Miso-Glazed Things Over Rice

With toasted sesame seeds.

The tub of miso in my fridge has given me reason to try more miso recipes, and it is becoming apparent that I will from now on always keep a tub of miso in my fridge.

I could not decide whether I wanted to try miso-glazed eggplant, salmon, or mushrooms. So I made the first two for dinner and made the mushrooms for lunch the next day.

Upon reading many recipes via Pinterest, I decided to take the easiest possible route: a 2-ingredient glaze and a cooking method that creates the fewest dirty pans and dishes. I imagine some of the other methods create better texture, but we enjoyed this.

The Recipe:

1/4 c white miso

3 tb mirin

salmon, eggplant, mushrooms, and/or other things

white rice, for serving

toasted sesame seeds, for serving

cucumber salad (marinated in rice vinegar with a touch of salt and sugar), for serving

Mix miso and mirin.
Score the top of whatever you will be glazing, if it's sturdy enough to handle scoring. (I did this with the eggplant and salmon, but not with the mushrooms.)
Broil the items until cooked through.
Brush the top with the miso mixture and place back under the broiler for 4 minutes or until miso starts to bubble.
Serve over rice with cucumber salad, and sprinkle with sesame seeds.

The Verdict:

Overall grade: B+

Overall reason: Good, easy, and healthy, but the texture could be better. Not much "wow" factor.

Time to prepare: 30 minutes

Husband quote: "Can I put miso glaze on a hamburger instead of having the mushrooms?" (He did.)

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