Search Results (166 found)
www.allrecipes.com
This simple but tasty recipe calls for sea bass fillets to be marinated in sake, mirin, soy sauce, and miso paste before being broiled.
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Featuring chicken, green onion, and portobello mushrooms, this Japanese miso soup is a simple, comforting dish to warm up the whole family!
www.chowhound.com
This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
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A delicious vegan carrot spread with cashews, maple syrup, and Chinese five-spice. Great with warm crusty wheat bread and a tall glass of freshly squeezed orange juice!
cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network
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If you are vegan or vegetarian, this fake bacon recipe using rice paper, liquid smoke, salty miso, and sweet maple syrup is a must-try.
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A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.
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Get Orange-Roasted Seafood and Kunomoto Oysters with White Miso Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 2 1/2 to 3 hours. Tell us what you think of it at The New York Times - Dining - Food.