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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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