We love our miso soups and keep several different types of miso in the fridge. Today, weak from an illness, I made a fortifying broth with spices and served with noodles, mushrooms and greens. Delicious.
We love our dips and spreads, as you know, and this recipe from Ottolenghi slots nicely into our collection. It’s a dish you need to begin the day before, to allow the mushrooms to pickle and the beans to soak. (You can use canned beans though, should you prefer. Use about 500g canned beans).
It is an Ottolenghi dish from Plenty More, and makes a great lazy afternoon snack or a mezze dish.
The dish uses miso in the pickling liquid – this is usually easily available these days. Even supermarkets stock it – also Asian groceries, health food shops and Japanese groceries. Ottolenghi says to use a brown miso, one of his usual omissions in specifying precisely which miso to use. There are dozens of types of miso. For this dish I recommend a light- medium brown miso rather than a dark brown one.
Browse all of our Mushroom dishes and our Dips and Spreads. The recipes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer collection of recipes.
A wonderfully surprising dish.
In this dish the King Oyster mushrooms have been sliced quite finely, although they can be sliced thicker. They are marinated in our Special Miso Sauce and pan fried with the marinade. It is a deeply flavoured and delicious dish, perfect with rice and a green salad.
The Special Miso Sauce can be made any time prior to the mushrooms. It stores well in the fridge or freezer.
King Oyster Mushrooms are also known as King Trumpet Mushrooms or Eryngii.
Check out our collection of Miso recipes here.
Feel free to browse all of our mushroom recipes. Or explore our Early Summer dishes. Continue reading “King Oyster Mushrooms with Special Miso Sauce”
The thing about Special Miso Sauce is that it is rich and dark and almost overwhelming in its deep flavours, so it is perfect for dishes in which you might use, if you weren’t vegetarian, things like fish sauce or anchovies. Not that it tastes the same but it does have that same affinity for certain ingredients.
And we all know just how well miso pairs with eggplant anyway – it is a classic combination in the miso-loving parts of the world. So in this dish we bring together eggplants and the Special Miso Sauce for wonderful results and a very simple dish.
Similar recipes include Roasted Eggplant with Saffron Yoghurt, King Oyster Mushrooms with Special Miso Sauce, Algerian Eggplant Salad, Roasted Eggplant with Crushed Chickpeas, and Eggplants in Tamarind Leaf Paste.
Check out our collection of Miso recipes here.
I hadn’t really cooked any dishes from Ottolenghi’s books for about a year (and it would be another 6 months before I went back to cooking his recipes regularly). When I began cooking from Plenty More again, I realised 2 things: Firstly how much I had missed the flavours of Ottolenghi, and secondly I remembered the almost tedious number of processes in each recipe.
The deep sweetness and intensity produced by miso paste, combined with other Japanese staples, are guaranteed to put a smile on your dial on an overcast Winter or Early Spring day.
This one is no different. It has 7, yes seven, different processes with associated pots, pans and equipment. Make the vegetarian dashi, ribbon cut and soak ginger and spring onions, prep the eggplants, deep fry the eggplants, saute the onions, walnuts etc, make the sauce, cook the noodles.
So Ottolenghi flavours come at a price. Leave an afternoon free – at least several hours to cook and clean up – when making any of his dishes.
To be fair though – the man I call the Master of Flavour produces amazing dishes that makes the hours worth the effort!
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. You can see the original recipe here.
Browse all of our Japanese dishes and all of our Eggplant recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.
Oh my goodness, Miso comes in so many different varieties, strengths and uses, sometimes it is difficult to know where to begin. But miso is so necessary in a vegetarian kitchen to add umami to dishes in the easiest and quickest way.
So we put together some of our favourite Miso recipes for you to begin experimenting and hopefully you will fall in love with this funky paste, just as we have.
Daikon is popular in Japan and Korea (and each have a slightly different type of daikon), so flavours from these countries pair well with this long white radish. It is also used quite commonly in India, BTW, but here we are focusing in on some Japanese flavours.
The daikon is simmered with kombu, my favourite seaweed, and then served with a tahini-miso sauce. It is so delightful, and I serve it as a small starter. If I am eating alone, I dip the slices into the sauce, but for company, it is easier to place a spoonful of the sauce on top of each slice.
Sometimes I sprinkle some Korean chilli flakes or Japanese Shichimi Togarashi, (seven spice pepper) over the slices of daikon, and love the slight spice hit they give.
You might like to read What to Do with Daikon Radish.
This recipe is one that Taste published some time ago and a friend pushed me to have a look at it. I was very sceptical – cooking miso is not something that I do often (heat destroys some of its health properties), and cooking lemon juice is rarer (cooking changes its flavour). But I do like to test recipes, especially if prompted or recommended by friends. So one Saturday afternoon when I was roasting some broccoli and needed a sauce for it, I set about making this special miso sauce. With only 5 ingredients – miso, rice vinegar, sugar, lemon juice and mirim – the result is precisely as you imagine. Dark. Rich. Bright. Chilli-hot. Sweet.
The recipe is originally from Hiroko Shimbo’s Hiroko’s American Kitchen. While it uses Japanese ingredients, it is not something traditionally Japanese – far far too bold and funky for the subtleness of Japanese cuisine.
The premise for this sauce is that
- it is so very easy to make
- it freezes, but not solid, so you can spoon it out into dishes whenever you want – keep it in the freezer in a solid container, not a ziplock bag (it will leak out)
- it can be used in almost anything – stirred into sauteed potatoes and into soups and braises. Toss through fried rice. Stir into lentil stews and make miso soup with it. Toss roasted broccoli and cauliflower in it. Add a little to dressings, dips and spreads.
Pretty much the number of uses of this sauce is infinite, guided only by your imagination. Add a little to a dish for full-on flavours, or add just a little for a mysterious undertone.
Actually it is so dark and funky, I’ll use it as a vegetarian substitute in place of fish sauce in some recipes.
Today, we roasted slabs of broccoli and served with the sauce. Broccoli shines when paired with something punchy, formidable and umami-rich, so the combo works divinely.
This is a totally magic sauce – it makes every dish you use it in very special. I use it in a hundred different ways – so many, you might want to make a double recipe. It will keep for 2 – 3 weeks in the fridge and it reheats easily.
The sauce is a combination of sweet, chilli and sour, with the tempering of the coconut milk and peanut butter. The sour flavours are layered in a tantalising way – you have palm vinegar or rice vinegar, lime juice, umaboshi and tamarind, and yet it is not too much. The sweet is layered with sweet soy and palm sugar. The heat comes from fresh green chillies and red chilli jam or paste. I usually have this one and this complex-flavoured one on hand – you can use what is in your cupboards, or you might like to make one of these so that you have some on hand. As always, because chilli pastes vary in heat level (and so does your tolerance), adjust the amounts in the recipe to your preference.
The sauce is a brown one though, or beige rather, from the soy, sugar and tamarind. But don’t mind that, it is delicious. Normally I would throw a heap of coriander leaves on top of the dish, but thanks to the record-breaking heatwaves we have had, the coriander fields are burnt to a crisp. However, do scatter some chopped peanuts over the top of your dishes using this sauce.
How is this sauce used? I drizzle the sauce on soups. Dunk noodles in it. It makes a wonderful sauce for deep fried tofu, or baked sweet potato, or steamed snake beans (or all 3 together). It goes beautifully drizzled over steamed, grilled or baked vegetables. Mix it through salads, especially Gado-Gado. Pour around steamed dumplings.
You might like to read our Very Special Turmeric Recipes.
Miso has long been a favourite and we adore Miso Soup. Recently I found a sweet little Japanese bowl that just smiles sweetly and says “let’s make miso soup” to me every time I catch its eye on the kitchen bench. It is very easy to make if you have miso paste. But miso is not limited to making miso soup – there are hundreds of ways that it can be used.
Miso is a Japanese staple made by fermenting soybeans and grains (rice, barley, buckwheat, millet, rye for example) with salt and a particular type of fungus, called Aspergillus oryzae. The result is a thick paste, the colour and flavour of which varies according to many different factors (the exact ingredients, the season, the region, the duration of fermentation and the fermenting vessel, to name a few).