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Ingredients

• ✓ white miso
• sake
• soy sauce
• brown sugar
• sesame oil
• chicken breast

Instructions

1. 1 Mix white miso, sake, soy sauce, brown sugar, and sesame oil together in an ovensafe glass or ceramic baking dish. Stir in chicken strips. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven until marinade has thickened and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 30 to 35 minutes.

By DJSayaka

Ingredients

• ✓ white miso
• honey
• rice vinegar
• hot sauce
• salt
• chicken
• kosher salt
• lemon
• cayenne pepper

Instructions

1. 1 Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.
2. 2 Cut 3 to 4 slashes into legs and thighs of chicken halves. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
3. 3 Flip chicken over in the bowl. Sprinkle more kosher salt on top.
4. 4 Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.
5. 5 Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.
6. 6 Brush the excess marinade on top of chicken. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
7. 7 Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up.

By John Mitzewich

Ingredients

• ✓ white miso
• napa cabbage
• rainbow carrot
• kosher salt
• scallion
• chili paste
• garlic
• ginger

Instructions

1. 1 Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
2. 2 Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
3. 3 Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
4. 4 Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
5. 5 Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
6. 6 Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
7. 7 Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
8. 8 Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
9. 9 Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
10. 10 After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.

By jaybu

Ingredients

• ✓ white miso
• canola oil
• pork butt
• garlic
• ginger
• water
• soy sauce
• brown sugar

Instructions

1. 1 Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
2. 2 Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

By Renee from Hawaii

Ingredients

• ✓ white miso
• water
• kombu
• bonito flake
• silken tofu
• red miso
• wakame seaweed flakes
• wakame seaweed
• hijiki seaweed
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Pour cold water into a saucepan. Add kombu and soak for 30 minutes.
3. 3 Set pan on the stove over medium heat, and wait until water just starts to simmer. Turn off heat, and remove kombu with a strainer. Squeeze out any liquid back into the pan, and discard kombu.
4. 4 Turn heat back on to med-high, and bring to a simmer. Stir bonito flakes into the simmering liquid, and turn off the heat. Let sit for 10 minutes, before staining and reserving the liquid, also known as the "dashi."
5. 5 Pour dashi into a saucepan over medium heat. Add pre-soaked, shredded seaweed, soy sauce, and green onions. Bring to a simmer, and reduce heat to low. Place a small strainer over the pan, and add miso pastes. Submerge strainer halfway down into the hot dashi, and stir slowly until all the miso has dissolved and passed through into the soup.
6. 6 Stir in tofu, and continue cooking on low until tofu is heated through, about 2 minutes. Taste and season with more soy sauce if needed.
7. 7 Serve immediately with sliced green onions on top.

By John Mitzewich

Ingredients

• ✓ white miso
• sesame oil
• eggplant
• orange bell pepper
• soy sauce
• ginger
• white vinegar
• water
• garlic
• sesame seed

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
2. 2 Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.

By chefcs

Ingredients

• ✓ white miso
• sugar
• sake
• mirin
• butterfish
• white wine vinegar
• white wine
• shallot
• bay leaf
• black peppercorn
• heavy cream
• butter
• lemon
• parsley
• soy sauce
• sugar

Instructions

1. 1 Make marinade: Whisk together miso, sugar, sake, and mirin in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in marinade and refrigerate, 8 hours to overnight.
2. 2 Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
3. 3 Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
4. 4 Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture has reduced to 1 cup, 15 to 20 minutes.
5. 5 Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warm plate; drizzle lemon sauce and sweet soy sauce around fish.

By Angela Wolery-Garcia

Ingredients

• ✓ white miso
• butternut squash
• olive oil
• cashew
• vegetable broth
• nutritional yeast
• lemon juice
• farfalle pasta
• onion
• salt
• sage
• apple cider
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
3. 3 Roast in the preheated oven until tender and lightly browned, about 25 minutes.
4. 4 Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
5. 5 Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
6. 6 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
7. 7 Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
8. 8 Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.

By isachandra