One World Kitchen

Versatile Miso (1x23)

Yayınlanma tarihi: Mar 31, 2015

Chef Hana Etsuko Dethlefsen shows us how versatile miso, a fermented soy bean paste, is in Japanese cuisine and how it can add flavour and richness to any dish. She starts off by making two types of miso soup-tofu miso soup and mushroom miso soup-with three types of mushrooms. Next is a miso and sake glazed cod. The fish turns out crisp and caramelized with a golden skin. Hana then makes a miso hotpot, made up of green onions, cabbage, mushrooms, carrots, oysters, dashi broth and a smear of miso around the edge of the pot. She finishes with daikon salad two ways - one cold and one warm, both with a miso-based dressing.