495128 Sun Mar 02 16:29:59 -0800 2008 18 31 Home Cooking 0 3452930 i made miso-rubbed turkey for thanksgiving and have a lot leftover. does anyone have any good ideas for how i can use up the rest? so far i've rubbed it on salmon and steak before grilling. anything else? good miso soup recipes are welcomed also! thanks! Sun Mar 02 16:29:59 -0800 2008 12078 rebs 1 3452984 Daikon radish with miso is good (simmer/soften daikon slices, drain and add 1:1 miso:sugar w/ red pepper flakes and some dashi) this turns out really juicy and is good for several days. Another is to roast eggplant quarters (score the tops) and then top with the above miso sauce to finish -- garnish with sliced green onion and sesame seeds and roast for a few minutes. Sun Mar 02 16:50:14 -0800 2008 3452930 18264 steinpilz 2 3456779 ooh! this eggplant sounds so delicious! i'll have to try it this week... thanks! Mon Mar 03 18:00:16 -0800 2008 3452984 12078 rebs 1 3453003 I'm in much the same boat. There's a giant vat of miso paste that's been sitting around in my fridge for the past year. The good news is that it hasn't gone bad and probably won't for another few years. The bad news... well, it's still there! A few of the uses I've found for mine: Miso Ginger Dressing Give this a whirl in the blender / food processor: 1/3 cup rice vinegar 2 tablespoons white or yellow miso 2 large garlic cloves, peeled 1 tablespoon sugar 2 teaspoons chopped fresh ginger 1/2 cup olive oil Nobu in NYC (and other cities) is known for its miso-glazed black cod (recipe here: http://www.texasmonthly.com/food/recipefiles/?2005-08-01/recipe.php) There's also a restaurant that serves a miso chocolate cake, but so far, I haven't been able to find a recipe. You can always add it to regular soups to give them a richer flavor, as well. Sun Mar 02 16:57:21 -0800 2008 3452930 64215 cimui 2 3453079 And here's an intriguing recipe for caramel corn using miso paste that I just came across (but haven't tried): http://www.edenfoods.com/recipes/view.php?recipes_id=365 Sun Mar 02 17:25:03 -0800 2008 3453003 64215 cimui 1 3453183 I use white miso for Nobu's infamous miso-marinated cod dish. http://www.wolfgangpuck.com/recipedetail.php?Alias=RE_WP3099 Sun Mar 02 17:59:51 -0800 2008 3452930 10763 Miss Needle 2 3454044 Do you think this would work with the red miso currently inhabiting my refrigerator? Mon Mar 03 06:01:17 -0800 2008 3453183 75548 spopodopolis 3 3454065 I think it would be OK if you use a different type of fish. Red miso is stronger than white miso. I grew up eating red-miso marinated mackerel as a kid. I think the red miso would overwhelm the delicate sablefish. Mon Mar 03 06:10:48 -0800 2008 3454044 10763 Miss Needle 4 3454147 Thanks! Anyone red miso ideas, while we're on the topic? Mon Mar 03 06:43:41 -0800 2008 3454065 75548 spopodopolis 2 3456119 anyone ever made this? 2-3 days marinating fish - huh? Mon Mar 03 14:33:17 -0800 2008 3453183 159713 marcharry 3 3456122 I've marinated the fish anywhere from 1-3 days. Marinating the fish 3 days only marginally improved the flavor. I think one day is sufficient. Are you concerned about the freshness after 3 days? Mon Mar 03 14:34:48 -0800 2008 3456119 10763 Miss Needle 4 3466837 sort of - it just seems like overkill. maybe Nobu is laughing his butt off at wolfie's expense!...marinate for three days..ha!ha! got ya there... Thu Mar 06 12:59:35 -0800 2008 3456122 159713 marcharry 3 4126884 I made a miso black cod for my boyfirned's bday dinner and split the difference at two days marinating time. It was fantastic! Fri Oct 24 13:13:57 -0700 2008 3456119 119675 scrummy 1 3453682 Christine Pirello, the cook show host who does vegetarian and macrobiotic stuff, uses white miso in various interesting ways. For more information, go to christinacooks.com I think she used it to make an alfreda sauce. She uses it to simulate the creamy cheese texture and flavor thing. Sun Mar 02 21:35:00 -0800 2008 3452930 11936 FelafelBoy 2 3454360 Here in Japan, white miso is a speciality of kyoto and tends to be on the sweet and mild side. I personally love it in the Dengaku form - either daikon or eggplants. Mix the miso with sake, mirin and sugar, then use it as a topping for cooked eggplants or daikon. You could braise the daikon or deepfry the eggplants. Finish off in the oven to make it a bit more interesting. Mon Mar 03 07:59:56 -0800 2008 3453682 100052 Klimbim78 1 3456265 What a great thread - I also have a large quantity of white miso paste being totally neglected in the fridge... I love Klimbim's suggestion to make a sauce to serve with eggplant, will definitely try. All I really do with it now is stir some into chicken or veggie stock and add tofu+scallions to make a VERY lazy-woman's miso soup... Mon Mar 03 15:12:46 -0800 2008 3452930 63462 missfunkysoul 1 3466865 I've used it to make a vegan pesto with spinach and white miso with walnuts and Olive Oil. A lot of people who wouldn't eat anything labeled "vegan" have enjoyed this. Thu Mar 06 13:05:17 -0800 2008 3452930 94635 adventuresinbaking 2 3467629 It sounds great! Thu Mar 06 16:24:54 -0800 2008 3466865 18264 steinpilz 1 3467669 ok, i've lost my mind i made something with a miso/grapefruit sauce a few weeks ago... but i'll be damned if i can remember more than that. scallops? salmon? chicken? hmmm i think scallops... and i think i mixed miso grapefruit juice, mirin, sake, and um.. stuff.... that sounds right served w/ grapefruit supremes..... hmmm whatever it was it was damned good lol Thu Mar 06 16:39:27 -0800 2008 3452930 135229 thew