#misomarinated

Tofu cubes are marinated in a savory miso glaze and baked to perfection in this tasty vegan and gluten-free version of traditional tofu dengaku.

Ingredients: 1 block extra firm tofu. 2 tablespoons miso paste. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 tablespoon soy sauce. 1 tablespoon water. 1 teaspoon sesame oil. 1 teaspoon grated ginger. Sesame seeds for garnish. Sliced green onions for garnish.

Instructions: Press tofu to remove excess water, then cut into cubes. In a bowl, mix miso paste, maple syrup, rice vinegar, soy sauce, water, sesame oil, and grated ginger to make the glaze. Coat tofu cubes with the glaze mixture and let marinate for at least 30 minutes. Preheat oven to 400F 200C. Place marinated tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until tofu is golden brown and glazed. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 40 minutes

Cook Time: 30 minutes

When you wrap miso salmon in nori seaweed sheets, the rich umami flavors of the miso-marinated salmon go well with the seasoned sushi rice. It tastes great because it combines Japanese flavors.

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons soy sauce. 2 tablespoons mirin. 2 tablespoons sake. 2 cups sushi rice. 4 cups water. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Wasabi optional. Pickled ginger optional.

Instructions: In a bowl, mix miso paste, soy sauce, mirin, and sake. Marinate salmon fillets in the mixture for 30 minutes. Preheat oven to 400F 200C. Place marinated salmon on a baking sheet and bake for 15-20 minutes until cooked through. In a pot, rinse sushi rice until the water runs clear. Combine rice and water in the pot and cook according to package instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. When rice is cooked, transfer to a large bowl and fold in the vinegar mixture to season. Cut nori sheets in half. Spread seasoned rice onto nori sheets, leaving a border at the top. Place a strip of cooked salmon along the edge of the rice. Roll the sushi tightly and slice into bite-sized pieces. Serve with wasabi and pickled ginger if desired.

Prep Time: 45 minutes

Cook Time: 20 minutes

When you wrap miso salmon in nori seaweed sheets, the rich umami flavors of the miso-marinated salmon go well with the seasoned sushi rice. It tastes great because it combines Japanese flavors.

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons soy sauce. 2 tablespoons mirin. 2 tablespoons sake. 2 cups sushi rice. 4 cups water. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Wasabi optional. Pickled ginger optional.

Instructions: In a bowl, mix miso paste, soy sauce, mirin, and sake. Marinate salmon fillets in the mixture for 30 minutes. Preheat oven to 400F 200C. Place marinated salmon on a baking sheet and bake for 15-20 minutes until cooked through. In a pot, rinse sushi rice until the water runs clear. Combine rice and water in the pot and cook according to package instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. When rice is cooked, transfer to a large bowl and fold in the vinegar mixture to season. Cut nori sheets in half. Spread seasoned rice onto nori sheets, leaving a border at the top. Place a strip of cooked salmon along the edge of the rice. Roll the sushi tightly and slice into bite-sized pieces. Serve with wasabi and pickled ginger if desired.

Prep Time: 45 minutes

Cook Time: 20 minutes

When you wrap miso salmon in nori seaweed sheets, the rich umami flavors of the miso-marinated salmon go well with the seasoned sushi rice. It tastes great because it combines Japanese flavors.

Ingredients: 2 salmon fillets. 2 tablespoons miso paste. 2 tablespoons soy sauce. 2 tablespoons mirin. 2 tablespoons sake. 2 cups sushi rice. 4 cups water. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Wasabi optional. Pickled ginger optional.

Instructions: In a bowl, mix miso paste, soy sauce, mirin, and sake. Marinate salmon fillets in the mixture for 30 minutes. Preheat oven to 400F 200C. Place marinated salmon on a baking sheet and bake for 15-20 minutes until cooked through. In a pot, rinse sushi rice until the water runs clear. Combine rice and water in the pot and cook according to package instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. When rice is cooked, transfer to a large bowl and fold in the vinegar mixture to season. Cut nori sheets in half. Spread seasoned rice onto nori sheets, leaving a border at the top. Place a strip of cooked salmon along the edge of the rice. Roll the sushi tightly and slice into bite-sized pieces. Serve with wasabi and pickled ginger if desired.

Prep Time: 45 minutes

Cook Time: 20 minutes

Miso-Marinated Grilled Summer Squash

In general, I don’t try to recreate restaurant recipes. While there have been a few that turned out well (like my Thai pizza), most of the time they don’t seem to measure up. It’s easier to just go to the restaurant in question and have the real thing. Unfortunately, one of my favorite vegetable dishes was one we had in Japan, at a completely tourist-y ninja-themed restaurant. (Really, I don’t…

Miso-Marinated Salmon with Cucumber-Daikon Relish and Wasabi Sauce on http://healthylifemix.com/miso-marinated-salmon-with-cucumber-daikon-relish-and-wasabi-sauce/

Miso-Marinated Salmon with Cucumber-Daikon Relish and Wasabi Sauce