Best Yuzu Miso Recipes

Slow-Cooked Salmon in Miso-Yuzu Broth image

Yield Serves 4

Number Of Ingredients 15

Unsalted butter
1 (3 × 4-inch) sheet konbu (see Pantry, page 253)
1 cup chicken stock, preferably homemade
1 fresh green Thai chile
1/3 cup bonito flakes
3 sprigs fresh dill
1/4 cup white (shiro) miso (see Pantry, page 253)
1 tablespoon plus 1 teaspoon unsalted yuzu juice (see Pantry, page 253)
4 (6-ounce) boneless center-cut salmon fillets, skin on
Kosher salt and freshly ground black pepper
4 ounces silken tofu, diced
1-inch piece fresh ginger, peeled and finely julienned
1 scallion, white and green parts, thinly sliced at an angle
8 cherry tomatoes, halved
1 tablespoon fresh basil leaves

Steps:

Preheat the oven to 300°F. Butter a large rimmed baking sheet.
Put the konbu on a small baking sheet and bake until dry and brittle, about 8 minutes. It should smell smoky.
Combine the konbu, chicken stock, and 1 cup water in a large saucepan. Cut the chile in half and add half to the pan. Bring to a simmer, then drop in the bonito. Crush the dill with your hands and stir into the mixture. Remove from the heat, cover, and let steep for 15 minutes. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
Mince the remaining chile half and set aside.
In a small bowl, stir together the miso and 1 cup of the broth until smooth. Return to the saucepan, along with the yuzu juice and remaining broth, and heat just until bubbles form. Do not let the mixture boil.
Meanwhile, season the salmon with salt and pepper and place on the prepared baking sheet, skin side up. Bake until the salmon skin peels off easily and a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 12 minutes. Remove the skin from each fillet, carefully flip, and transfer to shallow bowls.
Divide the tofu, ginger, scallion, and tomatoes among the bowls, scattering them around the fish. Spoon the broth over each serving, garnish with basil and minced chile, and serve.

Yuzu Miso image

Provided by Food Network

Categories appetizer

Time 20m

Yield about 4 servings

Number Of Ingredients 14

Steps:

Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too).

WHITE MISO-YUZU DRESSING image

Number Of Ingredients 7

Steps:

Yuzu Miso Dressing ?????????? image

Provided by @MakeItYours

Number Of Ingredients 15

2 Tbsp white miso
3 Tbsp rice vinegar ((rice vinegar is mild; if you substitute, please adjust the amount of vinegar))
2 Tbsp yuzu juice (extract)
1 Tbsp mirin
2 tsp sugar
6 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) ((I used untoasted sesame oil))
⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
1 head romaine lettuce
1 carrot
2 Persian cucumbers
2 red radishes
8 sugar snap peas
1 avocado
¼ red onion