A versatile seasoning that you just mix! 2 easy recipes for "miso dressing" that goes great with meat and vegetables

Hello. I am Ayumi Nakaganji, a chef.

Miso is a basic seasoning. Do you ever have trouble reducing the amount of miso because you don't know how to use it in anything other than miso soup?

This time, we will introduce two types of easy-to-make miso dressing!

1: Moist and tender pork shabu-shabu with miso sauce "Cucumber and pork shabu-shabu with sesame miso salad"

The moist and tender pork shabu-shabu goes well with the rich miso sauce. Enjoy with plenty of vegetables and condiments.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Thinly sliced pork (for shabu-shabu)・・・150g
Cucumber...2 pieces
1 piece of Japanese ginger
White onion・・・5cm
A Miso・・・1/2 tablespoon
A Sugar... 1 tablespoon
A Soy sauce・・・1 tablespoon
A Vinegar... 1 tablespoon
A. White sesame paste...1 tablespoon
Sake・・・1 tablespoon
Salt...1 teaspoon
White sesame seeds... appropriate amount

<How to make>

(1) Cut off both ends of the cucumber and cut into thin strips. Rinse briefly in water and drain thoroughly with paper towels. Thinly slice the myoga and white onion and soak in water. Put A into a bowl and mix thoroughly. The sesame paste will separate, so mix thoroughly with a spoon first.

(2) Put 600ml (not included in the recipe) of water, salt, and sake in a pot. Bring to a boil, then turn off the heat. Spread the pork slices out one by one and add them to the pot, allowing them to cook using the residual heat (when the water temperature starts to drop, bring it to a boil again and repeat this process).

(3) Remove the boiled pork to a tray and let it cool. Remove any excess water with paper towels.

(4) Place the pork, cucumber, thoroughly drained myoga ginger and white onion in a bowl, sprinkle with white sesame seeds, and pour the mixed ingredients A over it.

The pork will become tough and watery, so there is no need to soak it in water or put it in ice water.

As an aside, I've been seeing a lot of super-thin julienne slicers on Instagram lately. Do you know what they are? They can really slice very thin!

Image: Ayumi Chuganji

"How many slicers, shredders, julienners, etc. do I have anyway?" I thought to myself, but I still wanted one, so I bought one. The cucumbers I used this time were crisp and fluffy, with a great texture! I feel like I can eat as many vegetables as I want, so I have a feeling I'll be using it a lot this summer. By the way, the one in the photo is from Kai, a brand with a reliable sharpness.

2: Mix and it's done! "Salad with Miso Mayonnaise Dressing"

Sometimes when you buy dressing, you realize that the expiration date has passed.

Please remember that you can make a small amount of "Sesame Mayo Miso Dressing" when you eat it. This "Sesame Mayo Miso Dressing" is convenient because you can make a small amount when you eat it. Also check out the delicious "How to boil chicken breast"!

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Chicken fillet・・・2 pieces
1/2 avocado
Tomato...1/2 medium
Sunny lettuce...appropriate amount
Coriander... appropriate amount
Red onion... appropriate amount
*You can use any vegetables you like above.
A. Mayonnaise...1 tablespoon
A Vinegar... 1 teaspoon
A Miso・・・1/2 tablespoon
A Sugar... 1 teaspoon
A Soy sauce...a little
A Sesame oil・・・1/2 tablespoon
A. Ground sesame seeds...2 teaspoons
Sake・・・1 tablespoon
Salt...1/4 teaspoon

<How to make>

(1) Remove the tendons from the chicken fillets and prick them with a fork in several places. Add 200ml of water (not included in the recipe), sake, and salt to a small pot and heat. When it boils, add the chicken fillets. When it boils again, cover and turn off the heat. Leave it as is until it cools down. Once it has cooled down, cut it into bite-sized pieces (cooking it in the residual heat).

(2) Cut vegetables into bite-sized pieces.

(3) Add A to a container and mix well.

(4) Place the vegetables and chicken breast in a bowl and pour (3) over them.

If chicken breast is cooked too much it will become hard and not tasty, so cook it slowly using the residual heat. You will end up with soft and fluffy chicken breast. You can use the boiled water for soup or other dishes.

Recently, various types of miso from all over the country can be found at supermarkets. There are many types such as barley miso, mixed miso, low-salt types, and red miso, but the saltiness and flavor will vary depending on the miso you use, so add it in small amounts and check the taste. (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.

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