I often marinate salmon in miso, but it's also delicious with pork or other meats (chicken, mackerel) too.Taste the combined marinade and adjust depending on the type of miso you use. In our house, we use white miso.Besides pork, this miso marinade is delicious with chicken or fish (salmon, mackerel). For 2 servings. Recipe by eterno

I created a strongly seasoned dish for my packed lunch. The mushroom filling bulks up the dish.Adjust the amount of doubanjiang to taste. I used miso with dashi stock. Recipe by annnnn

I was tired of soy sauce flavored ginger pork, so I tried adding miso.The sauce is very well flavored, so serve it with lots of shredded cabbage. You can use sugar instead of honey. For 2 to 3 servings. Recipe by chima@

I heard that heating the meat slowly makes it tender, so I tried that method.I remembered the taste of meat-miso from school lunch, so I flavored this dish with miso.Place the meat in a pan before heating the pan.Since you stir-fry without oil, a non-stick pan is suitable.Add mayonnaise on the side if you like. Recipe by Iku..

I was looking for recipes that used miso paste as I had bought a tub of it to make some miso soup. I was delighted to find one can use miso in marinades, dressings, and other dishes. This recipe is an adaptation of several that I found online and takes its inspiration from Japanese and Korean dishes. I made this recipe with both both pork and tilapia, and the family agreed it was delicious both ways!

I created this because I wanted to make some twice-cooked pork that was little bit different, so I flavoured with sesame and miso.Proceed through all the steps quickly to keep the crispy texture of the vegetables.It's not spicy, so if you like spicy food, add doubanjiang or hot chili peppers. You can use any part of pork such as pork belly, shoulder meat, and offcuts, and it will still turn out delicious. Recipe by *3103*

I was wondering if I could make miso-marinated frozen food. Then I created this recipe following my sense of taste.If you add the seasonings to the miso all at once, it becomes lumpy, so be careful. Recipe by Myumako

Video Instructions: https://youtu.be/bFbdMw54szE

This is something I had previously made.I used red miso. I think you can also make this with just white miso, or by mixing red and white miso (awase) and it will be good.You can use whatever veggies you like. Using cabbage or a variety of mushrooms sounds delicious. For 4 people. Recipe by Manekinekonyan

I always make pork and ginger stir fry with a soy sauce base, but this time I tried it with miso. To give it more volume and a bit of color, I added some vegetables.I recommend using pork belly. This time I used peppers and onion, but you can use whatever veggies you like. Recipe by annnnn

I wanted a tasty way to eat new potatoes.-Adding doubanjiang to the ☆ ingredients makes this the perfect drinking appetizer.-If you don't like the skins, you can peel them right off the potatoes while they're still hot. Recipe by Hananare

I wanted to have a meat dish with a lot of shiso leaves. I used miso and butter seasoning because they both go well with pork and shiso.After adding and stirring the shiso leaves they still look stiff. You don't have to cook them for too long because the residual heat still continues to cook the leaves. If you have a lot of shiso leaves you can add more than 20 leaves. Recipe by Necchan