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A very versatile miso marinade with Meru Miso
This one’s handy – a marinade that can be added to roasted vegetables of any kind (works particularly well with hearty vegetables such as pumpkin, sweet potato or carrots), a fry-up of greens or, with a little added brown rice vinegar makes a great vinaigrette for warm or cold salads.
Makes
Around a third of a cup of marinade. Depending on what you’re after, this can be spread a long way for a subtler flavour, or for a fuller, umami-rich flavour, use a little more liberally!
Ingredients
2 heaped tablespoons Meru Miso Paste – any of the 3 varieties will work
1 tablespoon Carwari’s Toasted Sesame Oil
1 tablespoon Mirin (a Japanese sweet cooking wine)
Optional: a chunk of butter, for added richness.
Method
Simply mix together your ingredients to form a loose paste.
As a marinade for roasted vegetables, coat vegetables in miso mixture and roast at 180°C and roast as usual (depending on what you’re roasting). Check halfway through and adjust the heat if necessary – the miso can burn easily, which, depending on your tastes, can be delicious, but can be avoided by roasting at a lower heat for a longer time.
As a marinade for a fry-up of greens (at this time of year think green beans, zucchini, swiss chard, english spinach), simply add the miso mixture to the pan towards the end of cooking, just to heat it through (if you add the mixture any sooner you’ll no doubt find it sticking to the pan and burning).
For good measure, you could add the following –
Nutritionist Choice Wakame Flakes
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