miso glaze

Slathered in sweet &amp; savory miso glaze, Miso Dengaku with tofu, eggplant, daikon, or konnyaku has been enjoyed in Japan since 1500's.

Miso Dengaku (Tofu, Eggplant, Daikon &amp; Konnyaku)

Tbsp sake

mirin

sugar

medium-firm tofu

Japanese/Chinese eggplant ((alternatively use 1 regular eggplant))

Tbsp neutral-flavored oil (vegetable, canola, etc)

tsp toasted white sesame seeds

daikon radish ((top green part is sweeter))

slabs konnyaku (konjac)

Gather all the ingredients.

Combine 2 Tbsp. sake, 2 Tbsp. mirin, 2 Tbsp. sugar, and 4 Tbsp. miso in a saucepan. Mix well to combine and then bring to a gentle simmer over the lowest heat. Stir constantly and cook for 2-3 minutes. Make sure the miso doesn’t burn. When the miso has thickened, it’s ready to use. You can put the miso in the airtight container and store the refrigerator for up to 3-4 weeks.

Use the miso glaze to slather on the foods you prepare below.

Miso Dengaku Sauce

Preheat the oven to 400 ºF (200 ºC).

Wrap the tofu with 2 sheets of paper towel and press the tofu between two plates for 30 minutes.

Once the tofu is dehydrated, cut it into small bite-size (any shape is ok), and the thickness should be about ¾ inch (1.5 cm).

Cut the eggplant in half lengthwise and score it in a crisscross pattern. This will help the eggplant absorb more flavors. Immediately soak in water to prevent the eggplants from changing colors, and to remove the bitter taste. Drain and dry with a paper towel.

Place the tofu and eggplants (skin side down) on a rimmed baking sheet lined with parchment paper or silicone baking sheet. With a brush, apply vegetable oil on top and bottom of tofu and eggplants.

Bake at 400 ºF (200 ºC) for 30 minutes, or until the eggplant is tender. Transfer the baking sheet to the working surface. Adjust a rack 6-inches from the heating element and preheat the broiler for 3 minutes.

Meanwhile, carefully spoon some of the miso glaze onto your tofu and eggplants and spread evenly. Broil for 3-4 minutes, or until the top has nice char and caramelization.

Transfer to a serving platter, sprinkle with sesame seeds and serve immediately.

Tofu &amp; Eggplant

Peel the daikon and cut it into ¾ inch (1.5-2 cm) rounds (you can cut into half-moon shape if daikon is too big). Make a crisscross incision in the center (just one side – this will be the bottom side when serving), which helps absorb the seasonings. We call this technique “Kakushi Bocho”.

Place the daikon in the pan and cover with water. Ideally, instead of water, you want to use the rice-soaked water (the first white water that you throw away while washing rice). It’ll help daikon keep the pretty white color. Now bring to boil over high heat. Once boiling, cook on low heat for 20 minutes.

Drain the rice soaked water and put the daikon back in the pot. Cover the daikon with water, put the kombu, and bring to a boil. Right before boiling, remove and discard the kombu. Lower the heat to simmer and cook daikon for another 20 minutes, or until a skewer pierces through smoothly. Turn off the heat and transfer to a serving dish. Pour a generous amount of Dengaku Miso and sprinkle sesame seeds on top. Serve warm.

Daikon Dengaku

Cut the konnyaku into bite-size pieces and gently score each piece with a crisscross pattern on the top.

Bring water in a medium saucepan to boil and cook konnyaku for 3 minutes.

Drain and allow to cool a little bit before stringing onto bamboo skewers. Slather a generous amount of Dengaku Miso on top and serve immediately.

Konnyaku

<p><em>These Miso Glazed Roasted Root Vegetables are the perfect accompaniment to any fall meal or holiday side dish. Easy oil free roasted root vegetables paired with a umami sweet vegan miso glaze.</em></p>

Miso Glazed Roasted Root Vegetables

lbs of root vegetables

red onion (250 grams)

garlic

tsp salt

tsp pepper

tbsp miso paste

tbsp rice vinegar

tbsp tahini

maple syrup

garlic, minced

water

Rinse and peel the skin off the root vegetables. Cut them into chunks that are roughly the same size (around 1-1.5 inches).* Cut the onion into wedges. Peel the skin off the garlic. 

Over medium high heat add 1 cup of water into a large pot and place a steamer basket inside. Add the chopped root vegetables EXCEPT the onion and garlic into the steamer basket. Once the water starts to boil, cover and steam the vegetables for 8-10 minutes, or until they are fork tender. You should be able to pierce the vegetables with a fork but they should not be over-cooked and mushy. 

Pre-heat oven to 400F. Place the steam root vegetables, onions and garlic onto a parchment lined baking tray. Sprinkle on salt and pepper and toss to season. Bake in the oven for 30-35 minutes, or until vegetables are golden brown.

In the meantime, whisk together the miso paste, rice vinegar, tahini, maple, minced garlic and water. Taste and add more rice vinegar and/or water as needed. It shouldn't be too thick, slightly runny but not water-y. 

Once the vegetables are out of the oven, pour the miso glaze on top and toss to coat. Top with scallions and sesame seeds. Serve and enjoy!

This recipe was awesome! It's rare that you get such an umami flavor with such simplicity. The miso really rounded out the meal and the tahini made it ever so slightly nutty. We served the veggies with coconut rice and ahi tuna. Fantastic. Pro tip: if you don't have a steamer, grab some tinfoil, wrap it around a pot of simmering water and poke holes with a toothpick for the steam to come through. Works like a charm.

This recipe was awesome!  It’s rare that you get that nice umami flavor in such a simple recipe. I loved what the tahini gave it as well!! We served the veg with coconut rice and seared ahi tuna which complemented them really well. Pro tip, if don’t have a steamer basket, wrap some tin foil around a pot of boiling water, poke the foil with a toothpick and rest the veggies on top. Works like a charm. Thank you Lisa for your recipe!!

This miso-glazed eggplant is made by brushing eggplant halves with a miso, mirin, sake, and ginger glaze, and roasting until tender.

Miso-Glazed Eggplant

medium (1 lb) eggplant, halved lengthways

salt

sesame seeds

cilantro stem, leaves picked

scallion, sliced

sake

raw (demerara) sugar

sesame oil

white miso paste

ginger

Preheat

Salt

Score the flesh side of eggplant halves in a criss-cross pattern and place in a baking dish. Rub salt over the flesh and let rest for 10 minutes. After resting, use a paper towel to blot any salt and water that has exuded from the eggplant.

Prepare the eggplant

Whisk

In a small bowl, whisk the glaze ingredients together.

Roast

Generously brush the glaze over the scored eggplant, reserving about 1/3 glaze. Roast until the flesh takes on a bronzed color, and yields easily when poked with a fork, 35 to 45 minutes.

Serve

Brush more glaze over top, then sprinkle with sesame seeds, cilantro, and scallion.

Make the glaze

How to make super easy and delicious Japanese Miso Glazed Salmon (鮭の味噌漬け焼き) that gives homely and happy feelings. 

Delicious Japanese Miso Glazed Salmon (鮭の味噌漬け焼き)

Salmon

Miso paste

tbsp Sake

tsp Mirin

Sugar

Asparagus

Vegetable oil

daikon

First sprinkle a pinch of salt over both sides of two pieces of salmon. (This is to help draw out the moisture.)

Mix 100g miso paste, 2 tbsp sake, 1 tsp mirin and 1 tbsp sugar together until smooth.

Put the salmon and asparagus into the mixture. Make sure everything is fully covered. (I use a ziplock bag to massage the sauce into the salmon and asparagus without getting my hands messy.)

Leave it to marinate for approximately 6 hours. Some recipes recommend marinating for two days if you like an especially rich flavour but we're not that patient and 6 hours produces a perfectly delicious result.

After the marinating period is up, take the salmon and asparagus out of the mixture and wipe it off using a paper towel. Make sure not to wash it with water, we want some residue from the marinade on the surface of the salmon and asparagus.

If you're using daikon, take a small piece and grate it. This is to eat together with the salmon.

Add 1 tbsp of vegetable oil to a pan and heat on low.

Place the salmon in the pan, skin side touching the bottom first. Add the asparagus too.

Fry for about 4 mins and flip the salmon, roll the asparagus onto it's opposite side to ensure even cooking. (Add an extra minute or so for thicker cuts of salmon.)

Cook for another 3 mins on the other side. The miso marinade left over on the surface of the salmon and asparagus should be a little caramelized or burnt looking, do not fear, it's supposed to be like that!

Best served with rice. I recommend serving as a Japanese teishoku meal set with miso soup, salad and pickles.

https://www.youtube.com/watch?v=P81LwNceWik

Learn how to make a easy and delicious Miso Glazed Salmon with asparagus. With just a little bit of prep the night before, you can have a tasty dinner that takes less than 10 minutes to cook! 

This video also includes how to serve this recipe as part of a traditional Japanese set meal style called "teishoku".

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Miso Glazed Salmon written recipe: https://sudachirecipes.com/easy-japanese-miso-marinated-salmon-recipe/

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【Table of Contents】
00:30 Ingredients
01:30 Prepping salmon
02:25 Cutting asparagus
02:50 Making sauce
03:29 Marinating
04:30 Cleaning
05:15 Frying
06:42 How to arrange Japanese Teishoku Set Meal

【Ingredients】
• 2 Salmon fillets (approx 200g in total)
• 1 pinch Salt
• 100g Miso paste
• 2 tbsp Sake
• 1 tsp Mirin
• 1 tbsp Sugar
• 2 stalks Asparagus
• 1 tbsp Vegetable oil
• Optional: Small piece of daikon (for grating)

Music: Acoustic from Ben Sound

#misosalmon #misorecipe #Japanesecooking #cookingchannel #salmonrecipe #Japanesefood #Japaneserecipe #recipechannel

How to make Miso Glazed Salmon (Teishoku Style)

This miso glaze is perfect for fish like salmon, tofu or vegetables! The savory umami is off the charts, making each bite irresistible. It's just 5 ingredients (plus salt).

Easy Miso Glaze (5 Ingredients)

light miso

soy sauce (or tamari or coconut aminos)

rice vinegar

Sriracha hot sauce

Whisk the ingredients together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 

Use as a glaze for fish (it&#8217;s enough for 1 to 2 pounds), tofu, tempeh, or vegetables. 

Miso glazed Asian style Chilean Sea Bass (or black cod) takes just 15-minutes to prepare. This seared fish has a melt-in-your-mouth texture and so much flavor.

Miso Glazed Chilean Sea Bass

Sake

Tablespoons Mirin

Tablespoons Rice wine vinegar

Tablespoons Sugar

Tablespoons Yellow or white miso paste

½ Tablespoons Soy sauce

Tablespoon Toasted sesame seeds ((for garnish))

In a small heavy bottomed pan, over high heat bring sake, mirin and rice wine vinegar to a boil. Reduce heat to medium and add sugar. Whisk until dissolved.

Whisk in the miso paste and stir until the sauce is smooth. Whisk in soy sauce and cook for 1 minute. Remove from the heat and let sauce cool to room temperature.

In a large resealable bag or container place the sea bass pieces and then add the cooled marinade. Make sure the pieces are well coated.

Refrigerate marinated sea bass for 3-5 hours.

Remove fish from the refrigerator, letting excess sauce drip off, and place skin side down  on a broiler pan. We suggest placing a piece of parchment paper or foil on the pan because it makes it easier to release after cooking.

Heat oven to broil and make sure the oven rack is about 6-8 inches below the broiler.

Broil the fish for about 10 minutes, depending on the thickness of your filets. The fish is done when it flakes easily with a fork and the top is lightly charred.

Remove from oven and sprinkle with sesame seeds before serving.

This Cheesecake Factory miso salmon is a restaurant-quality meal that is actually super easy to make at home. It has a sweet and savory flavor, and the miso salmon turns out perfectly juicy and flakey. 

Cheesecake Factory Miso Salmon Recipe

tbsp red miso paste (soybean paste)

brown sugar

soy sauce

tsp white rice vinegar

4-oz salmon fillets, deboned, skinned

snow peas, fresh

dry sake

shallot, minced

butter,

For the miso marinade and glaze, combine the miso paste with the brown sugar, rice vinegar and soy sauce in a small mixing bowl. If too thick, add 1-2 tablespoons of warm water.

Coat the salmon fillets with the miso mixture and cover them with plastic wrap. Refrigerate for at least 30 minutes.

For the snow peas, boil 2-3 cups of salted water and blanch the peas for 8-10 minutes. Cool down in an ice bath. 

Line a baking tray with aluminum foil brushed with olive oil and preheat the oven to 355ºF. 

Roast the salmon in the oven for 12-15 minutes or until flaky but still pink inside.

For the sake butter, add the butter and shallots to a pot and cook at medium heat for about 7 minutes. Add the dry sake and stir to combine. Season with salt and pepper if needed. 

Serve the salmon with the snow peas, and top with the sake butter and chives.

Spot on the cheesecake factory. Well done guys!!

Most delicious salmon that I have ever tried.

High quality salmon right here. I'll be making it again soon.

The glaze that goes on this salmon is delicious. Next time I want salmon I will be making this recipe.

No joke the best salmon that I have ever had.

I loved this salmon! When I first tried it at Cheesecake Factory, I was so surprised! I thought that it wouldn’t  be that good, but when I ate that sauce and salmon with a topping of green beans, I loved it! And I’m only an 8 year old!

The miso salmon was awesome and spot on.  The sake butter however did come out right for me but I didn’t need it.  Made the salmon for friends and they loved it as did a friend I gave the recipe to.

This recipe is delicious! The butter didn’t turn out for me but I’m willing to give it another shot. This is basically just like the CF version. Thank you!

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Top 7 miso glaze recipes from across the web

The most viewed miso glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Dengaku (Tofu, Eggplant, Daiko...

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Miso-Glazed Eggplant

Delicious Japanese Miso Glazed Salm...

Easy Miso Glaze (5 Ingredients)

Miso Glazed Chilean Sea Bass

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The most viewed miso glaze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine