Miso is a loooot more versatile than people usually think ! You can make sauces like this one, but also vinaigrette, mayonnaise, glazes, use it as a seasoning for ground meat or scrambled eggs for example (look up nikumiso and tamagomiso), you can pickle things with it, you can even make caramel with it, it's such a great ingredient
I made this sauce just now using apricot preserve as I'm having it with pan fried pork... I had to put down my fork and type this comment because it is beyond delicious! Thank you so much for this recipe. I will return to it time and time again!
I made miso salmon for dinner and didn’t have any sauce after it cooked in the air fryer so I went on the hunt for a quick recipe and found this and it was PERFECT! I had to use honey (didn’t have preserves) but it was just what I needed and was delicious!
Omg my mind is blown, thank you. I had to tweak it, so instead of jam I used brown sugar and instead of garlic and butter, I used garlic butter and oh my god I’m in heaven.
Tried it over rice and vegetables, made it with lingonberry jelly I had left over (Norwegian, this is normal here). It's very good, thanks for a great recipe!
I made it with honey and just a dash of ume syrup ( my fruit jam had gone bad, boo) and used it to glaze chicken. Tasted super yummy on rice. Thanks for the recipe!
I was looking for a hearty savory, non-ketchup base for bbq sauce and this just might be it. A miso peanut butter satay type combo could be interesting.
I made this with a stout jelly and a bit of ghost pepper jelly from Mick’s at pike place and it was amazing! Drizzled it over some coconut panko mahi I fried up and it was the best thing i’ve had in a while
thinking about using this as a base and instead of using some kinda fruit jam, id use peanut butter? Not sure if this is going to work but i think it would be nice a dipping sauce for fried fish.
that will work! the brown is a bit saltier though, so you might have to add a bit more sweetness to balance it out. let me know when you try it! I'm curious to see how it turns out! :)
Seems good! Im starting to consume more miso now (the red one), I pretend to make a lil bit of grape's jelly with the ones i have here and use it in the recipe. Is it weird to eat with a salada or its better with meat?
Hey, Jiovanni! What I would do is make the recipe up to the point before you add the butter. This will be your ‘base’. Then store that in the fridge. When you’re ready for some sauce, just take the ‘base’ out and heat it up, then kill the heat and finish with the butter step. I’m sure that would work fine. If it doesn’t, let me know and I’ll reassess. Thanks for watching!
You probably already have your answer, but my assumption is that it won´t have the same effect as the jam will thicken up the sauce, sugar will not. The taste may be fine but it will be runny.
You could substitute the jam/jelly with honey, according to Jason Farmer. So it would be Miso Paste, Water (or Stock), and Honey mixed together into a sauce and then the other steps. Try it out.
You can use whatever you have on hand! The one I’ve used most for chicken is apricot. Orange, lemon, strawberry - they would all work well! I would just start with whatever you have on hand and see how you like it!
I'll be completely honest, I've never served it with steak. But the first flavor that comes to mind that might be good is orange. Orange beef is a really popular Chinese-American dish here in the States. So, an orange jam or jelly would probably be good in this. And the next one, and this might sound kind of weird, but I think it could work - is a mint jelly. They serve mint jelly sauces with beef in Middle Eastern dishes and it's also popular in New Zealand. I haven't tried either, but those are the first two that popped into my head. Let me know if you try them out! I'm very interested to know how they taste!!
@@farmageddon Hi Jason. I came here via your amazing caramelised onions video (thanks for that - we harvested over 200 onions from our garden!). Anyway, I digress. Mint jelly/sauce is generally associated with lamb dishes rather than beef around these parts - I'm in Australia. I can't say that mint won't work with steak - you don't know if you don't try :) I would probably go with citrus, like you mentioned, a rich dark berry, plum (incl. prunes), peach or mango with steak. Thanks for this video as well. It a fantastic idea.
Can you do a video showing how to make miso soup? I went to the international market and purchased miso paste and tofu. I thought it would be as simple as adding the miso and tofu to broth…BUT I was wrong. It tasted nothing like what I had eaten at the Japanese restaurant. I have one other request. I went to a sushi restaurant in Seattle years ago and one of the starters was a salad with an incredible dressing. I believe it was ground up carrots and soy sauce. I am probably way off on the ingredients. The salad was tiny and I ended up getting 2 salads because of the incredible dressing. Have you heard of a dressing made this way? I really appreciate your time. Thank you! I look forward to your recipes on the channel.
hello, tina! I'll put that on my list of dishes to investigate! also, check out the benihana salad dressing video on my channel. that might be what you're looking for!
@@farmageddon Thank you for putting miso soup on your list of recipes to make a video of. I will check out the salad dressing recipe and see if that dressing compares to what I had. It’s always the hole in the wall restaurants that are the best…in my opinion. The sushi restaurant that I was referring to was in Seattle, Washington. To get to the restaurant from street level, we had to descend a small flight of stairs into a basement. Inside were only a few tables and it was some of the best food I had ever eaten. I wish I could remember the name of the place. Have a nice evening chef!
Yes, it’s very similar. Nobu’s Miso Cod dish uses a miso marinade with sake and sugar. This sauce is very similar, ie the sweet/sugar from a fruit jam and the salty/umami from the miso. Sweet and salty is always a great combo.
Not at all! Probably the most famous dish that uses miso, outside of miso soup, is the miso cod dish from Nobu; which uses miso as a marinade to black cod that is broiled. Miso is great as an addition to stir fry, as a marinade and much more! The advice when making miso soup is to not boil the soup after adding the miso, because boiling will dampen the flavor somewhat and supposedly kill the living enzymes in the paste, but in this case, we’re just cooking for a minute or so. I’ve never noticed any degradation of the flavor. There’s a restaurant near my house that makes amazing miso-marinated chicken wings. Thanks for watching! I really appreciate the question!
Being a fermented type of food, miso has incredible health benefits because it contains tons of good bacteria. If you heat it up like it's done in this video, you kill most of these bacteria and lose those health benefits. The flavor doesn't change.
Want to learn some hibachi at home recipes? Check out this playlist: ruclips.net/p/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0
Miso is a loooot more versatile than people usually think ! You can make sauces like this one, but also vinaigrette, mayonnaise, glazes, use it as a seasoning for ground meat or scrambled eggs for example (look up nikumiso and tamagomiso), you can pickle things with it, you can even make caramel with it, it's such a great ingredient
I made it with honey and chilli jam and had it with steak and eggs. Amazing
I made this sauce just now using apricot preserve as I'm having it with pan fried pork... I had to put down my fork and type this comment because it is beyond delicious! Thank you so much for this recipe. I will return to it time and time again!
I made miso salmon for dinner and didn’t have any sauce after it cooked in the air fryer so I went on the hunt for a quick recipe and found this and it was PERFECT! I had to use honey (didn’t have preserves) but it was just what I needed and was delicious!
MISO HUNGRY NOW
Meetoo dang it
Literally that was the name of a Japanese take out here! They went out of business 😢
Miso so corny. Me make you laugh long time.
2 Live Soup
Fucking hilarious
Omg my mind is blown, thank you. I had to tweak it, so instead of jam I used brown sugar and instead of garlic and butter, I used garlic butter and oh my god I’m in heaven.
Tried it over rice and vegetables, made it with lingonberry jelly I had left over (Norwegian, this is normal here). It's very good, thanks for a great recipe!
I made it with honey and just a dash of ume syrup ( my fruit jam had gone bad, boo) and used it to glaze chicken. Tasted super yummy on rice. Thanks for the recipe!
EXCELLENT video! Jason Farmer is GREAT INSPIRATION! I used orange marmalade and it's SO GOOD!
I was looking for a hearty savory, non-ketchup base for bbq sauce and this just might be it. A miso peanut butter satay type combo could be interesting.
I am so going to make this!!!
I made this with a stout jelly and a bit of ghost pepper jelly from Mick’s at pike place and it was amazing! Drizzled it over some coconut panko mahi I fried up and it was the best thing i’ve had in a while
That sounds incredible! Your comment totally made my day!!
Thank you so much for this easy recipe! Hugs 🫂 and kisses 💋
I used orange marmalade in the miso with ahi tuna.
Great sauce, thank u!
Going to try it with apple jelly…. Will let ya know. Thanks J!
how it was??
Planning to make a Miso salad dressing for a prawn dish - this helped a lot! 👍🏼
Thanks for watching, William! I really appreciate your support!! Let me know how your dish turns out!
Hey thanks, was trying to find other uses for the big thing of miso I bought
You're very welcome! Thanks for stopping by! I really appreciate the kind words!
@@farmageddon Did indeed try it over pork chops last night. Was a hit with the room mates. Will try again
looks Great!!
Thank you for the recipe❤
Will try this with my peach-bourbon jam canned in September. Great recipe, many thanks.
Excellent
Perfect!! Thanks for that, going to try it tonight my friend!!! 👍👏🙏
Let me know if you have any questions and I'll be happy to help! Thanks for watching!! I really appreciate you!!
I purchased some white miso to make chocolate chunk cookies and decided to see what else I could do with it. Thanks. I'll get it a whirl.
Im gonna try it out.
Oh man this looks amazing, sounds like a perfect sauce for that pork!
Thank you!!
Yes man! This looks awesome! I just scored some red pepper jelly I’m gonna try this with. Thanks for sharing this
Thanks, man!! I really appreciate your kind words!!
@@farmageddon it was ABSOLUTELY SLAMMIN fam
The right video for me. Used only for pasta and its nicely sitting in my fridge.
I have some Korean Yuzu tea .. I might have to give that a try in this ...
I’m very curious about this! Let me know how it turns out!!
I am planning to make *your* Miso Sauce 🙏
Very very nice
Can you substitute the jam with umeboshi or just do it with miso alone?
I like to experiment, but what meat would you recommend for apple or peach preserves??
I have Dashi Miso & raspberry jam. Would that go well together? 🤔
Hello! Thank you for the tip. Can you do it with sweet Sauer sauce?
Using smuckers sugar free jams will give you a low sugar option If you are diabetic
That’s a great idea! Thank you for the great tip!!
that is a great tip!
Can you substitute 100% honey or a "honey blend" for the jam or preserves?
Hello! Yeah, that sounds like it would be good! Honey (sweet) + Miso (salty, umami) is a great combo!
Thanks for watching!
thinking about using this as a base and instead of using some kinda fruit jam, id use peanut butter? Not sure if this is going to work but i think it would be nice a dipping sauce for fried fish.
nvm didnt work - only had dark miso on hand and the flavours dont match
Hey, what's up! Let me know if you ever make this. I'm curious to see how it turns out!
Thanks for your recipe!
I have at home the Japanese brown one, may I use this instead?
that will work! the brown is a bit saltier though, so you might have to add a bit more sweetness to balance it out. let me know when you try it! I'm curious to see how it turns out! :)
Seems good! Im starting to consume more miso now (the red one), I pretend to make a lil bit of grape's jelly with the ones i have here and use it in the recipe. Is it weird to eat with a salada or its better with meat?
I think this sauce is probably better with meat because it's hot. But I do have a miso salad dressing in my video library if you'd like one!
I like to use home made roasted garlic paste
Would this recipe be ok to make in bulk and keep in the fridge?
Hey, Jiovanni! What I would do is make the recipe up to the point before you add the butter. This will be your ‘base’. Then store that in the fridge. When you’re ready for some sauce, just take the ‘base’ out and heat it up, then kill the heat and finish with the butter step. I’m sure that would work fine. If it doesn’t, let me know and I’ll reassess. Thanks for watching!
Thx for this easy recipe! Hugs 🫂 and kisses 💋 to you!
Thank you, Gladys!! I really appreciate your kind words!!
Can miso be cooked at high temperatures for a long time? I heard that miso loses its beneficial properties in this case.
I'm planning on making a Yuzu miso sauce with tempura eggplant. This video helped a lot!! ❤
Hey is it possible to substitute the jam/jelly with regular sugar or brown sugar?
You probably already have your answer, but my assumption is that it won´t have the same effect as the jam will thicken up the sauce, sugar will not. The taste may be fine but it will be runny.
@@Scarecr0wn I see, haven't tried this yet actually. I just mixed miso with some water and poured in a wok when I cooked some nudles
You could substitute the jam/jelly with honey, according to Jason Farmer.
So it would be Miso Paste, Water (or Stock), and Honey mixed together into a sauce and then the other steps. Try it out.
@@ajiththomas2465 I see, thank you for the info
i added some miso to some carne asada marinade, that was some good meat right there
Hey ^^ What jam/jelly or preserve can you use for chicken with this?
You can use whatever you have on hand! The one I’ve used most for chicken is apricot. Orange, lemon, strawberry - they would all work well!
I would just start with whatever you have on hand and see how you like it!
Can you use this as a steak sauce? What preserve would you recommend?
I'll be completely honest, I've never served it with steak. But the first flavor that comes to mind that might be good is orange. Orange beef is a really popular Chinese-American dish here in the States. So, an orange jam or jelly would probably be good in this. And the next one, and this might sound kind of weird, but I think it could work - is a mint jelly. They serve mint jelly sauces with beef in Middle Eastern dishes and it's also popular in New Zealand.
I haven't tried either, but those are the first two that popped into my head. Let me know if you try them out! I'm very interested to know how they taste!!
@@farmageddon Hi Jason. I came here via your amazing caramelised onions video (thanks for that - we harvested over 200 onions from our garden!). Anyway, I digress.
Mint jelly/sauce is generally associated with lamb dishes rather than beef around these parts - I'm in Australia. I can't say that mint won't work with steak - you don't know if you don't try :)
I would probably go with citrus, like you mentioned, a rich dark berry, plum (incl. prunes), peach or mango with steak.
Thanks for this video as well. It a fantastic idea.
@@cbjones2212 hey, thanks a lot!! I'm super jealous of your onion harvest! That sounds amazing!!
What type of miso paste do you recommend?...white, red, or depending on what the pairing is?
for this sauce - I use white miso paste!
Can you do a video showing how to make miso soup? I went to the international market and purchased miso paste and tofu. I thought it would be as simple as adding the miso and tofu to broth…BUT I was wrong. It tasted nothing like what I had eaten at the Japanese restaurant.
I have one other request. I went to a sushi restaurant in Seattle years ago and one of the starters was a salad with an incredible dressing. I believe it was ground up carrots and soy sauce. I am probably way off on the ingredients. The salad was tiny and I ended up getting 2 salads because of the incredible dressing. Have you heard of a dressing made this way?
I really appreciate your time. Thank you! I look forward to your recipes on the channel.
hello, tina! I'll put that on my list of dishes to investigate! also, check out the benihana salad dressing video on my channel. that might be what you're looking for!
@@farmageddon Thank you for putting miso soup on your list of recipes to make a video of. I will check out the salad dressing recipe and see if that dressing compares to what I had. It’s always the hole in the wall restaurants that are the best…in my opinion. The sushi restaurant that I was referring to was in Seattle, Washington. To get to the restaurant from street level, we had to descend a small flight of stairs into a basement. Inside were only a few tables and it was some of the best food I had ever eaten. I wish I could remember the name of the place. Have a nice evening chef!
Does Miso paste go bad? I have had some in the back of my fridge for about a year now. Looks ok?
you can keep it for about a year before the taste start to deteriorate. but it never really goes bad!
I love Miso Cod!!! Is this the same type of sauce on that or isn't that more of a glaze? I also love Miso salad dressing mmmmm :)
Yes, it’s very similar. Nobu’s Miso Cod dish uses a miso marinade with sake and sugar. This sauce is very similar, ie the sweet/sugar from a fruit jam and the salty/umami from the miso. Sweet and salty is always a great combo.
I have 2 quarts of oven roasted garlic in the form of thin sheets in my freezer. I can safely skip the cooking garlic step. Lol. Freezer prep baby.
that should be fine!
Maple miso butter (for roasted carrots)
that sounds amazing!
Can you use honey?😁
Hello! Yes, honey will work fine!
@@farmageddon Great. Thanks!😁
Believe it or not .... u can use it even without meat!
Isn't the general rule of thumb to not cook miso? In every soup recipe you add it at the end to ensure it doesn't boil.
Not at all! Probably the most famous dish that uses miso, outside of miso soup, is the miso cod dish from Nobu; which uses miso as a marinade to black cod that is broiled. Miso is great as an addition to stir fry, as a marinade and much more! The advice when making miso soup is to not boil the soup after adding the miso, because boiling will dampen the flavor somewhat and supposedly kill the living enzymes in the paste, but in this case, we’re just cooking for a minute or so. I’ve never noticed any degradation of the flavor. There’s a restaurant near my house that makes amazing miso-marinated chicken wings.
Thanks for watching! I really appreciate the question!
Being a fermented type of food, miso has incredible health benefits because it contains tons of good bacteria. If you heat it up like it's done in this video, you kill most of these bacteria and lose those health benefits. The flavor doesn't change.
Noice!
More sauce bro
Sorry miso paste can mean a lot, which one is always crucial.
great public speaking skills. very good.
Jason needs a real cooker