Basic Recipes for Miso
Miso Butter
Ingredients
250 g butter (at room temperature)
50 ml buttermilk
40g Shiro Miso
Preparation
Whip the butter using a stand mixer or hand mixer for about 10 minutes, until it becomes light and fluffy.
Then add the buttermilk and shiro miso, and continue whipping for another 5 minutes, until the texture resembles freshly whipped cream.
Serve immediately and avoid refrigerating before serving.
Basic salad Dressing
Ingredients
40 ml mild vinegar (white wine vinegar or rice vinegar)
20 ml cold-pressed oil of your choice
20 ml mirin (or alternatively 10 g pear syrup)
40 ml shiro miso
1 tsp mild mustard
salt
pepper
Preparation
Whisk all ingredients except the oil until smooth. Then gradually stir in the oil.
Season to taste with salt and pepper.
Sugo with miso
Ingredients
1 onion
2 garlic cloves
600 g pelati (canned whole tomatoes) or polpa (canned chopped tomatoes)
1 tsp tomato paste
20 ml red wine (optional)
Olive oil
40 g shiro miso
40 g shio koji
Herbs to taste (rosemary, thyme, parsley)
1–2 bay leaves
Salt
Pepper
Preparation:
Finely chop the onion and garlic.
In a saucepan, gently sauté onion and garlic in a splash of olive oil until translucent.
Add the shio koji and let it caramelize briefly.
Stir in the tomato paste and shiro miso, and cook for another minute or two.
Deglaze with red wine, if using, then add the pelati or polpa.
Toss in your chosen herbs and bay leaves.
Reduce heat to low and let the sauce simmer, covered, for at least 1 hour, stirring occasionally.
Remove bay leaves, then season to taste with salt and pepper.
Mayonnaise with Miso
1 fresh egg yolk
1 tsp mild mustard
1 tsp lemon juice or vinegar
1 tbsp miso of your choice
100 ml neutral oil
A pinch of pepper
Preparation
Whisk the egg yolk and all ingredients up to and including the salt in a bowl until smooth.
While constantly whisking, slowly add the oil — starting drop by drop, then in a thin stream — until a thick, creamy mayonnaise forms.
Season with salt and pepper.