MISO CHICKEN NYT RECIPES

Name: Miso Butter
Total time: 10 min
Yield: 4 to 8 servings.
Cuisine: japanese
Ingredients: 4 tablespoons (1/2 stick) butter, at room temperature; 2 tablespoons miso; Freshly ground pepper (optional).

MISO BUTTER RECIPE - NYT COOKING

Miso Butter Recipe - NYT Cooking image

Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).

Provided by Mark Bittman

Total Time 10 minutes

Yield 4 to 8 servings.

Number Of Ingredients 3

Ingredients

4 tablespoons (1/2 stick) butter, at room temperature
2 tablespoons miso
Freshly ground pepper (optional).

Steps:

Cream the butter and miso together with a fork, adding black pepper if you like.
Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

Nutrition Facts : @context http//schema.org, Calories 79, UnsaturatedFatContent 3 grams, CarbohydrateContent 2 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 5 grams, SodiumContent 212 milligrams, SugarContent 0 grams, TransFatContent 0 grams

FIVE-INGREDIENT CREAMY MISO PASTA RECIPE - NYT COOKING

Five-Ingredient Creamy Miso Pasta Recipe - NYT Cooking image

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.

Provided by Alexa Weibel

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tablespoons white (or red) miso
4 ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
Divide among shallow bowls and sprinkle with nori or furikake, if using.

More about "miso chicken nyt recipes"

FIVE-INGREDIENT CREAMY MISO PASTA RECIPE - NYT COOKING

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes

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