Recipes

A collection of recipe ideas inspired by traditional Japanese cooking and modern home kitchens.

Miso Soup

(Brown Rice Miso)

Ingredients

• 1 tbsp Enokido Brown Rice Miso
• 1 cup boiling water
• Cubed tofu
• Wakame seaweed
• Toasted sesame seeds
• Spring onion

Method

  1. Boil water with tofu and wakame for 1–2 minutes.

  2. Transfer to a bowl.

  3. Add miso and stir until dissolved.

  4. Top with sesame seeds and spring onion before serving.

Honey Miso Dengaku Eggplant

(Honey Miso)

Ingredients

• Enokido Honey Miso
• Eggplant
• Olive oil or cooking oil
• Toasted sesame seeds
• Spring onion

Method

  1. Grill, BBQ or bake thick slices of eggplant with oil until soft.

  2. Remove from heat and spread honey miso over the eggplant.

  3. Sprinkle sesame seeds and sliced spring onion.

  4. Serve warm.

Saikyo Miso Grilled Salmon

(Saikyo Miso)

Ingredients

• 50g Enokido Saikyo Miso
• 200g salmon fillet
• 1 tbsp cooking sake or white wine
• 1 tbsp mirin
• Resealable bag

Method

  1. Lightly salt salmon and rest for about 1 hour.

  2. Mix miso, sake and mirin in a resealable bag.

  3. Pat salmon dry and place into marinade.

  4. Refrigerate for 2–3 days.

  5. Wipe off marinade and grill or pan fry until cooked.

Saikyo Miso Carbonara Spaghetti

(Saikyo Miso)

Ingredients

• 100g spaghetti
• 1 tbsp Enokido Saikyo Miso
• 1 tbsp butter
• 300ml milk
• 1 tbsp flour
• 50ml pasta water
• 100g mushrooms
• 30g bacon
• ¼ onion
• Salt & pepper

Method

  1. Melt butter and cook onion, mushroom and bacon.

  2. Stir in flour.

  3. Slowly add milk and miso, stirring until thick.

  4. Add pasta water.

  5. Toss cooked spaghetti through sauce.

  6. Season to taste.

Saikyo Miso Ice Cream

(Saikyo Miso)

Ingredients

• 20g Enokido Saikyo Miso
• 50ml milk
• 200ml double cream
• 2 egg yolks
• 50g sugar

Method

  1. Whisk all ingredients until smooth and thick.

  2. Ensure sugar dissolves fully.

  3. Freeze for about 6 hours before serving.

Japanese Pickled Cucumber

(Soy Sauce Koji)

Ingredients

• 100g Enokido Soy Sauce Koji
• Cucumber, daikon, carrot or eggplant
• Resealable bag

Method

  1. Place vegetables and koji into a resealable bag.

  2. Refrigerate and pickle for 24 hours.

  3. Rinse off koji.

  4. Slice and serve fresh.

Koji Marinated Steak

(Soy Sauce Koji)

Ingredients

• 100g Enokido Soy Sauce Koji
• 300g steak
• 2 tbsp cooking sake or white wine
• 2 tbsp mirin
• Resealable bag

Method

  1. Mix koji, sake and mirin in a bag.

  2. Pat steak dry and add to marinade.

  3. Refrigerate for 2 days.

  4. Remove marinade and grill or pan fry to preference.

Miso Dressing

Ingredients

• Enokido Brown Rice Miso
• Organic honey
• Organic apple cider vinegar

Method

  1. Mix ingredients to taste until smooth.

  2. Adjust sweetness or acidity as desired.

  3. Use as a dressing or marinade.