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Monday, September 01, 2014         

THE ELECTRIC KITCHEN


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Use miso for more than just soup

By Hawaiian Electric Co.

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Have you ever used miso in a recipe and then wondered what to do with the rest of it?

Commonly used in soup, miso is a flavorful fermented paste of barley, rice, or soybeans. High in protein, vitamins and minerals, it has a salty taste and buttery texture that makes it a rich accompaniment to a variety of foods, including chicken, fish, vegetables, dressings and marinades.

Miso originated in Japan and is used today in both traditional and modern cooking. It's also gaining popularity worldwide.

In Hawaii, miso is readily available in most grocery stores. Try these easy recipes and discover more uses for miso.

Cucumbers with Sesame Seed Miso Dressing

2 medium Japanese cucumbers

Salt

2 tablespoons finely ground sesame seeds

1 tablespoon miso

1 tablespoon sugar

1 tablespoon Japanese rice vinegar

1 tablespoon water

Cut cucumbers in lengthwise halves. Make 1/8-inch diagonal cuts along cucumber, leaving the slices intact. Turn cucumber and cut 1-inch pieces at right angles.

Lightly salt cucumber and let stand 10 minutes.

Combine remaining ingredients, add to cucumbers; toss lightly. Chill. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 40 calories, 1.5 g fat, no saturated fat, no cholesterol, 100 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein

Butterfish Miso Yaki

2-1/2 pound butterfish

2/3 cup miso

2 tablespoons soy sauce

3 tablespoons sake (rice wine)

1 tablespoon lemon juice

2-1/2 tablespoons sugar

1/2 teaspoon minced ginger root

1/3 cup chopped green onions

Rinse and wipe butterfish.

In large bowl, combine remaining ingredients. Soak butterfish in miso mixture at least 4 hours.

Place fish on rack of broiler pan and broil in oven 5 inches from unit for 6 to 8 minutes; turn and broil another 6 to 8 minutes. Serves 6.

Approximate nutritional information, per serving: 370 calories, 17 g fat, 7 g saturated fat, 125 mg cholesterol, greater than 1500 mg sodium, 15 g carbohydrate, 2 g fiber, 7 g sugar, 37 g protein

Pork and Eggplant with Miso

1-1/2 pound belly pork

2 stalks gobo (burdock root)

1/4 cup water

1/4 cup soy sauce

2 teaspoons minced ginger root

1 clove garlic, minced

1 pound long eggplant

1/4 cup brown sugar

1/2 cup miso

1/4 cup sake

1/2 bunch chives, chopped

2 teaspoons sesame seed, toasted and grounded

Cut pork into 1/4-inch slices.

Scrape gobo and cut into thin diagonal slivers.

Heat skillet and brown pork. Add water, soy sauce, gobo, ginger, and garlic. Bring to boil, lower heat and simmer about 2 minutes.

Partly peel eggplant, leaving strips of purple; cut diagonally into 1/2-inch slices.

Add to pork. Combine sugar, miso, sake and chives. Stir into pork. Simmer 10 minutes. Garnish with sesame seeds. Makes 6 servings.

Approximate nutritional information, per serving: 750 calories, 62 g fat, 22 g saturated fat, 80 mg cholesterol, greater than 1600 mg sodium, 30 g carbohydrate, 5 g fiber, 14 g sugar, 17 g protein

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For more recipes from Hawaiian Electric Co., visit www.heco.com.






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