I buy white miso paste in a tube so I can always have it on hand and keep in the fridge after opening. This is a yummy dish and tasty any time of year. In the summer, to avoid oven heat, I will prepare in a well seasoned, oiled cast iron skillet. I start on medium heat and after about 3 minutes, turn heat to low. Because of the mirin and sugar content, be aware of food burning easily. You know your stove so cook accordingly and keep an eye out. This is also good room temperature. I slice the chicken and add over mixed greens, julienned carrots and celery, green onion,with a zipper ginger vinaigrette. This Japanese home cooking at its best. Something you may not find in a restaurant, but certainly in someone’s home. You can grill of course, but again, beware of the burn factor.
Sunomono is kept in my fridge all summer for a cool snack or quick cool addition to a meal of anything! The little Persian cukes, Japanese cukes, or the English cukes work well. If not available, use regular pickling cukes or use standard ones, as thin as possible, with the seeds taken out. You can also use celery, snow peas, edamame, spinach, or mix a couple of veggies together. I like with cucumbers best! Photo courtesy of Wiki Images.
douzo meshiagare, y’all
Sunomono – Cucumber Salad
4 Japanese cucumbers or 1 English cucumber
1/4 tsp salt
3 Tbsp rice vinegar
1 Tbsp sugar
1/4 – 1/2 tsp soy sauce
1 tsp sesame seeds
small sprinkle of chopped cilantro and green onion
Slice cucumbers as thin as you can or use a mandolin or similar slicer. Put in large non-reactive bowl and sprinkle with salt, mixing with your hands. Let sit for about 5 minutes then, using your hands again, squeeze water out of cucumbers (I use my handy dandy Japanese pickle maker for this – you can also view my post on Quickles). Rinse well and squeeze out water. Discard water. To the rice vinegar, add soy sauce and sugar, mixing well. Pour over cucumbers and mix. Let sit in fridge to blend flavors about 30 minutes. Add sesame seeds, cilantro, and green onion. Great small side dish any time of the year.
Miso Baked Chicken/Fish
1/4 cup white Miso paste
3 Tbsp Mirin
2 Tbsp Sake
1 Tbsp sugar
1 Tbsp soy sauce
4 chicken thighs (or nice chunk of salmon or other firm fish)
Mix Miso, Mirin, Sake, and sugar (almost kind of sounds like a recipe rap, hey?) in a non-reactive bowl. Marinade chicken thighs (or fish) in marinade for 30 minutes to one hour. You can put the marinade and meat in a plastic bag to marinate as well.
Preheat oven to 425F. take chicken/fish from bag and place on a plate and use a paper towel to wipe excess marinade liquid well from chicken/fish. Place chicken/fish on oiled aluminum foil spread over a sheet pan. Bake for 15 (8 minutes or so for fish). Turn chicken over and bake 10-15 minutes until cooked through. I like to use chicken wings or chicken breast fillet and garnish with sliced scallion and sesame seeds. Serve with steamed sticky rice and sunomono.
Aug 24, 2013 @ 12:47:12
Yum!!
Aug 24, 2013 @ 14:08:09
Easy, adaptable yum! > Date: Sat, 24 Aug 2013 16:47:14 +0000 > To: thspencer51@hotmail.com >
Aug 24, 2013 @ 14:38:04
I Nominate you for a Super Bunch of Awards – 30 Nominations
please choose any 5 awards out of the 30
accept it and oblige
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http://ajaytao2010.wordpress.com/2013/08/24/super-bunch-of-awards-30-nomination/
May 08, 2014 @ 21:31:54
Reblogged this on kanzen sakura and commented:
I am reblogging two favorite spring and summer dishes. If you haven’t tried eating or making Japanese food, start with these – simple, elegant, easy.
May 08, 2014 @ 21:44:49
Haven’t tried it but I will try to see if I can catch the chicken first. 🙂
May 08, 2014 @ 23:17:42
I have faith in you. I think you’ll figure out a way. Date: Fri, 9 May 2014 01:44:51 +0000 To: thspencer51@hotmail.com
May 09, 2014 @ 09:01:24
These look terrific–thank you! xoxo
May 09, 2014 @ 10:02:15
They are good. Tubed miso is excellent for quick miso soup too! 🙂
May 09, 2014 @ 11:51:53
Food. Food. Glorious food. Time for lunch. Must cook up this mouth-watering recipe. 🙂
May 09, 2014 @ 12:08:41
This is a comfort food recipe prepared for me years ago by my Samurai. I always do with chicken because I don’t like fish, but it is good with a firm, white fish. Date: Fri, 9 May 2014 15:51:55 +0000 To: thspencer51@hotmail.com
May 09, 2014 @ 12:51:41
Too bad you don’t have some ready, I’d pop over. 😀
May 09, 2014 @ 13:07:54
Well, by the time you got here, it would be ready! 🙂
May 09, 2014 @ 17:59:36
Silly me. I could save packing and just do it myself.
Duh. 😛
Thanks for the invite. Sorry to be so lazy and um…pushy.
May 09, 2014 @ 18:46:35
it’s okay. I have several that if they know what is on the menu that night or later in the week, they’ll just happen to pop by! =) Date: Fri, 9 May 2014 21:59:37 +0000 To: thspencer51@hotmail.com
May 10, 2014 @ 10:50:51
That’s how life used to be in another century. Sigh.
May 10, 2014 @ 11:51:09
That’s how life used to be 50 years ago 😦
May 10, 2014 @ 12:09:24
Yes, another century. 😦