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Tag Archives: Hatcho Miso

Toban Beef with Miso Sauce

Hoba Miso

Hoba Miso is a traditional dish, originate in Hida region of Gifu, Japan. This mountainous region is situated in the northern end of Gifu and has a long snowy winter. So, many preserved foods, including miso, pickles, koya tofu (freeze-dry tofu) etc., were developed there. Hoba Miso is one of their traditional dishes and it’s basically a miso-based sauce, cooked on a dry magnolia leaf. One of the most popular toppings for this dish is beef, as Gifu is famous for its premium Hida Beef, and it’s one of my favorite dishes from Gifu! Here in LA, I enjoy making this dish cooked in Toban (donabe skillet) with local beef. Every time I make this dish, it makes me want to visit Gifu again. Hoba (magnolia) leaf is not readily available in the US, so you can be creative with a different leaf (like a banana leaf?) or simply place a parchment paper on a Toban to cook it.


Hatcho Miso Udon Hot Pot

Hatcho Miso Nikomi Udon

This dish can be made so quickly and create a balanced one-pot meal. I love the deep flavor of hatcho miso which is a dark miso. The flavor is almost chocolaty. Once the udon noodles are par-cooked, all the ingredients are cooked in one donabe. I like vegetables and tofu in this dish, so this dish is completely vegan. But, if you like, you can also enjoy this dish with an addition of meat. Chicken or duck slices are particularly good.


Nao-Jan (Naoko’s Yakiniku Sauce)

This is my regular tare (dipping sauce) for yakiniku (grilled meat), or anything grilled including seafood and vegetables. It’s rich in flavors with two kinds of soy sauce (or you can make with one kind), Hatcho miso, ginger, garlic, etc. And the addition of the pure daidai citrus juice gives the beautiful aromatic nuance. Great accompaniment for anything I cook with my Iga-yaki grills.


Pork and Napa Cabbage Mille Feuille

Buta to Hakusai no Mille Feuille Nabe

This dish is all about pork and napa cabbage, cooked in a minimum way. They are simply layered to pack in a donabe, with a small amount of water and sake. There is not even dashi or salt. You can top them with some sliced ginger and mushrooms, and gently simmer for 25 – 30 minutes. The result is a tasty treat rich in umami, and it looks beautiful, too. The soup is also packed with all the natural flavors from the ingredients, so make sure to enjoy it with the dish, too.

I like to serve it with Sansho Ponzu Sauce and Hatcho Miso & Black Sesame Sauce (recipe below) for flavor variations. Or, you can simply serve it with yuzu-kosho or Kanzuri, too.


Cold Ramen with Spicy Pork & Sesame Dipping Broth

Tan Tan Tsukemen

Cold ramen noodles with simmering hot and spicy broth with toppings create a wonderful dish to enjoy in the summer or all year round. The dipping broth is especially rich as it’s seasoned with hatcho miso (very dark miso made of 100% soybeans) with tamari soy sauce. But, if you don’t have either, you can simply substitute with quality red miso and dark soy sauce respectively and it would still be very tasty. You can also serve the broth cold, and it will be so refreshing and perfect to enjoy on a hot day.


Korean-style Spicy Miso Condiment

Ssamjang

This Korean-inspird spicy miso sauce is great with grilled or steamed meat, seafood, or even as a dipping for vegetable crudités (fresh vegetable sticks). I love serving this especially with grilled kalbi (beef short ribs) or steamed pork shoulder to make lettuce wraps. Both the hatcho miso and Okinawa black sugar make the flavor so deep, but you can also make with regular miso and brown sugar, if you like.


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