Hot Miso Crab Recipes

HOT MISO CRAB

Steps:

• 1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
• 2. With an immersion blender or a food processor, puree the tofu, miso, lemon juice, vinegar, garlic powder, onion powder, cayenne, and pepper until smooth.
• 3. Transfer to a small bowl and fold in the crab, sour cream, and chives.
• 4. Pour 1/4 inch of oil into a shallow dish and soak the bread in the oil, coating both sides.
• 5. Evenly heap 2 to 3 tablespoons of the crab mixture onto each slice of bread and lay the slices on the prepared baking sheet. Bake for 12 to 14 minutes, until a little browned. Serve hot.

PAN-ROASTED MISO-MARINATED SEA BASS

Steps:

• Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
• While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

MISO GLAZED BLACK COD IN KYOTO RED MISO CRAB BROTH

Steps:

• In a shallow dish, combine the sake, mirin, brown sugar, soy sauce and yellow miso. Add black cod, turning to coat well. Refrigerate and let marinate at least 2 hours, but no more than 6 hours.
• Preheat a broiler to medium.
• When ready to serve, broil the cod, 6 inches from the heat, until fish is opaque and lightly caramelized on top, about 5 to 7 minutes.
• In a medium saucepot over medium heat, add the miso paste and slowly stir in the boiling water. Add the ginger, garlic and vinegar and bring to a boil. Strain broth from solids and return the broth to the heat. Add the crab, mushrooms and the scallions. Cook until the crab is heated through and mushrooms are tender, about 3 minutes. Serve with the broiled cod topped with smelt egg, if using.