fillets
half a cucumber
2 tsp rice wine vinegar
1 tsp vegetable oil
pinch caster sugar

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.

Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium

JAPANESE STEAK MISO MARINADE



Japanese Steak Miso Marinade image

From Epicurean.com, this recipe tastes quite authentic! I used a high grade marbleized flank steak (Japanese style) and coarse white miso with cooking sake and did not need to add water to make it cover my steak. The recipe suggests using a minute or flank steak. This may make a great dipping sauce for shabu shabu or yaki niku too!

Provided by COREprojects

Categories     Sauces

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons miso
2 tablespoons sake
1 teaspoon chopped garlic
1 teaspoon sugar
1/8 teaspoon pepper
water, as needed

Steps:

  • Cream miso with sake and then add all other ingredients.
  • Add steak and marinate for one hour at room temperature, adding water as needed to be sure the steak is completely covered.
  • Grill or pan-fry. I highly suggest pan-frying with a marbleized steak in a bit of oil to seal in the juices. Enjoy!

Nutrition Facts : Calories 62.9, Fat 1, SaturatedFat 0.2, Sodium 615.7, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 2.1

MISO MARINATED BLACKENED COD



Miso Marinated Blackened Cod image

Provided by Food Network

Categories     main-dish

Time P2DT25m

Yield 6 to 8 servings

Number Of Ingredients 5

3/4 cup white miso
1/2 cup sugar
1/4 sake
6 tablespoons mirin
6 to 8 black cod fillets or fillet pieces

Steps:

  • Over a double boiler, combine miso, sugar, sake, and mirin and whisk until sugar dissolves. Remove from heat and let cool. Refrigerate for a few hours so that marinade is cold and add black cod fillets or fillet pieces. Marinate for 24 to 48 hours in refrigerator.
  • Remove from marinade and scrape off most of marinade that is coating the fish. Preheat oven to broil (oven should be very hot and heat should be coming from the top down). Place fish on a greased foil-lined baking sheet. Place baking sheet approximately 6 inches away from top heating element. Broil 7 to 10 minutes, until browned. Depending on the thickness of the fish, fish should flake away; otherwise, bake an additional few minutes.

MISO MARINADE



Miso Marinade image

Make and share this Miso Marinade recipe from Food.com.

Provided by Abby Girl

Categories     Poultry

Time 10m

Yield 11 Tablespoons

Number Of Ingredients 5

2 tablespoons miso
2 garlic, minced
1 teaspoon ginger
1 teaspoon seasoned rice vinegar
1/2 cup water

Steps:

  • Combine the ingredients in a zip lock bag and add the meat.

Nutrition Facts : Calories 22.8, Fat 0.2, SaturatedFat 0.1, Sodium 114, Carbohydrate 4.5, Fiber 0.4, Sugar 0.3, Protein 1.1

MISO MARINATED TOFU



Miso Marinated Tofu image

This tofu is amazing that even my picky meat eater friends love it! Lots of flavor and very versatile...

Provided by Ashly1021

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 ounce) package tofu, extra firm...drain and pat dry with paper towels and cut into strips
4 tablespoons yellow miso
2 tablespoons brown rice vinegar
2 tablespoons honey
2 garlic cloves, smashed
1 dash ground ginger
1 dash red pepper flakes

Steps:

  • Place tofu in dish and splash with about 1-2 TBS soy sauce, then spread the marinade over tofu and let marinate overnight or for a day.
  • When ready to make either brown on both sides in a pan sprayed with pam or bake in the oven until golden brown at 350.

Nutrition Facts : Calories 179.4, Fat 7.8, SaturatedFat 1.3, Sodium 248.1, Carbohydrate 26.5, Fiber 7.4, Sugar 12.2, Protein 9.4

YARDBIRD'S YUZU MISO-MARINATED CHICKEN TENDER YAKITORI



Yardbird's Yuzu Miso-Marinated Chicken Tender Yakitori image

Tender pieces of chicken fillet are marinated in miso, yuzu zest, mirin, and sake for a delicately sweet-salty flavor.

Provided by Matt Abergel

Yield Makes 5 skewers

Number Of Ingredients 12

500g barley miso
150ml mirin
130ml sake
50 g fresh or frozen yuzu skin, chopped
150g white sesame seeds
15ml dark sesame oil
5ml light soy sauce
10 small chicken fillets (tenders), or about 8 ounces
Sake
Kosher salt
Yuzu zest, to serve
Fresh yuzu juice, to serve

Steps:

  • Prepare the marinade by placing the barley miso, mirin, sake, yuzu skin, sesame seeds, sesame oil, and soy sauce in a blender or food processor. Blend until smooth. Reserve in the refrigerator until ready to use.
  • Carefully remove the small tendon from the underside of each chicken fillet by running the tip of the knife blade just under the visible part of the tendon. Place the fillet on the cutting board. Pinching the end, run the knife along the tendon in a downward motion until removed. Repeat on the remaining fillets. Place in a shallow baking dish, and cover with the marinade, tossing to coat completely. Marinate for 1-2 hours.
  • Starting at the wider end, cut each chicken fillet into three pieces to make a total of six pieces. Move one of the larger end pieces to the side of the smaller pieces. Starting with the smaller pieces at the bottom of the skewer, pinch the meat so the rounded, smooth side faces up. Insert the skewer directly through the middle of the meat. Continue skewering the rest of the fillet pieces, working up in size, keeping the smooth side of the meat facing up. Repeat until you have five identical skewers, each weigh about 1½ ounces each.
  • Start with the smooth side down over high heat, grilling until light brown, 1-2 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until light brown, 1-2 minutes. Spray with sake and lightly season with salt to finish. Garnish with yuzu zest and a squeeze of fresh yuzu juice.

MISO-MARINATED SALMON



Miso-Marinated Salmon image

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath, then broiled or grilled. Learn how to make it for your next barbecue.

Provided by Hiroko Shimbo

Yield Serves 4

Number Of Ingredients 16

2 Tbsp. sake
3½ ounces (about 5 Tbsp.) Saikyo miso (sweet white miso)
1 Tbsp. sugar
1 large egg yolk
About ⅛ tsp. usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu
1¼ pounds fresh salmon or cod fillets, skinned or not, cut into 4 pieces
5 tsp. salt
8 ounces Saikyo miso (sweet white miso)
¼ cup sake
¼ cup mirin
¼ cup dry white wine
¼ cup rice vinegar
1 Tbsp. minced shallot
3½ ounces spinach leaves, 4 medium leaves reserved
Vegetable oil, for frying
6 to 8 Tbsp. extra-virgin olive oil, to taste

Steps:

  • First, make the tama-miso sauce. In a small cup, mix the sake with 2 tablespoons water. In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste. Add the rice wine and water mixture little by little, grinding all the time. Season to taste with shoyu. Have at hand a bowl half-filled with cold water and ice cubes. Transfer the sauce to the top of a double-boiler, and cook the sauce over simmering water, stirring constantly and thoroughly so you do not scramble the egg, until the sauce becomes thicker, about 6 to 8 minutes. Set the bowl of sauce in the bowl of cold water and ice cubes to cool. Tama-miso may be stored in the refrigerator, covered, for three days. Heat the sauce through before using it.
  • Salt the fish on both sides, and rest it on a steel rack set over the pan, for 1 hour in the refrigerator.
  • In a medium bowl, soften the miso by stirring in the sake and mirin. Spread one-third of the miso mixture in the bottom of a large pan in which the fish can fit without overlapping. Lay a tightly woven cotton cloth or two layers of cheesecloth over the miso in the pan. Wipe the salted salmon with a paper towel to remove the salt and the liquid exuded from the fish. Place all the salmon pieces on the cloth in the pan, and cover them with another tightly woven cotton cloth or two layers of cheese cloth. Spread the remaining miso mixture over the cloth, covering the surface completely. Wrap the entire pan with plastic wrap, and refrigerate it for 5 hours.
  • In a small saucepan, combine the dry white wine, komezu, and shallot. Bring the mixture to a boil over medium heat. Reduce the heat to very low, and cook the mixture until it is reduced to 1 tablespoon syrup.
  • In a large pot of boiling water, parboil the spinach, excluding the 4 leaves, 1 to 2 minutes. Cool the spinach in ice water, and drain the spinach well. In a food processor, purée the spinach. In a skillet, heat 1 inch oil over medium heat to 320°F. One at a time, add the 4 reserved spinach leaves to the oil, and cook them until they are bright green and translucent, 10 to 15 seconds. Transfer the spinach to paper towels to drain.
  • Lift the top cloth (or cloths) from the salmon, and remove the salmon from the marinade. Discard the marinade, or reserve it to use as a fish marinade one more time within 2 weeks, after heating it through and adding more miso and sake, or for making miso soup. If there is any miso residue on the fish, gently wipe it away with a paper towel. At this point you can refrigerate the fish, in a well-sealed plastic bag, for up to 3 days, or freeze it for a longer period.
  • Heat a broiler or grill, and the broiler pan or grill rack. With a pastry brush, lightly grease the pan or rack. Transfer the salmon to the pan or rack, and cook the salmon, turning once, until both sides are light golden. A 1-inch-thick salmon steak needs about 8 minutes' total cooking. Marinated fish burns easily, so you may need to cover the fish with aluminum foil as it cooks.
  • In a small saucepan, combine 2 Tbsp tama-miso sauce with the reduced vinegar-wine syrup. Place the saucepan over low heat, and cook until the mixture is heated through. Transfer the mixture to a medium bowl, and add the spinach purée. Little by little, whisk in the olive oil. Serve the salmon with the spinach sauce underneath and garnished with the fried spinach leaves.

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