I’ve been playing around with miso in my cooking for over a decade, but have only recently become comfortable with the fermented soybean paste. Growing up in France, there wasn’t a lot of miso lying around in our kitchen. Soy sauce and fish sauce were ether most exotic Asian ingredients stocked in our fridge. I would buy a box of miso, usually at a Japanese supermarket, then throw it out after making miso marinated salmon. I had no idea that the stuff keeps forever!
If you’ve never played around with miso paste, grab a box during your next trip to an Asian market or Whole Foods. If you live in the midwest like me, you’re unlikely to find miso at Trader Joe’s or your local supermarket. Trust me, I’ve tried. Miso is a powerful ingredient that will transform the most basic dishes – from salad dressing to fish. This miso orange salad dressing sounds thrilling and easy to make. Inspired? This great post from the Kitchn breaks down how to make Miso Soup.
Last night, on an experimental kick, I marinated some shrimp in a mixture of miso, mustard, soy sauce, and sesame oil. Just for 10 minutes, while I prepared some chicken wings for the kids. I threw the shrimp under the broiler, while the chicken wings were finishing up. Ten minutes later, I was moaning, literally moaning. That’s how delicious these little shrimp were.
Trust me on this. Grab a box of miso – start with white for a little lighter flavor – and stick it at the back of your fridge. A tablespoon here, a tablespoon there, and you’ll soon be moaning as you eat your most basic dishes, reinvented.
- ½ pound of peeled and deveined shrimp
- 1 Tablespoon white miso paste
- 1 Tablespoon of honey
- 1 Tablespoon of mustard
- 1 Tablespoon of rice vinegar
- 1 Tablespoon of sesame oil
- 1 Tablespoon of soy sauce
- Toss the miso, honey, mustard, rice vinegar, soy sauce, and sesame oil in a small bowl. Mix thoroughly with a spoon. Miso is thick and you'll end up with a chunky paste.
- Toss in the shrimp. Rub them all in the mixture. Let them marinate for 10 minutes to an hour.
- Heat the broiler on low.
- Cover a cookie sheet with aluminum foil. Place the shrimp on the cookie sheet one by one. Don't add the marinade on top as it would burn.
- Broil the shrimp for 5 minutes, until pink and just lightly caramelized. Remove from oven and flip. Broil for another 2 minutes.
- Tastes great with crispy pea pods or with mango salsa as in the picture.