Wednesday, December 31, 2008

Stream of Conscious

"I want to try a new sauce for Asian vegetables.
Miso sounds yummy, I should try a miso glaze
I've heard of miso glazes before. Maybe with miso and soy sauce? Let's do an internet search. . .
Ah, miso with mirin and soy sauce.
I don't have mirin, but I have sake and I know that works too.
Miso-glazed eggplant. Yum, and I bought a gorgeous eggplant this week too.
But NH doesn't like eggplant. I'll give the sauce a try and make the eggplant another day.
I can use the Asian vegetables we have in the freezer.
Ok making the glaze. . . mmm it's good but maybe some grated ginger too. And a little chicken broth to thin it out.
I'll toss some tofu in it too and sear that up. Excellent!"


This was literally my thought process today while planning dinner. I made this glaze and used it to stir fry vegetables, sear tofu, and garnish chicken for the resident carnivore.

I used part of two frozen bags of vegetables: an Asian mix from Safeway (broccoli, carrots, bamboo shoots, and sugar snap peas) and another mix from Nijiya Market. This one was filled with items I had to look up: taro, lotus root, and burdock along with carrots, bamboo shoots, and shiitake mushrooms.
I liked the lotus root and taro, but wasn't too hot on the burdock. Maybe in another preparation, or fresh- I'll have to try it again.

The recipe I've stated below made enough glaze to toss sparingly with the tofu, the chicken, and in the stir-fried vegetables with a little bit leftover to drizzle on top.

Miso-Sake Glaze

3 Tbs white miso
2 Tbs sake
2 Tbs low-sodium soy sauce
2 Tbs low-sodium chicken broth
1 tsp grated fresh ginger

Pour all ingredients into a bowl and whisk together to combine. Add extra chicken broth to make the sauce more runny.



VeggieGirl said...

Great new glaze!!


Erica said...

hahhaa LOVE your thought process! Looks like it turned out very nice!