My current ingredient obsession is miso paste. I go through these phases of getting hooked on ingredients from time to time – it’s one of the most fun parts of making a living through food. Right now, it’s miso, specifically white miso. White miso is the mildest form of miso paste, so it’s the best choice to try. One tub, which only costs about $6, will keep in your fridge for months and adds a subtle, salty kick to so many dishes. Plus, because it has such a mild taste I can sneak it by my kids (another big plus). Recently I used white miso to make Grilled Baby Bok Choy, and I was hooked. It’s such a versatile ingredient – it’s ups the flavor with vegetables, as a glaze on proteins, in marinades, dipping sauces and of course soup.
- 1 (24 oz) bag of Baby potatoes
- 1 tsp Kosher salt
- 2 tbsp Butter, unsalted
- 2 tbsp Canola oil
- 1 tbsp Miso paste, white
- 1/2 tsp Kosher salt
- Place potatoes in a medium size saucepan, cover with cold water and Kosher salt. Turn burner on high, and bring the water to a boil. Allow potatoes to boil until you can pierce them with a fork and they are nearly tender, 8-10 minutes (they will finish cooking in the pan).
- Drain in a colander, and give the colander a good shake to get the excess water off the potatoes.
- Slice the potatoes in half and set aside.
- Heat butter and oil in a large skillet over medium heat. Once butter has melted stir in the miso paste.
- Add the potatoes and sprinkle with Kosher salt.
- Cook potatoes, stirring from time to time, until the potatoes are crisp and browned on the cut side, 15-20 minutes.
Looking for another miso recipe to try? http://gatherconnectempower.com/2017/04/grilled-baby-bok-choy/
What to learn more about miso? http://www.huffingtonpost.com/2015/04/03/different-kinds-of-miso_n_6993590.html