This delicious topping is rich in umami goodness, and can be used on fish, chicken, cold veggies and salads with equally tasty success!
Spicy Miso Topping
2 T. (30ml) soy sauce
3 T. (45ml) rice vinegar
2 T. (34g) white miso
1 T. (15ml) water
1 knob ginger, grated
3 T. (45g) sesame tahini (or Japanese nerigoma sesame paste)
1 ½ t. (6g) sugar
¼ t. (1g) red pepper flakes
Whisk all ingredients together until smooth. Will last in refrigerator for a month.
What to put it on:
No-Mess, No-Smell, Perfect Poached Salmon
The biggest thing that kept me from making fish more often is that I hate how fishy the kitchen smells afterwards. But with this poaching technique from Kenji Lopez-Alt’s cooking site, SeriousEats, there’s no smell (even while it’s cooking!) and it turns out perfect every time.
Boneless, skinless salmon fillets (I usually can’t find them without the skin, so I just peel it off after it’s cooked)
Put the salmon fillets in a large saucepan and pour in just enough cold water to cover them completely.
Add the juice from one lemon and a large pinch of salt. Heat the pan over medium heat until the water reaches about 170°F (77°C) It won’t be boiling. Turn off the heat and cover the pan. Leave the salmon in the water until the thickest interior of the fish registers at least 115°F (46°C) on an instant read thermometer. (Mine took 9 minutes, so if yours is bigger, it will take longer.)
Transfer the fish to a plate and let rest for five minutes before topping with dressing and serving.
Peppery Marinated Mushrooms
½ c. (115g) small mushrooms (I use shimeji, which are also known as “Clamshell” or “Pioppino” mushrooms, but you can try other kinds too)
Sesame oil and salad oil (for sautéing)
2 T. (30ml) soy sauce
2 T. (30ml) mirin
2 T. (30 ml) sake
2 T. (30 ml) rice vinegar
Red pepper flakes
Black pepper, coarsely ground
Heat a mixture of sesame oil and regular salad oil in a frying pan and add mushrooms with a sprinkle of red pepper flakes and freshly-ground black pepper. Sauté until until slightly soft. Combine soy sauce, mirin and sake in a small saucepan. Bring to a boil. Stir mushrooms into the mixture. Cook until sauce is reduced slightly. Let cool in juice. Can be served warm or cold.
Chilled Snow Peas in Soy-Lemon Dressing
Fresh green snow peas or snap peas, ends trimmed
Soy-Lemon Dressing (link to recipe from the June Japanagram)
Add a generous pinch of salt to a saucepan of water and bring to a boil. Fill a big bowl with cold water and set it next to your sink. Add trimmed snow peas and boil just until they turn bright green, 20-30 seconds. Drain immediately and drop the snow peas into the bowl of cold water to stop them cooking.
Note: Wait to toss the snow peas with the Soy-Lemon Dressing until right before serving—don’t do it much in advance because the soy sauce in the dressing will “cook” the raw veggies and turn them brown!
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