Miso Wet Rub Recipes

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MISO WET RUB



Miso Wet Rub image

Cooking Light. May 2007. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices.

Provided by dicentra

Categories     Japanese

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

1/3 cup yellow miso
1 tablespoon minced peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons honey
1/4 teaspoon ground red pepper

Steps:

  • Combine all ingredients, stirring well with a whisk.

Nutrition Facts : Calories 267.8, Fat 0.2, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 71.9, Fiber 0.7, Sugar 69.3, Protein 0.6

CREAMY MISO-MUSHROOM STEW



Creamy Miso-Mushroom Stew image

This mushroom stew is fast to make with a handful of ingredients. Shimeji mushrooms can often be found at an Asian grocer. Miso paste is naturally salty, so go sparingly!

Provided by thedailygourmet

Categories     Fruits and Vegetables     Mushrooms

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons unsalted butter
1 pound portobello mushrooms, quartered
1 cup clamshell (shimeji) mushrooms, trimmed
1 medium shallot, minced
3 tablespoons Miso Paste-Mellow White MO
1 tablespoon oyster sauce
1 cup 1% milk
3 tablespoons all-purpose flour
4 cups water, divided

Steps:

  • Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.
  • Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.
  • Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.
  • Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.7 g, Cholesterol 25.9 mg, Fat 9.9 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 5.9 g, Sodium 424.5 mg, Sugar 8.1 g

MISO-RUBBED TURKEY WITH TURKEY GRAVY



Miso-Rubbed Turkey with Turkey Gravy image

Using miso on the turkey is a great way to get wonderfully moist meat - always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).

Provided by Lillian Chou

Yield 8-10 servings

Number Of Ingredients 10

1 medium onion, quartered but left unpeeled
1/2 cup miso (white or red fermented-soybean paste)
1 stick (1/2 cup) unsalted butter, softened, plus additional melted butter (from 1/2 stick) if turkey drippings yield less than 1/2 cup fat
1 teaspoon black pepper
1 (12- to 14-lb) turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets reserved for another use if desired
1/2 teaspoon salt
1 cup water
9 cupsturkey stock
3/4 cup all-purpose flour
2 small metal picks or skewers; kitchen string; a 19- by 13-inch flameproof roasting pan with a rack; an instant-read thermometer

Steps:

  • Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped. Add miso and purée until smooth. Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled).
  • Put oven rack in lowest position and preheat oven to 350°F.
  • Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly. Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper. Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters. Tie drumsticks together with string and tuck wings under body.
  • Put turkey on rack in roasting pan and roast 30 minutes.
  • Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan. Tent turkey with foil and roast, basting every 30 minutes and adding more water to pan if necessary, until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 to 2 1/2 hours more (total roasting time: 2 1/2 to 3 hours). Remove foil for last 30 minutes of roasting if turkey is pale. Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands). Remove picks from turkey.
  • Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat. (If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup.) Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer. Straddle roasting pan across 2 burners, then add remaining cup turkey stock and deglaze roasting pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into remaining stock and bring to a simmer.
  • Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.

ADOBO MOJADO - WET RUB FOR MEATS AND POULTRY



Adobo Mojado - Wet Rub for Meats and Poultry image

Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks. This is not shy or subtle but a very _up in your face_ rub.

Provided by SusieQusie

Categories     Mexican

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

12 garlic cloves, peeled
1 1/2 tablespoons fine sea salt or 1 1/2 tablespoons kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar

Steps:

  • Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.).
  • Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on! Really work out those aggressions! Pound!
  • Stir in the olive oil and vinegar.
  • Slather on chicken, steak, chops, etc. then refrigerate for at least an hour. Grill or bake as you prefer.

Nutrition Facts : Calories 621.4, Fat 55.6, SaturatedFat 7.8, Sodium 20841.9, Carbohydrate 31.5, Fiber 6.7, Sugar 1.2, Protein 5.9

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