miso slaw

[rootofnewt]

A miso maker I happen to like makes very small, very limited batches of miso tamari a couple times a year. It's frequently made from their chickpea miso or their adzuki bean miso, both of which are gluten-free and soy-free. So a couple times a year, I place an order for the tamari and a couple things of miso.

The trick has been finding ways to really *enjoy* this handcrafted tamari without wasting it. Meat recipes always use a ton of it in marinade and sauce. Teriyaki really blows through it.

We've found that the trick is to use it on veggies. Nothing with heavy sauces. Instead, we go for light dressings on raw or lightly steamed veggies. There are a few in Madhur Jaffrey's World Vegetarian which work on green beans, asparagus, broccoli, etc.

I've been making a miso slaw. Shredded cabbage, sesame oil, ume plum vinegar, tamari, white pepper, adzuki miso (heavy and red), some water, ginger, and garlic. Our salted chilies looked scary, so I'm not using those. Today I added crushed red pepper, sometimes I don't. Or I use a random chili paste from the fridge. Need to make more salted chilies soon. Fortunately, peppers are in season. I pour the dressing over the cabbage, toss, and weigh it down. Every 10-15 minutes, I toss it again, and put the plate and bottles back on top. After half an hour or an hour, it's ready to eat, but the longer it sits, the better it tastes.

Yum.

It needs sesame seeds, but I'm out.

Comments

[xiane.livejournal.com]

*opens mouth, points at it*

That sounds yum!

[mac-arthur-park.livejournal.com]

Do you have a recipe for the salted chiles?

Yes!

[krasota.livejournal.com]

http://explodingcat.livejournal.com/64440.html

[bandhiaduit.livejournal.com]

i just couldn't understand what law you were talking about. a law about cabbage? about hand-crafted miso?

I'm a dork

[chorus-of-chaos.livejournal.com]

links are hard for me to find right now but if you do a search for a site called "Just Hungry" it's all asian and japanese recipes in a blog. She has a recipe for something called kinpira or kirapira (can't remember right off hand) that is basically a miso based cause to put on steamed or stir fried veggies, omg, it's wonderful. I buy "broccoli slaw" at walmart and make it with that and it keeps well, reheats well, and really shows up the flavor of the miso.

She also has miso marinated eggs which I can throw the recipe here, it's easy. take your miso, add a bit of honey, maple syrup or agave syrup, whatever your syrupy sweetener preference is until it's a very thick paste. Put a boiled egg in a bit of saran wrap and glop some of the miso mix on it and smoosh it around so the egg is well coated (about a 1/2 tblsppon works for me. It sounds like a lot of miso but it's not really) wrap the egg up tight and shove them in the fridge for three or four days. The flavor works its way through the eggs (it's sort of like tea eggs or soy eggs) and alters the color plus gives them a fantastic flavor.

I envy you your fancy miso. I'm lucky to get my hands on good old regular red and white miso, much less fancy miso.

also, wierd as it sounds, miso in tuna salad is good. I know, I'm a freak.