Tag-Archive for » Miso «
Here is my second post for the recipezaar swap, I am doing and again another I really enjoyed. I did make with chicken breasts as this is what I had on hand and then chopped into bite size pieces and skewered. I also used left over marinade added a couple of other ingredients, boiled to get rid of the impurities from the chicken and used it as a dipping sauce, yum, yum. If you want to read more reviews or see other recipes by this chef please click here.
Ingredients
2 Tablespoons soy sauce
2 Tablespoons sake
2 Tablespoons mirin
2 Tablespoons miso , preferably white miso
2 Green onions , thinly sliced
1 Teaspoon fresh grated ginger
1 Clove garlic , crushed
8 Boneless chicken thighs (take the skin off if you prefer)
1 Teaspoon sesame seeds , lightly roasted
Method
1. Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.
2. Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.
3. Preheat grill so that it is very hot.
4. This can also be broiled in the oven, turning only once halfway through the cooking time.
5. Remove the chicken from the marinade and pat dry on kitchen paper.
6. Grill the chicken until cooked through and juices run clear.
7. Sprinkle with sesame seeds, serve with steamed rice.
Serves 4
All photos taken by me unless otherwise stated.
I made this the other night as a starter it was very good, it is a recipezaar’s member recipe. I did do the end a little differently just for presentation purposes. I placed the scallops in scallop shells, spooned sauce over and the sprinkled with cheese and melted it under the grill. I then placed some salad greens on a plate and placed the shells on that, looked great and tasted wonderful, definitely a different way to prepare scallops.
Ingredients
12 Sea scallops
To taste salt and pepper
1 Garlic clove , minced
All-purpose flour , for dusting
2 Tablespoons white miso or miso
1 Tablespoon mirin
1 Teaspoon soy sauce
1 Teaspoon superfine sugar
1 Bunch watercress , thick stems removed
2 Tablespoons vegetable oil
2 Tablespoons dry white wine
1/2 Tablespoon whole grain mustard
2 Tablespoons heavy cream
1/4 Cup Parmesan cheese
Method
1. Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops.
2. Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate. Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.
3. Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.
If you liked this recipe and would like to view other recipes by this chef click here.
