Miso Hot Dog With Watermelon Radish Sesame Seeds And Nori Recipes

MISO MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Coat the mushrooms in the olive oil, season them with salt and pepper and lay them on baking sheet, making sure that they are in one flat layer so the mushrooms crisp instead of steam. Bake for 10 to 15 minutes, then flip the mushrooms over and bake until brown and crispy, about 10 minutes. Set them aside to cool.
• Bring a large pot of heavily salted water to a boil. Cook the shells according to the instructions on the package.
• In a high-powered blender or food processor, grind the Parmesan into a fine powder.
• Add half of the butter into a large saucepan over a medium heat. Add in the miso and sugar and stir until combine into a beautiful, saucy paste. Slowly stream in the milk, whisking continuously to make sure the miso and butter emulsify with the milk. Add 1 piece of the remaining butter, whisking until melted. Once melted, add another piece of butter. Repeat with the last pieces of butter.
• Drain the pasta and reserve 1 cup of the pasta water. Add the cooked pasta into the saucepan with your miso sauce. Add a splash of the pasta water, followed by a small handful of the Parmesan, alternating back and forth between the two to make sure the cheese has melted and the sauce is thickening.
• Plate the mac and cheese and top it with more Parmesan, the crispy mushrooms and the chopped chives. Enjoy!

HASSELBACK RADISHES WITH MISO DRESSING

Steps:

• Trim 2 bunches radishes, then slice as directed (see below). Place in a 9-by-13-inch baking dish and drizzle with 4 teaspoons toasted sesame oil. Season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Roast at 425 degrees F until tender, 35 to 40 minutes. Whisk 2 tablespoons vegetable oil with 1 tablespoon mirin, 2 teaspoons each white miso paste and lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Drizzle over the radishes and top with sesame seeds and sliced scallions.
• Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, skip this step.)
• Position the vegetable cut-side down between the handles of two wooden spoons.
• Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don¿t cut all the way through the vegetable.

MISO HOT DOG WITH WATERMELON RADISH, SESAME SEEDS AND NORI

Steps:

• Cook the hot dogs according to the package directions.
• Combine the mayonnaise and miso paste in a medium bowl. Set aside.
• Thinly slice the radishes on a mandoline. Cut the slices into thin wedges.
• Brush the buns with the miso-mayonnaise mixture. Place a hot dog in a bun, top with more miso-mayonnaise, then sprinkle with sesame seeds, radishes, mint, cilantro, chives and nori. Enjoy.