Two more ways with miso

Only three more weekends until school starts.  I know I always say it but this really is one quick-flying summer!  I'm taking it easy and making a point to savor some lazy days of summer.  Before we know it, some of us will be back in the throws of back-to-school nights and juggling homework and schedules again.

So while I'm "busy" chilling, I thought I'd share a couple of recipes I tried recently that have been both easy and delicious.  Remember my recent foray into using miso?  Besides the noodles, I used my container of miso paste to make two other tasty dishes.  
Miso-glazed broiled salmon
First up, miso-glazed broiled salmon.  I'd spotted a recipe in the July/August 2014 Food Network magazine for "asian salmon rolls", which was actually a sandwich with a wasabi dressing and greens.  I abandoned the sandwich idea but the simple miso-based marinade for the salmon interested me since I did have that container of miso paste from Trader Joe's in my fridge.  Also, my son loves salmon so I'm constantly roasting it one way or another and could use new ways to serve it.

I adapted the recipe a little bit and it turned out great, something I've made a couple of times already and will continue to as part of my salmon-cooking rotation.  Miso paste, mirin, and bit of brown sugar in the glaze makes for a nice, subtle, salty-sweetness that's very tasty on the salmon. I discovered that I really like broiling salmon...it makes for a leaner, less-fatty, end result.
Oven-broiled garlic-miso chicken wings
Secondly, my family and I enjoyed garlic miso chicken wings.  I have been eyeing the recipe for a while, one of many dishes I've discovered from Just One Cookbook, a wonderful site for easy Japanese recipes.

These wings are marinated with plenty of minced garlic, miso, soy sauce and mirin.  Those 4 ingredients make for an incredibly flavorful coating on the chicken.  You broil the wings using the broiler plate that comes with your oven (the first time I put that thing to use and it worked wonderfully!) and the result is some crispy wings that are super moist and juicy on the inside and packed with flavor.  What more could you ask for.


Miso-glazed salmon

I took the original recipe (it's this one) and scaled down the amount of marinade I make for about a pound of salmon.  Maybe there's no such thing as too much marinade but I hate to waste and like making do with less when it works.

This recipe called for white miso paste, which is the milder and sweeter type of miso relative to red and "awase", which is a mix of the red and white.  I used Trader Joe's "mild yellow" miso for this as well as the chicken recipe below and I think it works very well.  This recipe also used skinless salmon but mine always comes with the skin on.  I simply coat both sides of the filets with the glaze and I broil the salmon until it's done without flipping it.  It's done in about 8 minutes or so.  Let the salmon cool a minute or two so you can handle it, and right before plating, I remove the skin.  

Garlic-miso chicken wings

If you want to make these wings (and I hope you do), please check out the original recipe on Just One Cookbook for the detailed recipe, with pictures that are very helpful.  Again, I'm using a "mild yellow" miso, which I think is a good equivalent for the "awase", or mix of red and white mixo, that's recommended for in this recipe.  

I love dishes with lots of garlic so this is really up my alley.  And these wings, with this garlic-miso paste, packs a punch of flavor versus the more subtle glaze on the salmon dish.  There is just a ton of umami flavor in these wings!  

I didn't really plan ahead (I'm "chilling", you see...) so I started these wings after lunch and only marinated them for a few hours.  I also made a rookie mistake of not reading the recipe carefully first and didn't realize that the soy sauce and mirin portion of the marinade should only go in about 3 hours before cooking.  Luckily, I wasn't marinating the chicken for much more than that so it was fine and the results were full of flavor.

I'm really glad both these miso recipes put the broiler to use.  For the wings, it really crisped up the skin while leaving the interior juicy and succulent.  My family and I really enjoyed these for dinner!


Recipes:

Miso-glazed Salmon
Adapted from this recipe featured in the July/August issue of Food Network Magazine

- Serves 3 - 

1 1/2 tablespoons mirin or dry sherry
1 tablespoon white or awase miso paste (I used Trader Joe's "mild yellow" miso paste)
1 tablespoon loosely-packed light brown sugar
1/2 tablespoon water
3 salmon fillets (I use skin-on), about 1 pound in total
Toasted sesame seeds (optional)

Whisk mirin, miso paste, brown sugar, and water together in a shallow dish that will hold the salmon filets.  Add salmon, turning to coat both sides but particularly dressing the (skinless) top. Cover and refrigerate for at least one hour or overnight.  

Remove salmon from the refrigerator and place onto a foil-lined baking sheet, drizzling any extra marinade on to the top of the filets. Broil until browned and cooked through, approximately 8 minutes or so.  Serve with a sprinkle of toasted sesame seeds, if desired. (I let the salmon cool for a minute and remove the skin before plating and serving.)  


Garlic-Miso Chicken Wings

Adapted from Just One Cookbook (great step-by-step pictures at her site)

- Serves 2 to 4 - 

10 to 12 chicken wings* 
4 garlic cloves, grated or minced
3 tablespoons miso (I used Trader Joe's "mild yellow" miso, which is comparable to "awase" miso)
2 tablespoons soy sauce
2 tablespoons mirin

Rinse chicken wings and pat dry thoroughly.  Prick the chicken wings with a fork and place into a plastic storage bag.  

In a small bowl, mix together the grated garlic and miso paste.  Add mixture to the chicken, seal bag, and work the garlic-miso paste into the chicken from the outside of the bag.  Refrigerate for at least 4-6 hours, or preferably overnight.

About 3 hours before cooking, add soy sauce and mirin to the bag and mix well.  Return to the fridge until ready to cook.

Line the bottom of your broiler pan with foil and lightly oil the broiler rack.  Place chicken on to the rack, skin side down.  Place an oven rack about 6 inches away from the broiler flame.  Turn broiler on high (no preheating necessary) and broil chicken for 10 minutes, or until nicely browned.  Flip the chicken and broil for about another 10 minutes, or until cooked through.  The skin should be crisp while the inside is juicy.

* You can use other chicken parts like chicken breast or thighs for this recipe.  If doing so, cook chicken on a parchment-lined baking sheet in a 425 degree oven.  Bake for approximately 30 minutes, flipping chicken halfway through cooking, until cooked through.  




42 comments:

  1. My husband would love me if I made him these chicken wings! haha He is such a fan of chicken wings and I rarely make them!! Bad wifey :)

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    1. Your husband is plenty spoiled already with your food so I won't feel so badly for him! : )

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  2. Hi Monica, both of these recipes sound delicious. I have never broiled wings before and I bet that is exactly the texture and taste I have been looking for. Thanks! yes, it is hard to believe that summer is going by so fast, I'm not sure what is happening this year.

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    1. Thank you, Cheri! Keep a close eye on the wings when you broil them. You want a nice sear but some bits will char. The broiling makes the skin crispy and the inside is really juicy. The broiler rack is something to try if you have it sitting in the drawer like I do; it really worked well, letting the grease flow down.

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  3. Haha so glad you are chilling and taking time out to enjoy summer :) Yay, I love finding new ways to use miso. Both of these dishes look fantastic, Monica! Love Nami's recipes and your wings look so flavorful and finger lick'n good! Would love to try these, my husband would go nuts over them too :)

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    1. This is as "chill" as I get (whatever that means!). I feel like miso is no longer a mystery so I'm very happy. Love Nami and her recipes. I want to eat at her house everyday!

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  4. I love salmon with miso and I make them quite often at home too. The miso with wings are new to me and I can't wait to give that a try next time. :) Thanks for the idea.

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    1. Yum! You definitely should try the wings! Very flavorful!

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  5. And to think, I've had miso on the brain also! Must be something in the air. :P Both of these dishes sound great and so flavorful!

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    1. Glad we may be on the same wavelength, Joanne! Thanks.

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  6. I will start with salmon which is my favourite! Those chicken wings look fingerlickingly delicious too, Monica.

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    1. The salmon is nice and relatively "light" with the broiling. The marinade/glaze isn't heavy or very strong in flavor at all. : )

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  7. I love the Miso Glazed Salmon! I love Salmon, and I don't make it nearly enough ~ but I absolutely adore it when I do. So, new Salmon recipes are always a welcome addition in my house! Thanks for the great recipe!

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    1. My son loves salmon so that makes it a regular here. Hope you try this some time, Kristi. Thanks

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  8. Both dishes are delicious! I love salmon so think I might like to try this dish next. I am also looking forward to and also dreading the start of the school year and all the commotion and scheduling. The addition of miso to the kitchen can get some dinner on the table in a flash.

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    1. I completely agree - that bit of miso can turn out a quick meal, stamping a lot of flavor into things quickly.

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  9. definitely have to try the miso glazed salmon! looks delicious..

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  10. Damn delicious miso glazed chicken and salmon!!!
    the photograph is really seducing me....
    btw, youi should try to roast cauliflower or broccoli with miso too, taste heavenly!

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    1. I hear you! Miso with those vegetables sound like something I must try! Thanks for the suggestions.

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  11. Wow, I haven't tasted miso before but I really want to! It's a little difficult to find miso paste here so I'm going to look for it online! I know I have to because these two recipes are making me droooool! I'm LOVING the charred look on the chicken with that shiny glaze and I just want to bite into it!!!!!

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    1. It's very salty and full of 'umami'. A bit goes a long way and it is a great way to add a lot of flavor in a flash. Thanks, Samina!

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  12. These both look delicious! I love miso salmon... such a light, delicious meal!

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    1. Thanks, Marie. It's quick and tasty and I feel good eating some rich salmon every so often, for sure.

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  13. Oh wow I can't decide which one I would like better - the salmon or the chicken! Both look AMAZING!

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    1. Thanks, Bianca. I just made the salmon again for dinner tonight. So good...and how can you go wrong with chicken wings!

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  14. Love the ways you used miso! I've been trying to find it here - this is encouraging me to look harder!

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    1. I hope you find it. It helps make a quick, flavorful dinner, that's for sure! : )

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  15. I can't tell you how much I love the broiler. That char on the chicken wings is amazing. A lot of my favourite Indian dishes are made in a 'Tandoor' which gives the meat or vegetables an awesome smokiness and char. So basically, I tend to try that effect with the broiler. It's not really the same but the char makes the food very exciting for me. I also love salmon so both these gorgeous recipes will be made soon.

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    1. You know, Sonali...when I got my replacement oven, the broiler broke/malfunctioned within a few months and it made me realize that though I don't use it that often, it's crucial for some jobs. I love anything tandoor made as well. I know when I do a "fake-out" Indian dinner, I broil my marinated chicken before stirring it into sauce to try to get that effect, too. It's not really close to what I get at restaurants but it is the next best thing for us home cooks. I could use some lessons from you!

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  16. Thanks for such wonderful supper inspiration Monica. I think my kids would crazy for these chicken wings!

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    1. If your kids love wings and salty as much as my kid, it would be a hit. : )

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  17. I love miso soup but I've never tried anything with miso at home...both these dishes look fantastic!

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    1. I never used miso til recently though I've always wanted to. It's a nice little thing to tuck away in the fridge. It adds a lot of flavor quick and I'm learning there are many ways to incorporate it. Thanks, Sara.

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  18. This Oven-broiled garlic-miso chicken wings look like the key to my heart! So delicious!

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    1. They're finger-lickin' good, Pamela! : )

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  19. both of these dishes look wonderful, and especially good as we switch it up here from summer to fall. I feel like i was late to the miso party a little bit in life: i'd had it in things at restaurants, but i'd never purchased it or cooked with it from it's truest form. Now? I go through bags of it, and i absolutely love it. Such a wonderful, flexible, addictive ingredient.

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    1. Thanks, Shannon. Obviously, I ate miso-everything out but a few years ago, I started seeing so many recipes in magazines and I've *finally* started using it at home. Better late than never! It is a flexible little secret ingredient.

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  20. Hi Monica! SO happy to see you made the Garlic Miso Chicken Wings! Thank you so much for the kind mention. I'm glad you enjoyed the recipe, and using the miso!! I also prepared a miso salmon recipe over the weekend too. Miso adds great umami and very fun to work with different ingredients. Both dishes look yummy. Saw the comment above - You eat at my house first, and we'll stop by at your house for delicious 3 course desserts. ;) xo p.s. I just shared the link on my facebook page. Hope that was okay.

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    1. Hi Nami!! We love this recipe (and others of yours!) and your food is eons better than any dessert I make! : ) We were so busy digging into these wings, there was no time for any proper pictures. My son loved them so they're really great for the whole family to enjoy together. My wings didn't come out as beautiful as yours but it was so succulent and delicious. I'll be making them again and again. And yes, of course, share! Thanks so much for posting all your awesome recipes and for your kind comments here. Much appreciated!

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  21. My hubby would love this miso salmon! He's always asking me to use miso and to make salmon...I might have to take him up on that now :) I agree, this summer has flown by. When your baby goes back to school, mine will be making his entrance into this world, hehe.

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    1. Please try it, Amy, since he's asking for the very thing. I've been making this a few times now and I like how almost mild it is. Not too salty/overwhleming but adds a nice flavor. And broiling it like this is so easy, less than 20 minutes.
      You are certainly busy at your end and so much to look forward to. I'm so excited for your new addition!

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