First, we chose plant-based ingredients so the finished dish could be enjoyed by all dinner guests. For the bread cubes, we went with a natural white baguette. Then, we replaced salt with red miso for its yummy umami saltiness. Organic olive oil was our butter alternative and we dropped the egg completely. Lastly, we added some ready-to-use Emperor’s Kitchen Organic Chopped Garlic, along with some of the classic veggies, herbs and spices.
The recipe was easy to prepare and the results were very tasty. Perfectly moist, nicely seasoned with that delightful Thanksgiving aroma. While we love pecans, the walnuts were a favorite in this recipe. We shared the finished stuffing with family and friends with positive feedback. One family member suggested adding dried cranberries for a touch of sweetness and pop of color.
Who doesn’t love Thanksgiving stuffing? Our tasty Holiday Miso Stuffing is seasoned with our umami Miso Master Organic Traditional Red Miso. And best of all, this recipe is 100% plant-based and can be enjoyed by all. It’s easy to prepare and oh so yummy!
1 pound bread or baguette, cut in 1.5-inch cubes and dried overnight on flat cookie sheet (About 6–7 cups)
1 cup organic baby portabella, crimini or shiitake mushroom, cleaned and diced
2 garlic cloves, minced
1/4 tablespoons parsley, chopped
1 tablespoon dried sage
2 teaspoons dried thyme
1 teaspoon dried oregano
1/2 teaspoon rosemary
1/8 teaspoon black pepper
Preheat oven to 350ºF.
Add dried bread cubes to large baking pan. Sprinkle chopped pecans or walnuts on top.
Heat olive oil in large fry pan on medium heat. Sauté garlic and onions for 2-3 minutes followed by mushrooms, celery, parsley, and seasonings and cook for an additional 4-5 minutes.
In small pan, bring water or vegetable broth to a boil and turn off heat. Use 1/4 cup boiled water/broth to dilute miso in a small bowl, return to water/broth pan and mix well.
Add miso broth to sautéed vegetables, stir and pour over bread cubes. Toss gently to evenly moisten.
BREAD & BROTH RATIO Drying the bread cubes helps to maximize the absorption of the miso broth. If your stuffing seems too wet, add more bread cubes, if too dry add more water/vegetable broth with a touch of olive oil.
SAVORY & SWEET Add 1/2 cup organic dried cranberries with the veggies.
This recipe is a classic Japanese fish preparation, made famous by the chef Nobu Matsuhisa, and altered only to avoid boiling the miso. It’s a popular recipe for a reason: marinated for several days in the salty-sweet miso marinade, black cod becomes silky, deeply seasoned and completely irresistible.
Two to three days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from the heat, add the miso paste and whisk. Cool to room temperature.
Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in refrigerator for 2 to 3 days.
To cook the fish: Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily. Top with any remaining miso marinade if desired, garnish, and serve.
Miso Master Organic Mellow White Miso is one of our tasty short term “sweet” miso varieties. Lighter color, sweeter flavor and lower salt content makes this the perfect miso for dips, marinades, sauces and even desserts. Made in the USA.
Add green beans and salt to boiling water and cook, uncovered, until just tender. Drain and cool.
Toast sesame seeds in dry skillet, stirring constantly over medium heat about 2 minutes (if over-cooked they become bitter.) Grind seeds in a suribachi or with a mortar and pestle, add oil and mix, and then add miso.
Blend in mirin, lemon juice, and sweetener. Mixture will be thick and somewhat coarse and dry.
Add green beans and toss gently in dressing until evenly coated. Attractively arrange a small portion in individual serving bowls.
Enjoy and share with family and friends!
Miso Master Organic Country Barley Miso
Miso Master Organic Country Barley Miso is a long term miso aged naturally for 18 months through four seasons in traditional hand-crafted Cypress, Redwood or Fir barrels. Our Country Barley miso has a higher soybean content in relation to the barley koji and requires a longer aging period to break down the complex protein and fat molecules into their more digestible constituents. Delicious is soups, gravy or sauces!