Recipes for Sweet and Savory Miso
Inspired by a Japanese Classic, this sauce combines saltiness, sweetness, subtle tartness and bitterness with full load of Umami! This has it all! This Sauce will help you make a gourmet Japanese Inspired Cuisines at your own kitchen with ease.
Chef Tai’s Sweet and Savory Miso Sauce
Try straight out of the bottle on these dishes!
1. Glaze over Grilled Chicken with Skin on: Brush the sauce on grilled chicken pieces for a savory and slightly sweet glaze, adding depth of flavor to the crispy skin.
2. Drizzle over Baby Back Ribs or BBQ Meat: Brush or drizzle the miso sauce over baby back ribs or any barbecued meats to enhance their flavor profile with its sweet and savory notes.
3. Drizzle over Banh Mi Sandwich: Swap the usual chili sauce with Chef Tai's Sweet & Savory Miso Sauce in a Banh Mi sandwich for a different, richer taste experience.
4. Dipping Sauce for Fried Food, especially Calamari: Serve as a dipping sauce for fried foods like calamari, offering a delightful contrast of flavors to the crispy coating.
5. Drizzle over Any Types of Rice Dish: Add a finishing touch to various rice dishes by drizzling the miso sauce over them, enriching the flavors.
6. Condiment for Udon Noodle: Add a spoonful of the miso sauce into a bowl of Udon noodle soup as a flavorful condiment, enhancing the broth.
7. Condiment for Ramen Noodle: Similarly, include it as a condiment for Ramen noodle soups, adding complexity and depth to the broth and overall taste.
These suggestions can help bring out the best flavors of Chef Tai's Sweet & Savory Miso Sauce in a variety of dishes. Feel free to experiment and adjust quantities based on personal taste preferences!
Try straight out of the bottle on these dishes!
1. Glaze over Grilled Chicken with Skin on: Brush the sauce on grilled chicken pieces for a savory and slightly sweet glaze, adding depth of flavor to the crispy skin.
2. Drizzle over Baby Back Ribs or BBQ Meat: Brush or drizzle the miso sauce over baby back ribs or any barbecued meats to enhance their flavor profile with its sweet and savory notes.
3. Drizzle over Banh Mi Sandwich: Swap the usual chili sauce with Chef Tai's Sweet & Savory Miso Sauce in a Banh Mi sandwich for a different, richer taste experience.
4. Dipping Sauce for Fried Food, especially Calamari: Serve as a dipping sauce for fried foods like calamari, offering a delightful contrast of flavors to the crispy coating.
5. Drizzle over Any Types of Rice Dish: Add a finishing touch to various rice dishes by drizzling the miso sauce over them, enriching the flavors.
6. Condiment for Udon Noodle: Add a spoonful of the miso sauce into a bowl of Udon noodle soup as a flavorful condiment, enhancing the broth.
7. Condiment for Ramen Noodle: Similarly, include it as a condiment for Ramen noodle soups, adding complexity and depth to the broth and overall taste.
These suggestions can help bring out the best flavors of Chef Tai's Sweet & Savory Miso Sauce in a variety of dishes. Feel free to experiment and adjust quantities based on personal taste preferences!
Miso Broiled Sea Bass
Ingredients:
½ Bottle of Chef Tai’s Sweet & Savory Miso Sauce
4 skinless chilean sea bass filets, about 1 1/2 inches thick at 6 oz portion each
2 tbsp Vegetable oil, for baking
4 tbsp Citrus Miso Sauce
Instructions:
Pour the Sauce in a medium sized baking dish. Add the fish and turn to coat all over the filets. Cover the marinated fish with food film directly over the fish to create an air tight contact between sauce and fish. Cover the baking dish and refrigerate overnight or 6 hours at minimum. This process will draw out excess moisture out of the fish to deepen the flavor in conjunction with the flavor profile of this savory miso sauce.
Preheat the convection oven to 350 degrees F. Grab a small pizza pan or baking pan and oil it. Scrape off excess marinade off the fish filet. Place the fish over the oiled pan and place it into the oven and bake for 15 minutes, until flaky. Switch over the oven into Low Broil Mode and caramelize the top of the fish until it has nice browning on the surface. Immediately transfer to plates and serve with citrus miso sauce.
Ingredients:
½ Bottle of Chef Tai’s Sweet & Savory Miso Sauce
4 skinless chilean sea bass filets, about 1 1/2 inches thick at 6 oz portion each
2 tbsp Vegetable oil, for baking
4 tbsp Citrus Miso Sauce
Instructions:
Pour the Sauce in a medium sized baking dish. Add the fish and turn to coat all over the filets. Cover the marinated fish with food film directly over the fish to create an air tight contact between sauce and fish. Cover the baking dish and refrigerate overnight or 6 hours at minimum. This process will draw out excess moisture out of the fish to deepen the flavor in conjunction with the flavor profile of this savory miso sauce.
Preheat the convection oven to 350 degrees F. Grab a small pizza pan or baking pan and oil it. Scrape off excess marinade off the fish filet. Place the fish over the oiled pan and place it into the oven and bake for 15 minutes, until flaky. Switch over the oven into Low Broil Mode and caramelize the top of the fish until it has nice browning on the surface. Immediately transfer to plates and serve with citrus miso sauce.
Miso & Shallot Demi Glace ( Used as sauce for Grilled Game Meats)
Ingredients:
2 shallots
2 sprigs of thyme
1 tsp ginger, minced
1 tbsp of oil
1 cup of water, plus some more if needed to thin out the sauce.
4 tbsp Sweet and Savory Miso Sauce
8 tbsp demi glace
Black Pepper to taste
1 tbsp garlic, finely minced
2 tbsp butter
Instructions:
Heat oil over medium heat.
Slowly roast shallot and add thyme once shallot turns translucent. Add 1 tsp of minced ginger. Once it starts to cook, add 1 cup of water and bring it to boil. Add 4 tbsp of miso sauce into the water and add 8 tbsp of demi glace. Add pinch of black pepper and minced garlic once the sauce starts to simmer. Add 2 tbsp of butter and strain into a bowl using a fine meshed sieve.
Use the Sauce the accompany any Grilled Games. It is great with Grilled Antelope, Venison, or Lamb dish.
Ingredients:
2 shallots
2 sprigs of thyme
1 tsp ginger, minced
1 tbsp of oil
1 cup of water, plus some more if needed to thin out the sauce.
4 tbsp Sweet and Savory Miso Sauce
8 tbsp demi glace
Black Pepper to taste
1 tbsp garlic, finely minced
2 tbsp butter
Instructions:
Heat oil over medium heat.
Slowly roast shallot and add thyme once shallot turns translucent. Add 1 tsp of minced ginger. Once it starts to cook, add 1 cup of water and bring it to boil. Add 4 tbsp of miso sauce into the water and add 8 tbsp of demi glace. Add pinch of black pepper and minced garlic once the sauce starts to simmer. Add 2 tbsp of butter and strain into a bowl using a fine meshed sieve.
Use the Sauce the accompany any Grilled Games. It is great with Grilled Antelope, Venison, or Lamb dish.
Miso Butterscotch ( Used for Miso Dulce de leche chicken)
Ingredients:
8 oz light brown sugar
5 oz corn syrup
3 oz butter
7 oz cream
5 oz Sweet & Savory Miso Sauce
Instructions:
In a small saucepan, simmer the sugar, corn syrup, and butter together until it reaches 240 degrees F., then immediately stir in the heavy cream and make sure they are fully incorporated. When the sauce is nice and thick, stir in the miso sauce. Bring it to room temperature. Or Keep it warm if using right away.
This sauce is a versatile sauce to pair with Pan Roasted Duck, Pork, Quail or Chicken.
Ingredients:
8 oz light brown sugar
5 oz corn syrup
3 oz butter
7 oz cream
5 oz Sweet & Savory Miso Sauce
Instructions:
In a small saucepan, simmer the sugar, corn syrup, and butter together until it reaches 240 degrees F., then immediately stir in the heavy cream and make sure they are fully incorporated. When the sauce is nice and thick, stir in the miso sauce. Bring it to room temperature. Or Keep it warm if using right away.
This sauce is a versatile sauce to pair with Pan Roasted Duck, Pork, Quail or Chicken.
Miso Dulce de Leche Chicken
Ingredients:
8 oz chicken breast with skin on
2 tbsp grapeseed oil
Salt and Pepper to taste
2 tbsp Miso Butterscotch Sauce
Instructions:
Preheat the convection oven to 375 degrees F.. Preheat a medium size saute pan on a high heat with 1 tablespoon of oil.
Season the chicken breast with salt and pepper plus 1 tablespoon of oil. Once the pan is hot, add the chicken with skin side down first.
Pan fry for 5 minutes and turn to the other side. Transfer the chicken to a nonstick baking sheet pan once both sides have a nice golden brown color.
Spread 2 tablespoons of Miso Butterscotch sauce evenly over the skin of the chicken. Place the chicken in the oven (375 degrees F) for 6 minutes until the internal temperature of the chicken registers 160 degrees F. Once the chicken is cooked, switch the oven into a Low Broil mode and caramelize the sauce and skin until it starts to bubble.
Serve right away with your choice of side dishes.
Ingredients:
8 oz chicken breast with skin on
2 tbsp grapeseed oil
Salt and Pepper to taste
2 tbsp Miso Butterscotch Sauce
Instructions:
Preheat the convection oven to 375 degrees F.. Preheat a medium size saute pan on a high heat with 1 tablespoon of oil.
Season the chicken breast with salt and pepper plus 1 tablespoon of oil. Once the pan is hot, add the chicken with skin side down first.
Pan fry for 5 minutes and turn to the other side. Transfer the chicken to a nonstick baking sheet pan once both sides have a nice golden brown color.
Spread 2 tablespoons of Miso Butterscotch sauce evenly over the skin of the chicken. Place the chicken in the oven (375 degrees F) for 6 minutes until the internal temperature of the chicken registers 160 degrees F. Once the chicken is cooked, switch the oven into a Low Broil mode and caramelize the sauce and skin until it starts to bubble.
Serve right away with your choice of side dishes.
Umeboshi Miso Sauce - Used as a Sweet, Sour, and Salty Condiment for Grilled Seafood
Ingredients:
1 cup of Miso sauce
1 cup of Pickled Japanese Umeboshi Plum, ( seed removed)
4 tbsp of water
Instructions:
Puree the miso and ume plum in a blender or in a cup using a stick blender with 4 tbsp of water. Store in refrigerator.
Ingredients:
1 cup of Miso sauce
1 cup of Pickled Japanese Umeboshi Plum, ( seed removed)
4 tbsp of water
Instructions:
Puree the miso and ume plum in a blender or in a cup using a stick blender with 4 tbsp of water. Store in refrigerator.
Maple and Miso Scallops
Ingredients:
8 large U-10 scallops (patted dry)
salt and pepper
1 tablespoon oil
⅛ cup rice wine vinegar
2 tablespoons maple syrup
2 tablespoons Sweet & Savory Miso Sauce
2 oz baby arugula
½ Lemon, juice
1 tsp Extra Virgin Olive Oil
Instructions:
Season the scallops with salt and pepper. Heat the oil in a pan.
Add the scallops and caramelize on both sides, about 3 minutes per side, and set aside. Add the vinegar, maple and miso to the pan and reduce slightly to make a sauce that is thick enough to coat the back of your spoon. Add the scallops back to the pan and toss to coat. Place the Scallop on the serving plate and garnish with fresh arugula that was tossed in lemon juice and extra virgin olive oil.
Ingredients:
8 large U-10 scallops (patted dry)
salt and pepper
1 tablespoon oil
⅛ cup rice wine vinegar
2 tablespoons maple syrup
2 tablespoons Sweet & Savory Miso Sauce
2 oz baby arugula
½ Lemon, juice
1 tsp Extra Virgin Olive Oil
Instructions:
Season the scallops with salt and pepper. Heat the oil in a pan.
Add the scallops and caramelize on both sides, about 3 minutes per side, and set aside. Add the vinegar, maple and miso to the pan and reduce slightly to make a sauce that is thick enough to coat the back of your spoon. Add the scallops back to the pan and toss to coat. Place the Scallop on the serving plate and garnish with fresh arugula that was tossed in lemon juice and extra virgin olive oil.
Dijon Mustard Miso Sauce :
Used for Ankimo or Seared Tuna
Ingredients:
½ cups of Sweet & Savory Miso Sauce
⅓ cups of dijon Mustard
2 tsp ponzu ( can be purchased at HEB or you can make one)
¼ lemon juice and zest
⅛ cup of water. If still too thick, add little more water at a time.
Instructions:
Combine first 4 ingridients and mix well. Whisk in some water until it has thinned out. Make sure the sauce has good balance of both mustard and miso flavor. Every Mustard is made different. So make necessary adjustments based on the mustard you picked up.
It is Great to be paired with Seared Sesame Encrusted Tuna or Cooked Monk Fish Liver.
Used for Ankimo or Seared Tuna
Ingredients:
½ cups of Sweet & Savory Miso Sauce
⅓ cups of dijon Mustard
2 tsp ponzu ( can be purchased at HEB or you can make one)
¼ lemon juice and zest
⅛ cup of water. If still too thick, add little more water at a time.
Instructions:
Combine first 4 ingridients and mix well. Whisk in some water until it has thinned out. Make sure the sauce has good balance of both mustard and miso flavor. Every Mustard is made different. So make necessary adjustments based on the mustard you picked up.
It is Great to be paired with Seared Sesame Encrusted Tuna or Cooked Monk Fish Liver.
ANKIMO with Dijon Mustard Miso Sauce ( Cooked Liver of Monk Fish)
Ingredients:
7 oz Fresh Monk Fish Liver
2 tbsp sake
¾ cup Dijon Mustard Miso Sauce
4 tbsp osetra caviar
Chive spears
Instructions:
Remove the blood vessels from the liver with knife and peel off the thin outer membrane from the liver’s surface.
Soak the liver in 3% salinity water for 20-30 minutes. Pull it out and Pat dry with a paper towel.
Place the liver on a sheet of plastic wrap. Sprinkle sake over the liver and roll the liver into a cylinder shape, about 2 inches in diameter. Tightly roll it out to remove as much air out of the roll as possible. Tighten the wrap at both ends. Use a bamboo skewers to poke air holes in the wrap to allow liquids to drain out during cooking.
Next, roll the liver up even more securely in aluminum foil. Tighten the foil at both ends. Then wrap the rolled liver package in a bamboo mat and secure with rubber band to hold the shape.
Steam the package on a steamer rack over simmering water for 40 minutes. Set aside to cool at room temperature for 30 minutes first, then chill in the refrigerator for at least 4 hours to solidify and settle into the shape.
Cut the chilled liver into a disc shape. Put a large spoonful of mustard miso sauce and place the sliced piece of liver on top. Garnish with caviar and some chive.
Ingredients:
7 oz Fresh Monk Fish Liver
2 tbsp sake
¾ cup Dijon Mustard Miso Sauce
4 tbsp osetra caviar
Chive spears
Instructions:
Remove the blood vessels from the liver with knife and peel off the thin outer membrane from the liver’s surface.
Soak the liver in 3% salinity water for 20-30 minutes. Pull it out and Pat dry with a paper towel.
Place the liver on a sheet of plastic wrap. Sprinkle sake over the liver and roll the liver into a cylinder shape, about 2 inches in diameter. Tightly roll it out to remove as much air out of the roll as possible. Tighten the wrap at both ends. Use a bamboo skewers to poke air holes in the wrap to allow liquids to drain out during cooking.
Next, roll the liver up even more securely in aluminum foil. Tighten the foil at both ends. Then wrap the rolled liver package in a bamboo mat and secure with rubber band to hold the shape.
Steam the package on a steamer rack over simmering water for 40 minutes. Set aside to cool at room temperature for 30 minutes first, then chill in the refrigerator for at least 4 hours to solidify and settle into the shape.
Cut the chilled liver into a disc shape. Put a large spoonful of mustard miso sauce and place the sliced piece of liver on top. Garnish with caviar and some chive.
Citrus Miso Sauce :
Used as a condiments for Miso Sea Bass or Salmon
Ingredients:
1 Orange Zest
2 Lemon Zest
2 Lime Zest
1 cups of Sweet & Savory Miso Sauce
2 oz Rice Vinegar
Instructions:
Combine all of the ingredients and mix well. Keep it refrigerated. This is great to pair with Broiled Miso Sea Bass or Salmon. It adds bit of acidity and brightness to the entire dish
Used as a condiments for Miso Sea Bass or Salmon
Ingredients:
1 Orange Zest
2 Lemon Zest
2 Lime Zest
1 cups of Sweet & Savory Miso Sauce
2 oz Rice Vinegar
Instructions:
Combine all of the ingredients and mix well. Keep it refrigerated. This is great to pair with Broiled Miso Sea Bass or Salmon. It adds bit of acidity and brightness to the entire dish
Miso Ginger Dressing : Traditional Japanese Style
Used as Salad Dressing or as Chilled Grilled Chicken Noodle, and more!
Ingredients:
3 tablespoons rice vinegar
1 tablespoon freshly grated ginger
3 tablespoon Miso Marinade
2 teaspoons toasted sesame oil
1/4 cup grapeseed oil
1 teaspoon sesame seeds
Instructions:
Combine all of the ingredients and whisk well until fully emulsified.
Used as Salad Dressing or as Chilled Grilled Chicken Noodle, and more!
Ingredients:
3 tablespoons rice vinegar
1 tablespoon freshly grated ginger
3 tablespoon Miso Marinade
2 teaspoons toasted sesame oil
1/4 cup grapeseed oil
1 teaspoon sesame seeds
Instructions:
Combine all of the ingredients and whisk well until fully emulsified.
Miso Ginger Dressing - Creamy Western Style
Great with Vegetable Salad, Dipping Sauce for Fried Food, and etc
Ingredients:
1/4 cup rice vinegar
3 tablespoons Miso Marinade
1 tablespoon Kewpie Mayo
1 tablespoon fresh lemon juice
1 teaspoon finely grated fresh ginger
1/4 cup grapeseed oil
Instructions:
Combine all of the ingredients and whisk well until fully emulsified.
Great with Vegetable Salad, Dipping Sauce for Fried Food, and etc
Ingredients:
1/4 cup rice vinegar
3 tablespoons Miso Marinade
1 tablespoon Kewpie Mayo
1 tablespoon fresh lemon juice
1 teaspoon finely grated fresh ginger
1/4 cup grapeseed oil
Instructions:
Combine all of the ingredients and whisk well until fully emulsified.
Kanji Sushi Chopped Salad
Our Chopped Salad Straight out of our newest Sushi Restaruant.
Ingredients:
2 Romaine Heart Chopped
3 cups Green Cabbage, Thinly Sliced
2 cups Purple Cabbage, Thinly Sliced
1 Red Bell Pepper, Thinly sliced
2 cups carrots, Thinly Sliced
2 Green Onion, thinly Sliced
1 ⅛ cup of Creamy Miso Ginger Dressing*
½ cup of toasted almond slice
½ cup of dried cranberry raisin
2 tablespoon of Sesame seeds
Instructions:
Wash, prep and chop all vegetables
Combine all ingredients together and toss with dressing.
Top with toasted almonds, cranberry raisin, and sesame seeds.
Our Chopped Salad Straight out of our newest Sushi Restaruant.
Ingredients:
2 Romaine Heart Chopped
3 cups Green Cabbage, Thinly Sliced
2 cups Purple Cabbage, Thinly Sliced
1 Red Bell Pepper, Thinly sliced
2 cups carrots, Thinly Sliced
2 Green Onion, thinly Sliced
1 ⅛ cup of Creamy Miso Ginger Dressing*
½ cup of toasted almond slice
½ cup of dried cranberry raisin
2 tablespoon of Sesame seeds
Instructions:
Wash, prep and chop all vegetables
Combine all ingredients together and toss with dressing.
Top with toasted almonds, cranberry raisin, and sesame seeds.
Miso Roasted Kabocha Squash
Ingredients for 4
1 medium Japanese Kabocha squash , peeled, seeded and cut into wedges
6 oz of Chef Tai's Sweet and Savory Miso Sauce
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 tablespoon minced green onion
Instructions
Preheat oven to 350 degrees F convention.
Place the butternut squash on a roasting pan coated with cooking oil, skin side down, and bruahed with the miso sauce.
Roast for 30 minutes or until fork tender. Serve whole or cut wedges in half. Garnish with green onion and drizzle with sesame oil. Serve with additional miso mixture if desired
Ingredients for 4
1 medium Japanese Kabocha squash , peeled, seeded and cut into wedges
6 oz of Chef Tai's Sweet and Savory Miso Sauce
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 tablespoon minced green onion
Instructions
Preheat oven to 350 degrees F convention.
Place the butternut squash on a roasting pan coated with cooking oil, skin side down, and bruahed with the miso sauce.
Roast for 30 minutes or until fork tender. Serve whole or cut wedges in half. Garnish with green onion and drizzle with sesame oil. Serve with additional miso mixture if desired
Japanese Pasta Salad with Miso
Ingredients for 4
Roasted Butternut Squash
2 lb Butternut squash, peeled and cut into cubes
2 Tbsp cooking oil
1 tsp garlic powder
½ tsp sea salt
½ tsp ground pepper
3 Cup dried orecchiette pasta
3 Cup stemmed and finely chopped kale
1 Cup fire roasted corn kernels
1 Cup finely chopped red onion
¼ Cup finely chopped cilantro
1 package of seasones toasted seaweed snacks, cut into strips
2 tablespoon toasted black sesame seeds
Creamy Miso Dressing (makes about ⅔ cup)
½ Cup silken Tofu
4 Tbsp Chef Tai's Sweet and Savory Miso Sauce
2 Tbsp water
1 garlic clove
½ teaspoon chili flakes
Instruction:
Preheat oven to 450°F.
Add cubes of butternut squash to a large baking sheet. Add avocado oil, garlic powder, sea salt and ground pepper and toss with your hands to coat well. Spread out in an even layer and bake for 30 minutes, flipping half way through the bake time. Remove from oven and let it cool.
Meanwhile bring a large pot of salted water to a boil. Cook pasta to al dente. Just before draining add kale to the water, stir to submerge, then drain together. Do not rinse. Let cool until room temperature before assembling the pasta salad.
To make the dressing combine the tofu, miso sauce, water, garlic and chili flakes in a blender until smooth.
Once pasta and roasted kabocha squash is cooled toss together with fire roasted corn, red onion, cilantro, seaweed, black sesame seeds and all the dressing.
You can serve right away or refrigerate for a few hours before serving.
Ingredients for 4
Roasted Butternut Squash
2 lb Butternut squash, peeled and cut into cubes
2 Tbsp cooking oil
1 tsp garlic powder
½ tsp sea salt
½ tsp ground pepper
3 Cup dried orecchiette pasta
3 Cup stemmed and finely chopped kale
1 Cup fire roasted corn kernels
1 Cup finely chopped red onion
¼ Cup finely chopped cilantro
1 package of seasones toasted seaweed snacks, cut into strips
2 tablespoon toasted black sesame seeds
Creamy Miso Dressing (makes about ⅔ cup)
½ Cup silken Tofu
4 Tbsp Chef Tai's Sweet and Savory Miso Sauce
2 Tbsp water
1 garlic clove
½ teaspoon chili flakes
Instruction:
Preheat oven to 450°F.
Add cubes of butternut squash to a large baking sheet. Add avocado oil, garlic powder, sea salt and ground pepper and toss with your hands to coat well. Spread out in an even layer and bake for 30 minutes, flipping half way through the bake time. Remove from oven and let it cool.
Meanwhile bring a large pot of salted water to a boil. Cook pasta to al dente. Just before draining add kale to the water, stir to submerge, then drain together. Do not rinse. Let cool until room temperature before assembling the pasta salad.
To make the dressing combine the tofu, miso sauce, water, garlic and chili flakes in a blender until smooth.
Once pasta and roasted kabocha squash is cooled toss together with fire roasted corn, red onion, cilantro, seaweed, black sesame seeds and all the dressing.
You can serve right away or refrigerate for a few hours before serving.
Sweet & Savory Miso Glazed Tofu with Quinoa and Roasted Vegetables
Ingredients:
- 1 block firm tofu, pressed to remove excess water and cut into cubes
- 1 cup Chef Tai's Sweet & Savory Miso Sauce
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- Assorted vegetables (bell peppers, broccoli, carrots, zucchini) chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions:
Marinate the Tofu:
- Place the tofu cubes in a shallow dish and pour 1/2 cup of Chef Tai's Sweet & Savory Miso Sauce over the tofu. Allow it to marinate for at least 30 minutes.
Prepare the Quinoa:
- In a saucepan, bring the vegetable broth to a boil.
- Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15-20 minutes or until the liquid is absorbed and the quinoa is fluffy.
Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
Cook the Tofu:
- Heat a non-stick frypan over medium-high heat.
- Add the marinated tofu cubes (reserve the marinade) and cook for 3-4 minutes per side until golden and crispy.
Glaze the Tofu:
- Pour the remaining 1/2 cup of Chef Tai's Sweet & Savory Miso Sauce into the skillet with the tofu.
- Allow it to simmer for 2-3 minutes, coating the tofu evenly with the sauce.
Assemble:
- Fluff the cooked quinoa and divide it among serving plates.
- Top with roasted vegetables and the glazed tofu.
- Drizzle any remaining sauce from the skillet over the dish.
Garnish:
- Sprinkle sesame seeds and chopped green onions on top for added flavor and presentation
Serve:
-Enjoy your modern vegetarian dish featuring the rich flavors of Chef Tai's Sweet & Savory Miso Sauce!
Ingredients:
- 1 block firm tofu, pressed to remove excess water and cut into cubes
- 1 cup Chef Tai's Sweet & Savory Miso Sauce
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- Assorted vegetables (bell peppers, broccoli, carrots, zucchini) chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions:
Marinate the Tofu:
- Place the tofu cubes in a shallow dish and pour 1/2 cup of Chef Tai's Sweet & Savory Miso Sauce over the tofu. Allow it to marinate for at least 30 minutes.
Prepare the Quinoa:
- In a saucepan, bring the vegetable broth to a boil.
- Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15-20 minutes or until the liquid is absorbed and the quinoa is fluffy.
Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
Cook the Tofu:
- Heat a non-stick frypan over medium-high heat.
- Add the marinated tofu cubes (reserve the marinade) and cook for 3-4 minutes per side until golden and crispy.
Glaze the Tofu:
- Pour the remaining 1/2 cup of Chef Tai's Sweet & Savory Miso Sauce into the skillet with the tofu.
- Allow it to simmer for 2-3 minutes, coating the tofu evenly with the sauce.
Assemble:
- Fluff the cooked quinoa and divide it among serving plates.
- Top with roasted vegetables and the glazed tofu.
- Drizzle any remaining sauce from the skillet over the dish.
Garnish:
- Sprinkle sesame seeds and chopped green onions on top for added flavor and presentation
Serve:
-Enjoy your modern vegetarian dish featuring the rich flavors of Chef Tai's Sweet & Savory Miso Sauce!
Miso-Glazed Eggplant with Soba Noodles and Stir-Fried Vegetables
Ingredients:
2 large eggplants, sliced lengthwise
⅓ cup Chef Tai's Sweet & Savory Miso Sauce
2 tablespoons olive oil
Tbsp Salt to remove excess moisture
200g soba noodles
1 red bell pepper, thinly sliced
1 carrot, julienned
1 cup broccoli florets
1 cup snow peas, trimmed
2 tablespoons vegetable oil (for stir-frying)
1 cloves garlic, minced
Toasted sesame seeds for garnish (optional)
Chopped green onions for garnish (optional)
Instructions:
Roast Vegetable:
Preheat the oven to 400°F (200°C). Place the sliced eggplants on a baking sheet and heavily season it with salt and let it extract excess moisture out of the eggplant for 39 minutea. Do a quick rinse to remove salt from the surface and pat dry the eggplant.
Now brush both sides with oil. Bake for 15-20 minutes until tender.
Cook Soba:
While the eggplant is baking, cook the soba noodles according to package instructions. Drain, rinse under cold water, and set aside.
Cook Vegetable:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the red bell pepper, carrot, broccoli, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp.
Finishing Touch:
Brush both sides of the baked eggplant slices generously with the Chef Tai's Miso sauce. Place them back in the oven for an additional 5-7 minutes until the glaze caramelizes slightly.
To serve:
Divide the soba noodles among serving plates. Top with the miso-glazed eggplant slices. Serve with a portion of stir-fried vegetables on the side. Garnish with toasted sesame seeds and chopped green onions if desired.
Ingredients:
2 large eggplants, sliced lengthwise
⅓ cup Chef Tai's Sweet & Savory Miso Sauce
2 tablespoons olive oil
Tbsp Salt to remove excess moisture
200g soba noodles
1 red bell pepper, thinly sliced
1 carrot, julienned
1 cup broccoli florets
1 cup snow peas, trimmed
2 tablespoons vegetable oil (for stir-frying)
1 cloves garlic, minced
Toasted sesame seeds for garnish (optional)
Chopped green onions for garnish (optional)
Instructions:
Roast Vegetable:
Preheat the oven to 400°F (200°C). Place the sliced eggplants on a baking sheet and heavily season it with salt and let it extract excess moisture out of the eggplant for 39 minutea. Do a quick rinse to remove salt from the surface and pat dry the eggplant.
Now brush both sides with oil. Bake for 15-20 minutes until tender.
Cook Soba:
While the eggplant is baking, cook the soba noodles according to package instructions. Drain, rinse under cold water, and set aside.
Cook Vegetable:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the red bell pepper, carrot, broccoli, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp.
Finishing Touch:
Brush both sides of the baked eggplant slices generously with the Chef Tai's Miso sauce. Place them back in the oven for an additional 5-7 minutes until the glaze caramelizes slightly.
To serve:
Divide the soba noodles among serving plates. Top with the miso-glazed eggplant slices. Serve with a portion of stir-fried vegetables on the side. Garnish with toasted sesame seeds and chopped green onions if desired.
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