Miso Question/Ideas

Discussion in 'Food & Cooking' started by giraffic, Aug 17, 2010.

  1. giraffic

    giraffic

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    Iv'e been experimenting with miso paste and I've found that if you mix it with melted butter(light miso) and pour it into popcorn it has a taste like "Cheddar Chesse". I can't seem to make it not chunky and I don't want to heat it with the butter becuase it will kill the miso. How do you guys add miso to hot things and also what are you doing with your miso, light or dark??
     
  2. titomike

    titomike

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    A Chef I used to work had as an entree a supposedly Japanese dish he called 'Nage'...

    I think it was mostly tomato based (Jpnse?) with white miso and coconut cream (or not?) in which choice seafood was poached...it was really good!

    If anyone recognises what I'm on a before I hit trial and error... /img/vbsmilies/smilies/redface.gif
     
  3. arxz

    arxz

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    This is what I found on wikipedia ....So I guess a nage could be made with anything as long as it served this certain purpose

    Miso, tomato, and coconut milk sounds stange and delicious...sounds like a pretty creative variation...maybe he was vegan or decided to make it like that for some religious reason.

    You could saute chopped onions and herbs with rice bran oil, then add the tomatoes...and maybe some sake(what kind of sake would be best used for this...Junmai daiginjo? or just the junmai...or futsu?) Whatever type of fish...maybe sole...or tuna...salmon? poach the fish then add coconut cream(and maybe a little bit of cornstarch?)

    That could possibly be extremely delicious...you should try it.

    nage  is a flavoured liquid used for poaching  delicate foods, typically seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.[1]

    [edit]Background


    Cooking something à la nage  translates as “while swimming” (French  nage) and refers to cooking in a well-flavoured court-bouillon.[2]  Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself [3], unlike a court-bouillon which is not. Ingredients such as tomatoes may be added.[1]

    [edit]

     
  4. chefhow

    chefhow

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    We did a Misoyaki Sable/Black Cod for years.  Miso was cooked with Sugar, Mirin and a little water until brown and cooled.  The fish was marinated in the Miso blend for 12 hours and then seared.  It was AMAZING
     
  5. thatchairlady

    thatchairlady

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    A LONG while back, bought all the fixings for Miso soup at little Asian market near me.  Only thing that cost much was the miso paste.  Made the dashi and it was SOOOOO too fishy for me!  It's my understanding (and so far proven true) that miso paste pretty much NEVER goes bad!?!  I like to put a spoonful into veggies to finish instead of salt.
     
  6. titomike

    titomike

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    Wow... posted my bit a while ago now.

    As above I did the Wiki thing too. Got my own place now so have done the trial n error with this dish. 2:1 Tom pste to Miso plus lemongrass n kaffir lime leaf....

    This started out as an alternative to chowder & has become a solid favourite. Now we do the chowder the same way as well...poaching prawn cutlets, calamari n mussels in the shell to order in the fish sodden base...much kinder to the seafood & so very well received.
     
  7. chefmasterjohn

    chefmasterjohn

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    Thank you for that informative post.. I was actually researching this quite a bit before I stumbled upon this thread.