|
The following recipes were presented at JETRO's Sendai Miso Tasting Seminar in San Francisco, held July 2009.
 Albacore Tuna with Red Miso and White Balsamic Vinegar (Kapur)
Miso and Cornmeal Crusted Fried Green Tomato, Corn and Cherry Tomato
Salad, Burrata Cheese and Miso-Basil Vinaigrette (Terje)
Bolinas Black Cod with Clams, Chanterelle Mushrooms, Fregola and Miso Broth (Hill)
Black Garlic Red Miso Vinaigrette (Hill)
Pork Belly Cacciatore (Canales)
Vanilla Sendai Miso Ice Cream and Saikyo Miso Jasmine Tea Ice Cream (Kamio)
Albacore Tuna with Red Miso and White Balsamic Vinegar
Confit heirloom tomatoes, smoky eggplant puree, caper and olive relish
Created by Ravi Kapur, Chef de Cuisine of Boulevard Restaurant
 Albacore Tuna Loin
Red miso marinade:
1 C Sendai red miso
1 C Water
1 C White balsamic vinegar
1 C XVOO
2 Cloves of garlic, microplaned
Confit heirloom cherry tomatoes:
¼ Dry cure olives sliced thin
¼ C Capers rinsed
1 Bunch Chives
1 Globe Eggplant peeled, sliced and lightly grilled
Coat tuna loins liberally in marinade, place in container and refrigerate up to 24 hours. At this point tuna can be cooked to your preference. Either grilled, poached, or seared.
Blanch cherry tomatoes quickly in boiling water. Cool and peel skins. Toss in some of the miso marinade and add the sliced olives and rinsed capers. Adjust seasoning with marinade or more XVOO.
After eggplant is grilled, finish cooking in the oven. When soft, transfer to a blender and puree till smooth using water to adjust consistency.
Miso and Corn Meal Crusted Fried Green Tomato, Corn and Cherry Tomato Salad
Burrata Cheese and Miso-Basil Vinaigrette
Created by Staffan Terje, Chef Owner of Perbacco
 Miso and Corn Meal Crusted Green Tomatoes
Ingredients:
6 each slices Green (Unripe) Tomato, sliced ½” thick
½ cup Red Sendai Miso
¼ cup Buttermilk
Salt and Pepper to Taste
Fine Corn Meal for Coating Tomatoes
• Mix miso and buttermilk into a smooth batter. Season with salt and pepper.
• Dip slices of green tomato in miso-buttermilk mixture, then dredge in corn meal.
• Fry slices of tomato in hot oil (375F) until crisp. Let drain on paper towels.
Corn and Cheery Tomato Salad
Ingredients:
1 cup Red or White Corn Kernels
1 cup Cherry Tomatoes, halved
Miso-Basil Vinaigrette, see recipe
Salt and Pepper to taste
Basil Leaves
• Mix all ingredients in a bowl.
Miso-Basil Vinaigrette
Ingredients:
¼ cup Red Sendai Miso
½ cup Extra Virgin Olive Oil
¼ cup White Balsamic Vinegar
Salt and Pepper to taste
2 tbsp Chopped Basil
• Mix all ingreients in a bowl with a whisk.
Assembly
Fried Green Tomatoes
Burrata Cheese
Basil Leaves (Green and Purple)
Corn and Cherry Tomato Salad
Aged Balsamic Vinegar
Salt
Pepper
• Place a slice fried tomato in the center of the plate.
• Top with burrata cheese. Season with salt and freshly ground pepper.
• Spoon salad over burrata cheese.
• Garnish with basil leaves
• Drizzle plate with a little bit of balsamic vinegar.
Bolinas Black Cod with Clams, Chanterelle Mushrooms, Fregola and Miso Broth
Created by Bruce Hill, Owner/ Exective Chef of Bix and Restaurant Picco
 Serves 4
4- 4oz portions black cod fillet, skinned
46 pc. manila clams, washed
2c. dashi (mushroom, mirin, soy flavored)
2c. chanterelle mushrooms, roasted
1/2c. diced onion, roasted very soft
1/2 c. diced fennel, roasted very soft
1 ½ c. fregola, cooked for 10 minutes in salted water (fregola is Sardinian Cous-Cous)
3 Tbs. red miso
olive oil for cooking the cod
salt-pepper
Garnish- curry oil, cilantro leaves
Season the black cod with salt-pepper, sauté in a cast iron skillet over medium high heat
While the cod is cooking, steam the clams in 1 cup of the dashi till they open.
Add to the clams, the onions, fennel, mushrooms, fregola. add the miso last and swirl in like butter.
Adjust the thickness of the broth with remaining dashi, check seasoning.
Divide the clams and vegetables between 4 bowls. Make a space to place the cod in each dish.
Place the cod in the center of each bowl, garnish with curry oil and cilantro leaves.
Black Garlic Red Miso Vinaigrette
Created by Bruce Hill, Owner/ Exective Chef of Bix and Restaurant Picco
This recipe was not presented at the event but was contributed by Chef Hill as another idea for using miso.
6 oz. black garlic, peeled
3/4 c. red miso
¼ c . water
1 c. brown rice vinegar
1 c. mirin (sweet sake)
1 3/4 c. rice bran oil (or canola oil)
In a food processor, add the black garlic, miso, water, brown rice vinegar and mirin.
Process for 1 minute.
With the motor running, add the rice bran oil in a thin stream to emulsify.
Keep refrigerated.
* This recipe is designed to serve with ripe summer tomatoes. Slice tomatoes, season with sea salt and dress them with Black Garlic-Miso Dressing!
Pork Belly Cacciatore
Created by Paul Canales, Executive Chef of Oliveto Restaurant
(Recipe coming soon)
Vanilla Sendai Miso Ice Cream
Created by Chef Sho Kamio of Yoshi's Restaurant
 Makes 6 cups
2 1/2 cups cream
2 1/2 cups milk
16 each egg yolks
12 tablespoons sugar
3 tablespoons mizuame
4.2 oz or 1/4 lb. Sendai miso (red miso)
½ vanilla bean, scraped and seeded
In a non-reactive saucepan, combine cream, milk, mizuame and the vanilla bean with seeds. Bring to a scald and whisk occasionally.
In another bowl, whisk egg yolks and sugar until color is pale, and mixture is lighter (about 3-4 minutes).
Temper the cream mixture into the egg yolks by adding the cream slowly while whisking. Return contents to the saucepan.
Whisk in miso.
Continue cooking and stirring, making sure that a thermometer reads at least 120 degrees Fahrenheit and taking care that the miso does not burn on the bottom of the pan.
Remove from heat and strain through a chinois.
Chill in an ice bath or overnight for best flavor development.
Spin in ice cream machine according to manufacturer's instructions.
Saikyo Miso Jasmine Tea Ice Cream
Created by Sho Kamio, Executive Chef of Yoshi's Restaurant
Makes 6 cups
2 1/2 cups cream
1 1/5 cups milk
1 1/5 cups water, hot
2 each jasmine tea bags
2 tablespoons mizuame
10 each egg yolks
13 tablespoons sugar
14 tablespoons saikyo miso (sweet white miso)
Brew the tea bags in the hot water and allow to steep for 5 minutes. Remove tea bags, squeezing out liquid. Set aside.
In a non-reactive saucepan, combine cream, milk, and mizuame. Bring to a scald while whisking occasionally.
In a separate bowl, whisk egg yolks and sugar until color is pale and mixture is lighter in color (about 3-4 minutes).
Temper the cream mixture into the egg yolks by adding the cream slowly while whisking. Return contents to the saucepan.
Whisk in miso.
Continue cooking and stirring making sure that a thermometer reads at least 120 degrees Fahrenheit and taking care that the miso does not burn on the bottom of the pan.
Add brewed tea.
Remove from heat and strain through a chinois.
Chill in an ice bath or overnight for best flavor development.
Spin in ice cream machine according to manufacturer's instructions.
|
Food 