In this video, I am showing how to make 4 side dishes using Miso paste. - Miso marinated meat - Niku-Miso (Meat Miso) - Miso pickled vegetables - Miso Mayonaise dip All these recipes are very easy to make as long as you have Miso paste and yet very savory.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Welcome to Taj's Kitchen. Today I'm
going to show you how to make four side
dish recipes using miso paste. So in the
previous video I made a video of making
miso yourself.
If you haven't checked that out, please
do so. Making the miso yourself is not
the easiest thing to do, but your
homemade miso is so much better. But of
course, these recipes you can make it
with any regular miso that you find in
your store. Today, I'm making miso
mayonnaise dip, miso pickled vegetables
in Japanese called miku miso or meat
miso, and lastly, miso marinade meat.
These are all very delicious and they're
also very tasty, and most of them are
not really something that you find in
restaurants. So, I really hope you give
this a try yourself. Then, let's get
started.
Here are the ingredients for four side
dishes using miso paste. Here's the miso
paste that I made from the previous
video, but all these four recipes you
can make with pretty much any miso of
your choice. Then for the meat, I have
two cuts of pork shoulder for the miso
marinade and also ground pork meat for
the niku miso. But both of these recipe
you can make with chicken or beef. And
then garlic and ginger for the spice.
Then for the vegetables, scallion and
eggplant for the nikum miso and
different vegetable for the miso dip and
also for the pickle vegetable. And these
are just examples. You can use pretty
much any vegetable of your choice. Then
for other seasoning, I have sugar. I
have your sake. If you don't have sake,
then you can use white wine instead. I
also have QP manis for the mistle dip.
If you don't have cubed mayonnaise, you
can use, of course, regular mayonnaise.
Then a little frying oil for frying.
Then let's get into it. As the first
thing, let's cut up the vegetable for
the pickles. So the cucumber, I'm just
going to cut the top and bottom off and
then cut it in half.
And for the carrot, I'm going to use
half of this and the bottom off. And
this also I'm going to cut in half.
And for the dicorn radish, I'm going to
use the top part for the pickles because
we'll be eating raw. The bottom part is
a little bit tangier, a little bit
bitter. If you're using dicon radish
straw, then use the top part.
Then I'm going to peel this.
And I'm going to cut this in four
pieces.
[snorts]
Then that's done for that. There's the
next thing. I'm going to cut the
vegetable for the miso dip. So for the
cucumber,
and take the top and bottom off and
[snorts] just cut into
quarter like this.
I'm going to cut in half. I'm going to
try to cut the celery about the same
size
and also the paprika.
And I cut this into strips
just like that. As the next thing, I'm
going to cut the scallion and also the
eggplant for the nikumisole. Then for a
scallion,
top and bottom off. I'm going to make a
slit in the middle
and cut into small pieces.
So just like that. Then for the
eggplant, I'm going to cut into kind of
small dices.
[applause]
So just like that. Then is the next
thing I'm going to gr the garlic and
ginger for the meat marinade and also
for the nikum miso. Then for the ginger
I'm going to need it for the two
recipes. I'm going to use about that
much. Peel off the dry part and also the
skin. I'm going to use half for the
marin and the other half for the nucleo.
Then also the garlic.
I'm going to grate this as well.
So just like that. Then as the next
thing I'm going to make the miso
marinade for the pickled vegetables. So
first in a container I'm going to put in
four tablespoon of miso paste.
And to that I'm going to put in two to
three teaspoon of sugar.
And here I'm going to put in 1 tbsp of
sake. If you don't have sake then you
can use white wine instead.
Then I'm going to mix this up. So then
that's not for that. Then to pickle
this, you can just put it in some kind
of container, but it's better to put in
a ziplo like this so that with a little
amount of miso paste, it can cover the
surface of all vegetables.
Then here, I'm going to put all the
vegetables. I'm going to wiggle inside
so that all the surface is covered.
And then I'm going to try to squeeze out
all the air. So I'm just going to leave
it to the side and let it marinate for
at least 2 to 3 hours or so, or even
overnight, and let it pickle. and then
it'll be ready. Let's make the misa
marinade sauce. Then some kind of
container. I'm going to put about 2 tbsp
of miso paste.
Then here about 1 to 2 teaspoon of sugar
depending on how sweet you want it. And
also depending on the flavor of the
miso, but it's actually tastes better if
you have a lot of sugar. Then I'm going
to use one and a half. And here also 1
tbsp of sake. If you have sake, you can
use white wine instead.
Then here the garlic and ginger we
grated earlier. Then I'm going to mix
this up. Then just as in the same way as
in the pickle vegetable, I'm going to
put the miso paste and the ziplo.
I'm going to put in here. I'm going to
try to coat the whole meat with the
marinade.
And also the second piece and try to
wiggle around so the meat is covered
with the marinade. And then try to
squeeze out all the air out. Then just
like that, this is also finished. Then
I'm going to put it in the fridge and
let it marinate for at least half a day
or so, preferably 24 hours. Then have a
really good flavor.
So that's the next thing. Let's make
that niko miso. And so for that, just to
speed up the process and also to make it
easier, I'm going to microwave the
eggplants
and then heat up for 4 to 5 minutes or
so.
So in a pot like this, I'm going to turn
it to medium. And here I'm going to put
about 1 tbsp of frying oil.
Then here I'm going to put in cut of
scallion.
After a little bit fried like this, I'm
going to put in the meat.
I'm going also try to break it up and
fry this.
So after cooking like this for about 2
minutes or so, I'm going to put in the
ginger.
Then after a little bit, I'm going to
put in the eggplant.
In here, I'm going to put in about 2 to
3 tablespoon of sake. If you have sake,
you can use just water.
Then I'm going to put the lid on. I'm
going to turn the heat to low and cook
like this and kind of steam it for about
5 minutes or so.
So, this is looking really good. You can
see how soft the eggplants gotten. Then
here, I'm going to put about 3 tbsp of
miso paste.
Then also 1 and 1/2 tbsp of sugar.
So, I'm going to put the lid back on and
cook like this in low heat for another 5
minutes.
So, after another 5 minutes or so, you
can see that the eggplants are just kind
of halfmelted. Then, this is finished.
Then, I'm just going to put it to the
side and let it cool down. And once it's
cooled, I'm going to put in a container
and then serve in portions whenever I
need a little side dish. So, a couple
hours has passed and this is cooled down
and we can put this in Tupperware or
something.
And then you can store this like this in
the fridge because it's quite salty. And
you can store it for 5 days to a week or
so. And today I'm just going to serve it
just like this. So overnight has passed.
Let's take out the vegetables.
Oh yeah, they look really good. By the
way, this marinade sauce, you can use it
for a couple more times putting more
vegetable and once it gets soupy, then
you can use the rest for some cooking.
Especially has a lot of good juice from
the vegetables. You can use it for the
miso stir fry of my previous video. But
you can also use it for the udon soup.
Don't waste this good miso. Let's cut
them up.
So just like that, this is finished.
This is the last thing to prepare. Let's
make the miso mayonnaise dip. So for 1
tbsp miso,
I'm going to put in 2 tbsp of
mayonnaise.
Then to this about four to 1/2 teaspoon
of sugar.
I'm going to mix this up.
Then this mayonnaise dip is finished.
Then now as the last thing, let's
prepare the meat and grill this. So this
has been soaked in this marinade for
overnight.
And by the way, this marinade sauce, you
could reuse this for one more time. As
long as you use it right away and as
long as you keep it in fridge. Then I'm
going to wipe off the miso as much as
possible. Otherwise, it'll burn.
And that's enough for that. Let's grill
this. sewing frying pan, you definitely
want to use a non-stick frying pan. If
you only have a regular frying pan, then
you can use the technique that I used in
some other videos where you'll grill the
meat over a parchment paper
so that the meat doesn't stick to the
pan. Then here, I'm going to put in
about 2 tsp of frying oil.
Then I'm going to turn the heat to
medium.
Then once it's got a little bit warm,
I'm going to put the meat right in here.
It's very important that the frying pan
is not that hot. Otherwise, this miso
will burn. Going to start to sizzle like
this. I'm going to turn the heat to low.
This is kind of technique called slow
cooking. What you want to do here is you
want to cook this very slowly. I'm going
to put the lid on. Then I'm going to
cook like this in one side for about 2
to 3 minutes.
So about 2 minutes has passed. As you
can see, it's kind of halfway cooked one
side and the other side looks really
good. So, I'm going to flip the other
side
and cook on the other side also for
about another 2 minutes.
So, another 2 minutes is fast. Oh yeah,
this is looking really good. Poke a
little bit. Make sure there's no kind of
gooness of the raw meat. Now, turn the
heat off. I'm going to take this out.
I'm going to cut this into bite-sized
pieces so that it's easier to eat. Oh,
by the way, the inside looks really
good.
So, just like that, this is finished.
So, with that, all the miso side dishes
are finished. Let's eat.
Oh, that looks so good and smells so
good. Let's eat.
Let's start with the meat.
Oh, this is so delicious.
Because the miso has soaken up a little
bit of the water out of the meat. The f
is definitely more dense. It's still
very juicy. Oh, very delicious.
This is definitely perfect match to go
with rice.
The more I eat this, my mouth just crave
for rice.
And try [music] this nikumisole
egg.
This eggplant just really melt in your
mouth. So this is definitely too salty
to eat alone. [music] This is meant to
definitely go with rice. It's just
really rich in flavor.
Then let's try this mistle pickle
vegetables.
M.
Oh, these are also very delicious.
This miso really brings out the flavor
of the vegetables.
[snorts]
The curry is especially really good.
It's also a dish really perfect go with
rice.
Let's try this mayonnaise dip egg mas.
This is surprisingly really delicious.
Mayonnaise is western thing and miso is
a very traditional Japanese thing and
yet they come really in harmony.
Oh, they were all so delicious. So
satisfying.
Oh, they're all so savory. So, as you
saw making these miso side dishes,
really not difficult at all, especially
if you make your own miso. I hope you
definitely try these. But like I said,
these recipes you can make with regular
miso that you buy in the store. They're
easy and delicious. So, I really hope
you try these recipes. And I hope this
video just gave you some ideas what to
cook as a Japanese food. If you did
enjoy this video, I love it if you hit
the like button for me. And if you have
any questions or requests or any
feedbacks, please feel free to write
anything in the comments below. And if
you want to see more of these cooking
videos, please subscribe. Otherwise, I
look forward to see you in the next
video. Bye.
