27th September 2018 / Last updated : 2nd December 2018 Mog 03 : Side Dishes

Pork Miso Soup (Tonjiru, 豚汁)

Tonjiru is a kind of miso soup, simmered with pork and vegetables. It has more ingredients than that of miso soup that you may know. My mum used to cook it in the cold winter. Ingredients (4 servings) 200 g of thinly sliced pork rib 1/2 carrot (about 100 g) 1/2 onion (about 100 g) 1/4 white daikon radish 1/2 gobo (burdock root) 1/2 tofu or atsuage (thick deep fried tofu) I used atsuage this time. 100 g of konnyaku 1 tbsp of vegetable oil 1000 mL of Dashi broth (otherwise 1000 mL of water and 1tbsp of Dashi powder) (A) 1 tbsp of soy sauce (A) 3-4 tbsp of […]
9th September 2018 / Last updated : 8th May 2019 Mog 02 : Main Dishes

Miso Flavoured Ground Meat

Make a big portion at once and store it in your fridge or a freezer. You may want to use it for sandwiches, onigiri ingredients and sauce for noodles such as pasta or udon. Any minced meat is fine. Ingredients Ground chicken, pork or beef : 300 g Shitake mushrooms (dried) : 4-5 Green onion : 1/2 Ginger : 1 thumb-size Sesame oil : 1 tbsp (A) Miso : 1 tbsp (A) Soy sauce : 2 tsp (A) Salt : 1-2 dashes Instructions Reconstitute shitake mushrooms. Mix the condiments (A) together. Chop the shitake mushrooms, the ginger, and the green onion. Heat the sesame oil and the ginger in a […]
19th August 2018 / Last updated : 6th December 2018 Mog 01 : Basic

Natto and Egg Miso Soup

Everyone knows miso soup. Today, I will introduce miso soup using natto and egg. It’s so mild and creamy, and besides this is the nutrient-rich soup. Ingredients (2 servings) Natto  1 portion cup (without sauce and mustard) Egg 1 Green onion Adjust to suit your needs Dashi broth 2 cups (otherwise 2 cups of water and 1 tsp of dashi powder) Miso 1 tbsp Instruction Heat dashi broth until it comes to a boil. Stir the natto (about 50 times). Beat the egg. Finely chop the green onion. When the dashi broth boil, reduce the heat to low. Then add the miso to dissolve. Add the natto. Heat the miso […]
28th April 2018 / Last updated : 30th June 2019 Mog 01 : Basic

Pickled Salmon in Miso Sauce(Sake no Misozuke, 鮭の味噌漬け)

Pickled salmon fillets in Miso sauce help you to save your cooking time. You can store them in a fridge for a week! Ingredients Salmon fillet: 3~4 Miso: 3 tbsp Sake: 3 tbsp Mirin: 3tbsp Instructions Drain excess water from salmon fillet with kitchen papers. Then put them in a freezer bag. Mix all condiments in a small bowl and put the mixture in the freezer bag. These salmon fillets can be stored 2~7 days in a fridge. Remove excess Miso sauce before grill them. The sauce is easy to be burnt. Grill the fillets until their skin becomes crispy.
8th April 2018 / Last updated : 21st December 2018 Mog 03 : Side Dishes

Celery and Wakame Salad with Miso Dressing (セロリとわかめの酢味噌和え)

The recipe for Sumiso will help your repertoire of cooking expanded. In this recipe, the ingredients are imitation crab meat, celery and wakame. Not only these ingredients but also other ingredients such as cucumber go well. Ingredients (3 servings) Celery: 90 g Wakame seaweed (dried): 9 g Imitation crab meat: 6 sticks Miso: less than 3 tsp Sugar: 1.5 tsp Rice vinegar: 2 tsp Sesame paste (if any): 1 tsp Instructions Reconstitute wakame seaweeds and drain the excess water. Remove strings and blanch celeries and slice them diagonally and thinly. Drain the excess water. Cut imitation crab meat into halves. Tear it into stripes. Using a folk makes this process […]
7th April 2018 / Last updated : 7th April 2018 Mog 02 : Main Dishes

Mackerel Simmered with Miso (Saba Misoni, 鯖の味噌煮)

Traditional simmered fish. With some little tips make mackerel soft and juicy. Ingredients Mackerel fillets: 4 Sliced ginger: 7~8 Sugar: 2 tbsp Water: 1.5 cups Miso paste: 3 tbsp Soy sauce: 1 tsp Vinegar: 1 tsp Instructions Rinse mackerel fillets with running water well. Make an incision on the skin side. This process prevents the skin from shrinking and breaking when they simmer. Slice a chunk of ginger. Mix miso, soy sauce and vinegar. Put the mackerel fillets in a colander, and pour boiling water to remove their smell. Rinse the fillets again with running water. Put sliced ginger, sugar and water in a frying pan and heat. When they […]
25th February 2018 / Last updated : 8th December 2018 Mog 05 : Rice & Noodles

Miso Cream Pasta (味噌カルボナーラ)

Miso is an amazing seasoning, which makes dishes creamy and healthy! If you’d love to have spaghetti carbonara but need fewer calories, you might want to try this recipe. You can use any ingredients you like – for today’s recipe, I used vegetable in my fridge. Ingredients (2 servings) 200g of spaghetti                1/4 paprika 1/2 onion mushrooms (optional) 3 asparaguses sticks 1 tablespoon of olive oil 2 cloves of garlic 1 teaspoon of white wine 3 tablespoons miso 1 cup of soy milk Instruction Start cooking the spaghetti. Slice onion and garlic. Cut other ingredients into bite-size chunks. Combine miso with soy milk. Drizzle […]
19th February 2018 / Last updated : 27th November 2018 Mog 02 : Main Dishes

Pan-Seared Salmon Fillets with Miso Sauce (Chan-Chan Yaki, ちゃんちゃん焼）

Chan-Chan Yaki is a Japanese local food in Hokkaido where I used to live. I used to cook it quite often when I was there. Miso sauce goes well not only with salmon but also with chicken and pork. Ingredients (2 servings) 2 fillets of Salmon 200 g of cabbage 1 carrot 1 onion 1 bunch of Shimeji mushrooms (optional, otherwise shitake.) 1 tablespoon of salad oil a sprinkling of salt a sprinkling of black pepper  [Miso Sauce] 3 tablespoons of miso 2 tablespoons of cooking Sake (if any, otherwise white wine) 1 tablespoon of sugar 2 tablespoons of mirin (if any, otherwise add 2 tablespoons of cooking Sake and […]