ChocolateKrinkles

A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Miso Glazed Sea Bass March 8, 2012

Filed under: Fish,Japanese,Recipes — chocolatekrinkles @ 4:07 am
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Eeep, this is my third miso-related recipe in a row! This is because a) now that I have miso sitting around, I just want to keep using it and b) what’s NOT to like about miso?!

This recipe is inspired by the Nobu’s Black Cod but unfortunately, I couldn’t find black cod in my area so I substituted it with another buttery, flaky fish: sea bass.

Anywhoo, here goes nothing:

Yum yum in my tum!

Miso Glazed Sea Bass

Ingredients:

  • 2-3 Sea Bass (or black cod) filets *
  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tablespoons white miso
  • 3 tablespoons sugar

Directions:

  1. Mix all ingredients (except the fish) thoroughly in a plastic lidded container. Set aside some for plating purposes.
  2. Pat fish fillets dry with paper towels and place into the plastic container. Cover the lid and marinate over or for 24 hours.
  3. Preheat oven to 400 degrees F.
  4. Preheat pan or grill at the same time.
  5. Lightly wipe off (with fingers) any excess marinade clinging to the fillets but don’t rinse it off. Place fish into pan or onto the grill and brown until both surfaces are a nice light brown.
  6. Transfer fillets to oven and bake for 10-15 minutes.
  7. Add some extra marinade ** onto plate and serve hot

Notes:

* 2 fillets is about 1/2 a pound

** The marinade will be a bit watery and if you want to use it for plating purposes, you’ll need to reduce it for a little bit.

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I maintain that this is probablythe best dish I’ve ever cooked in my kitchen. It’s flavorful, delicious, and easy to make. I will need to make this again and again and again! I’m curious to see what a good side dish to this will be — that’s going to be one of my next hurdles next month so tune in!

Source: Rasa Malaysia

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Flank Steak with Ponzu and Miso Butter March 6, 2012

Filed under: Japanese,Meat,Recipes — chocolatekrinkles @ 4:32 am
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I love steak. Places like Fogo de Chao are just meant for people like me: total and complete carnivores. Having said that, I usually don’t try to cook steak at home. It’s partly fear that it’ll taste funny or I’ll over or under cook it. But when I happened upon this recipe, I realized that not only had I not had steak in a while but also that I had most of the ingredients, I knew twas meant to be!

Ah, a medium rare steak. Just how I like it!

Flank Steak with Ponzu and Miso Butter

Ingredients:

  • 2 lbs flank steak cut into 4 pieces *
  • 1 tbsp Ponzu
  • 2 tbsp Mirin
  • 3 tbsp Shiro miso (or white miso)
  • 4 tbsp butter, melted
  • 2 tbsp Japanese cooking sake
  • 2 tsp sugar
  • 1/8 tsp cayenne pepper
  • 3 dashes black pepper

Directions:

  1. Mix all ingredients (except for the steak) for the glaze in a pan. Bring to a boil and let cool.
  2. In a plastic bag, marinate the steaks with 1/2 of the glaze for 1 hr. Heat grill over medium to medium-high heat. Scrape off any glaze on the steak, then add to pan.
  3. Grill for 3-4 minutes per side then flip over carefully, letting it grill on the other side for another 3-4 minutes**. Brush on some glaze and let grill again for 1 min per side.
  4. Remove steak from grill and let it cool for about 10 minutes.
  5. Serve with some glaze drizzled on top or to the side.

Notes:

* I only got a lb of flank steak and divided that into four smaller steaks.

** let it grill for about 4-5 minutes to get the steak somewhere between medium-rare to medium.

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All in all, delicious! The steak was flavorful and cooked just perfectly. I ate this with some brown rice and veggies but I think this steak would also taste great with a salad. I think I just found my go-to steak recipe!

Source: Rasa Malaysia

 

Miso-Glazed Scallops with Soba Noodles February 26, 2012

Filed under: Japanese,Scallops — chocolatekrinkles @ 10:49 am
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I have these OCD tendencies that cause me to organize everything — and thank goodness for that! I have so many recipes bookmarked and if they weren’t re-labeled and organized into the right categories, I would just get so confused and miss out on the goodness that I fell in love with in the first place. Yes, every now and then, the crazy will come out =)

Anywhooo, since it’s the Lenten season, thus begins no meat on Fridays. So far, I’m 0 for 1. Ate meat for lunch but thought dinner would be a good time to try and salvage my first Friday of Lent. Enter this wonderful little dish…..

Can’t. stop. drooling. So. good. So. filling. So (er, well not so… but fairly!). healthy. Enough from me. Here’s the recipe!

Miso-Glazed Scallops with Soba Noodles (makes 4 servings)

Ingredients:

  • 8 oz soba noodles (or whole wheat spaghetti)
  • 1 lb dry scallops
  • 3 tbsp white miso
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 tbsp canola oil
  • 1 tsp fresh ginger
  • 1 tsp minced garlic
  • 2 tsp extra-virgin olive oil (EVOO)
  • 1 cup sliced scallions

Directions:

1. Cook soba or pasta for 6-8 min. Drain and transfer to a large bowl.

2. Whisk together white miso, mirin, rice vinegar, canola oil, garlic, and ginger. Add scallops and stir to coat. Soak for 5 minutes (any longer and they will start to disintegrate).

3. Heat 2 tsp EVOO over medium-high heat. Add scallops and cook for approx 3 min on each side (or until golden brown). Transfer to plate with a slotted spoon and cover with foil to keep warm.

4. Add reserved marinade to pan and cook for about 1 minute (or until brown). Pour sauce over noodles, add scallions, and toss to coat. Serve immediately.

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Things to watch out for while making this dish:

1. You may want to double the marinade if you want a more robust sauce with your soba.

2. Keep an eye out for your scallops – mine browned really quickly!

3. Leftovers weren’t too bad but the scallops didn’t heat up so well. Maybe make less if you don’t want to chance it.

Things I learned from making this dish:

1. White miso can be found next to the hummus in the refrigerated aisle at Whole Foods.

2. Dry scallops = more expensive than the average scallop but will brown better (well, I don’t know if this is really true but I trust the experts.. and by that, I mean.. the people who answer the queries on Yahoo! Questions hehehe)

3. This goes great with a nice crisp Sauv Blanc!

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All in all, a great recipe. Didn’t take too long to make but a bit pricey given the cost of fresh dry scallops. My friend suggested giving the recipe another whirl but subbing shrimp for the scallops. Will def have to try that again soon!

Source: EatingWell

 

Going Trader Joe’s Happy! September 19, 2011

Filed under: Korean,Trader Joes,Vegetables,Vegetarian — chocolatekrinkles @ 1:06 am
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I love Trader Joe’s. I find every food-related thing I want or didn’t even know I want there. It’s all sorts of awesome.

When I went there the other day trying to solve my what-do-I-eat-for-dinners dilemma, I found my answer. Not in the veggie aisle. Not in the meat department. But in the frozen meals section. I usually do not do frozen meals. I can probably count on one hand the number of times I’ve had frozen meals.

But TJ’s frozen meals just looked way too good to be true. Korean food? Check. Japanese food? Check. Flatbreads? Check, check, check!

After looking at the nutritional labels, the calorie count and sodium content seemed to be kept in check for most of them so how could I not buy some?

The past two nights have been marked with great laziness, lack of food, and a pretty great desire to finally dive into my frozen meals. The first night I tried the Trader Joe’s Bibimbap Bowl.


But then I realized, something was missing. I mean, go big or go home, right? Traditional Bibimbap bowls tend to have one of my favorite things ladled on top:

Yep, a fried egg. Yummy!

Verdict: Not too bad for a frozen meal. The meat and veggies tasted fairly fresh (for a frozen meal) but I could’ve used more of each and less rice. If you get one of these, definitely add the fried egg. I say, go big or go home!

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The next night, I thought I’d continue the Asian frozen meal theme and go for the Trader Joe Sans Rice and Vegetable Bento Box.

Okay bear with me as I describe each one and my rating (1-5, 5 being super yummy). Starting from the top left hand box to the bottom right hand box:

1. Pumpkin with Shiso Seasoning – 3; but keep in mind, I’m not a pumpkin person

2. Spicy Long Beans – 2; as I feared, these were lanky and quasi-mushy. I only ate a couple before I declared it a fail.

3. Eggplant with Miso Paste – 1; way too mushy and I couldn’t even taste the Miso Paste

4. Soba Salad with Oyster Mushroom – 5; did I ever mention I heart soba?!

5. Shiitake Mushroom with Carrot and Edamame – 4; self-explanatory.

6. Baked Tofu with Teriyaki Sauce – 4; how have I never baked tofu before? Amaze-balls my friends!

7. Brown Rice with Seaweed and Sesame Seed – 3; just tasted like reg ole brown rice.

8. Curry Flavored Brown Rice – 3; a hint of curry but really it was just yellow brown rice

9. Teriyaki Flavored Brown Rice with Vegetable – 3; also just tasted like brown rice

Verdict: Also not bad for a frozen meal and it was relatively filling, even if I skipped out on 2/9 of the bento box. Would’ve loved more flavor and maybe a separate Soba Salad with Mushroom frozen meal. How awesome would that be?!

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I think tonight and tomorrow night will be TJ’s flatbread night so tune in for those reviews!