Versatile Miso
Chef Hana Etsuko Dethlefsen shows us how versatile miso, a fermented soy bean paste, is in Japanese cuisine and how it can add flavour and richness to any dish. She starts off by making two types of miso soup—tofu miso soup and mushroom miso soup—with three types of mushrooms. Next is a miso and sake glazed cod. The fish turns out crisp and caramelized with a golden skin. Hana then makes a miso hotpot, made up of green onions, cabbage, mushrooms, carrots, oysters, dashi broth and a smear of miso around the edge of the pot. She finishes the episode with daikon salad two ways – one cold and one warm, both with a miso-based dressing.
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