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Tag Archives: Hatcho Miso

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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