Izakaya Sakura Vegetable Miso Soup Recipes

VEGETARIAN NORI MISO

Steps:

• Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
• Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
• Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

IZAKAYA SAKURA VEGETABLE MISO SOUP

Steps:

• In a small soup pan, add water, dashi powder, potato, carrot and onion.
• Bring it to a boil and cook until vegetables are softened. Add miso gradually by stirring with chopsticks.
• Serve hot.

IZAKAYA SAKURA NASU MISO (MISO GLAZED JAPANESE EGGPLANT)

Steps:

• Preheat broiler with a rack 4 inches from heat source.
• Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften (4 minutes).
• In a small bowl, combine miso, sugar, sake and chili flakes. Turn eggplant flesh side up and brush mixture over it.
• Broil eggplant in pan until glaze starts to brown (3 minutes). Sprinkle with cilantro and sesame seeds.

VEGAN MISO SOUP

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
• Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
• Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.

IZAKAYA SAKURA CUCUMBER WITH MISO DIP

Steps:

• In a small bowl, mix saké, miso, rice vinegar and sugar to make miso dip.
• Serve sliced cucumber with miso dip.

IZAKAYA SAKURA TERIYAKI CHICKEN

Steps:

• Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
• Heat saucepan, place chicken in pan and cook both sides until golden grown.
• Wipe off excess oil with a paper towel.
• Add sake/soy sauce mixture. Cook until liquid is mostly gone.
• Remove chicken from saucepan and place on plate.
• Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.

IZAKAYA SAKURA KINPIRA GOBO

Steps:

• Peel gobo (burdock root) and carrot and cut into short, thin strips. Soak the.gobo strips in water for 5 minutes and drain well.
• Heat vegetable oil in a saucepan, and stir-fry gobo for 2 minutes. Add carrot strips in the pan and stir-fry together for 3 more minutes.
• Add water, sake, mirin, sugar and soy sauce, and cook until the liquid is gone.