Miso Glazed Cod

Miso Glazed Cod

(enough to marinate 2 fillets, adapted from Epicurious)

1/3 cup Mirin

1/2 cup white miso paste

1/4 cup sugar

2 6-ounce fillets of black cod

Bring the mirin to a boil in a small saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.  Turn the heat to low and add the miso paste, mixing with a wooden spoon.  When miso is dissolved completely, turn the heat up and pour sugar into the pot.  Stir consistently until the sugar is dissolved, make sure not to let the sugar burn on the bottom

reserve some of the glaze for drizzling when you are ready to eat.  Let the rest of the miso glaze cool completely and pour over cod fillets in a bowl, let marinate for a few hours or for up to 2 to 3 days.  When you are ready to cook, place fillets on a parchment lined baking sheet and roast in a 400 degree oven for about 20 minutes. 

Drizzle with reserved glaze and serve alongside sauteed mushrooms and roasted brussel sprouts, as shown here or with your favorite veggies!!

Miso Glazed Eggplants

Something I really enjoy when I go out to eat sushi is the miso glazed eggplant.  I've been wanting to try making it at home for a while now, but when I saw these mini purple eggplants at the farmer's market this past weekend I had to buy them!!  I knew just what I was going to make with them too!!  The recipe below is adapted from one I found using the Epicurious free iPhone application!!  As a side note, I actually use this app a lot and find it to be very helpful and easy to use!

 Miso Glazed Eggplants
(makes 3 servings)
3 tablespoons white miso paste
1 1/2 tablespoons rice vinegar
1 teaspoon water
1 1/4 teaspoons sugar
1 tablespoon grated peeled fresh ginger
3 Asian eggplants, halved lengthwise
1 tablespoons vegetable oil, plus more for brushing on eggplants


Preheat broiler. Whisk miso, vinegar, water, sugar, and ginger until sugar is dissolved.  Brush a baking sheet with oil and arrange eggplants, cut side up, in pan.  Brush tops of the eggplants with 2 tablespoons oil.  Place under broiler, 5 inches from heat, for about 5 minutes.  You should see the eggplants turn pale golden and soften.  


Brush eggplants generously with miso glaze, and broil for 3 more minutes.  Brush again with miso and rotate pan 180 degrees then continue to broil until eggplant is tender and the glaze is golden brown.  Serve and enjoy!

Salmon Bites with Miso Glaze

I haven't had salmon in a while and I wanted to get my lunches looking more diverse, and give you some more ideas that are easy to make for you, your kids, and your family!  If you want to see a photo of this dish, click on the "my lunches" link

Salmon Bites with Miso Glaze
2 servings

10-12 ounces of fresh salmon fillet, skin off and cut into large chunks
salt to taste
2 tablespoons white miso paste
1 tablespoon soy sauce
1 teaspoon sriracha hot sauce
1 tablespoon mirin
1 tablespoon brown sugar or honey
1 teaspoon rice vinegar
juice of a clementine, or 2 tablespoons orange juice
toasted sesame seeds for sprinkling

Preheat oven to 400 degrees. Combine all ingredients, except for salmon and salt, in a mini food processor.  Process to a smooth glaze.  Set aside.

Sprinkle salt on the salmon chunks and place them on a greased cookie sheet and bake for 15-20 minutes, depending on how cooked you like your salmon.  Place salmon bites on a platter, drizzle with miso glaze, and sprinkle with toasted sesame seeds if desired.  Serve with a side of asparagus or over a nice green salad! ENJOY!

Miso Butter Corn

The other day I went to Momofuku Noodle Bar for lunch with a friend.  They are constantly changing up the menu so it's always nice to go there every so often to see what they are serving that day.  On the menu was this corn dish sauteed in miso butter, it was served with scallions and roasted potato.  It was amazing, the miso butter gave the corn a great twist!  AFter devouring the corn I said to my friend, "I'm definitely going to try to recreate this at home one day very soon!"  It seemed pretty easy actually.  Miso, butter, corn, scallions, and potatoes.  Simple as can be!


I went for it.  I bought farm fresh corn at Whole Foods and also picked up some white miso paste, scallions and unsalted butter.  I dropped the potatoes from the dish because it was really the corn that I was after.  I couldn't care less about the potatoes.  Here are some photos of the process.

Miso Butter Corn (serves 4)

2 tablespoons unsalted butter at room temperature

2 tablespoons white miso paste

green parts of 2 scallions sliced thinly

4 ears of corn, kernels stripped

Combine butter and miso paste in a small bowl with a fork.  Place stripped corn kernels in a large saute pan, along with miso butter.  Sprinkle with salt and pepper to taste.  Saute on medium heat for about 3 minutes, add scallions, and cook for 2-3 more minutes.  Enjoy!

One night for dinner I had the corn with a simple grilled chicken breast.

The next day I had leftovers for lunch!  I saved this compartmentalized takeout container for this purpose, it's really a great alternative to a laptop lunch box.  Which someday I will buy for myself! I myself am organized and so why shouldn't my lunches be as well!