How To Make Miso Marinade, page-3

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raiderup

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27/11/19

22:55

Post #: 41672762
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Originally posted by picastoc: ↑

So, did this work OK for you. I once went through a healthy, Japanese cooking phase and always had a dark miso and a white one in my fridge. However, I've never used a recipe which calls for two cups of miso. I learned that miso should be stirred into hot (but not boiling) water and that the white miso is used more for desserts than for savoury dishes because it is sweet.

I used to buy Mirin (Spiral brand) and still use the Spiral brand Soy sauce, and I like the black sesame Spiral biscuits. Indeed, anything Spiral is way up there on the ethical food ladder according to the woman whose classes I used to attend. She used to Head the Japanese School of Food/Nutrition or whatever it was called, but has been teaching nutrition to trainee doctors and to women who want to learn to cook in a health fashion, predominantly vegetarian.

Miso is very thick and sticky, which is why I questioned the "two cups of miso". One packet is less than two cups, so it needs to be mixed with warm water but never boiled even when cooking it should be added at the end of flavouring only. Destroy its value if it is boiled. It is so sticky and gluggy it is sold in thick pouches. See below.

Looks like this:

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A couple of years ago I watched a food safari ( fire ) episode , the guy used " something close " to the recipe , I offered up.

Firstly , I was a bit worried about cooking the beef via the marinade , so I probably didn't give it the time , it may have required to fully work its magic ( circa 2 hours).
Notwithstanding that , I think I got the subtleness of the marinade, in the back taste
I do note that its magic is predominantly on fish and chicken .
I live in Port Kennedy WA, close by, there's a shop called Miami fresh , they have the red fully made up miso, I may give it a go, for comparison sake in the near future ( 3 times the price of my concoction ) mind you..
Out of ten, it automatically gets over five, for trying, I must say, I was a little worried about the amount of liquid ( stock ), while flash frying the beef, instead of holding it back, I stupidly poured some away, lesson learnt.
Yes I try to cook " healthily " , but this had stuck in my craw for some time, and it needed to be exorcised , yes I created a bit of a stir, as the only caucasian in an asian market, but I don't mind making a spectacle of my self every now and then.

" I am we are Australian "

Yes my father may be turning in his grave, but it is what it is.

Raider
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