King Oyster Mushrooms with Special Miso Sauce

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. 

Similar recipes include Miso Soup with Dried Shiitakes and Noodles, Caramelised King Oyster Mushrooms, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.

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”

Roasted Eggplant 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.

Browse all of our Eggplant dishes and our Miso recipes. Or explore our Late Autumn dishes.

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Special Miso Sauce

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.

Similar recipes include King Oyster Mushrooms with Special Miso Sauce, Roasted Eggplant with Special Miso Sauce, Miso Peanut Coconut Sauce, Miso Vegetables and Rice, and  Miso and Tofu Dipping Sauce.

Browse all of our Miso dishes and all of our Japanese recipes. Or explore our Late Autumn food.

Continue reading “Special Miso Sauce”