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When you're in the mood for something salty, crunchy, and quick, these rice cakes fit the bill. You may not have considered preserved vegetables or rice cakes to be cabinet staples, but once you try this sizzling miso snack, milk and eggs might become #3 and #4 on your shopping list.
Click here to see Recipe SWAT Team: Snacks.
- 3 cups canola oil
- 1 tablespoon miso paste
- 2 tablespoons butter, softened
- 1 chive, chopped
- 1 package Instant Sizzling Rice cakes
- ¼ cup preserved radishes or other preserved vegetables, finely chopped
In a pot, bring the canola oil to 375 degrees. Prepare the miso butter by combining the miso, butter, and chives. When the oil is at temperature, fry each rice cake for 1-2 minutes, or until they've puffed up and browned a little bit. Place the cakes onto paper towels to remove excess oil.
While the cakes are still hot, generously brush the top side with the miso-butter paste. Sprinkle the preserved vegetables on top (the butter will act as an adhesive).
Spicy Miso Soup with Korean Rice Cakes
Spicy miso noodle soup with crisp roasted tofu, strips of kale, shoyu-marinated eggs, and Korean rice cakes instead of noodles.
There are many unreasonable things about having to return home from Disney World in the middle of a northeast winter, but by far the worst is that the 37F temperatures that once felt like a tropical paradise are back to being akin to an Antarctic TUNDRA. So you come back under-dressed, overly tired, and downright irritable with a burning need for hand warmers, a cuppa something hot, and spring to happen, literally overnight.
I’m not sure I have it in me to cold-adapt all over again, but at least I’ve got to try.
So, SOUP. Specifically, spicy miso soup. It sets your body on fire from your taste buds all the way through to your bones, and it’s my go-to order from the Japanese place across the street whenever I’m feeling the hint of a cold coming on or am just generally winter bluesy. Hits the spot every time.
The way they prepare it, it’s not really a meal on its own, so I’ve bulked it up here with crispy tofu, strips of kale in lieu of seaweed, sweet and salty marinated eggs, and Korean rice cakes, which can be found in the freezer section of your local Asian grocer, though you can always substitute rice noodles if you can’t find them.
With a big container of this in our fridge, we might just make it through these final winter days. One bowl at a time.
Place a rack in center of oven preheat to 300°. Toss crackers, cereal, and nuts in a large bowl to combine.
Melt ghee in a small saucepan over medium heat. Whisk in garlic, honey, and miso and cook, whisking occasionally, until just beginning to bubble around the edges, about 1 minute. Pour dressing over cereal mixture and toss with a flexible rubber spatula to coat. Sprinkle sesame seeds over and toss again to combine.
Transfer party mix to a large parchment-lined rimmed baking sheet and bake, tossing twice, until toasty and golden in color, 40–45 minutes. (The mix will feel soft out of the oven but will get crispier as it cools.)
Meanwhile, grind nutritional yeast, salt, and chili powder in spice mill or with mortar and pestle to a fine powder.
While still hot, transfer party mix to a large bowl. While tossing, sprinkle spice mix over and continue to toss until evenly coated. (If you try to season the mix on the baking sheet, you’ll lose most of the spices to the sticky bottom.) Remove liner from baking sheet. Return party mix to unlined baking sheet and let cool completely.
Do Ahead: Party mix can be made 1 month ahead. Store in an airtight container at room temperature.
How would you rate Salty-Sweet Party Mix?
The negative reviews and/or comments where individuals have had difficulty with this are seriously confusing! I’ve made this mix multiple times with no issues, and it’s something I’ll continue to make for a LONG time. In fact, I’m eating my New Year’s batch of mix right now. (This doesn’t last long in our house.) Living in Tokyo, it’s not possible to find things like Chex, so I’ve always used a mix of crunchy snack items that are easy to find at your average convenience store or grocery store here — small Ritz-type crackers (about the size of a ¥500 coin), Kaki no Tane, black sesame senbei and plain senbei, agemochi, Tongari Corn (basically the same as Bugles in the US) and a latticed potato snack cakes Ami Jaga. If you can find agemochi, it is a FANTASTIC addition to this mix! I usually skip the nuts because they’re pricey here, and Kaki no Tane has peanuts. I almost always double the recipe. As with any recipe, timing is a huge variable — so keep an eye on your mix instead of accepting the 40 min bake time as gospel. I only have a tiny countertop convection oven, so I cook the mix in smaller batches. At 145 degrees Celsius, it takes roughly 20-25 mins per small batch, mixed once during the bake. If it looks medium/golden brown, take it out! If it gets dark brown, you’ve overcooked it! I’ve also experimented using Szechuan numbing spice in the nutritional yeast mixture. It tastes great.
Burned beyond recognition after 20 minutes (of the 40-45 minutes recommended baking time). My oven is calibrated correctly, and I set it to 275 (instead of 300) based on the comments about burning. Wasted a lot of ingredients for a singed mess.
CAUTION: Highly addictive! I baked it for about 35 minutes. Used rye crakcers, multigrain crackers, sesame sticks, honey roasted peanuts and some pecans.. YUM! Now to let it cool before inhaling..
Sorry for everyone who ends up burning this mix, Iɽ check your oven temperature with a proper thermometer and not depend on the oven itself. I *slightly* burned my first batch of this but I was cooking in a friends oven that was far more jank than mine. Whatever the case, once you get this mix working, it is divine. The nutritional yeast/pepper mix also works amazing as a popcorn sprinkle.
I want to give this one another change and try it again since it really burned and I only had it in for the minimum time suggested in the recipe. The flavors were tasty but it really burned quickly.
Typically wouldn’t right a review but this was insanely delicious and perfect. I used Simple Mills Farmhouse Cheddar crackers as one of my crunchy items, rice Chex, gf pretzels and a simple sea salt plain round cracker so nothing crazy.. I will make it again, probably exactly the same! Used cashews, pecans and walnuts . Ran it by several family members and they loved it. Thank you!
I never leave reviews but this was a total recipe fail. Even though I baked it for the minimum amount of time it was completely burnt. I couldn’t have reduced the baking time either or it would have been a soupy mess. I’m so disappointed because it sounded delicious.
Second time making this recipe. It *is* addictive. I've only used nutritional yeast a few times and was a little weary about using it here but I tried it with a halved snack mix recipe, wasn't sure I liked it, came back 5 min later, still wasn't sure, then finally I came around. The mix without it is decent on its own but nutritional yeast takes it to another level. Also, I used Shenbei snowy rice crackers and wheat chex, both highly recommend for good, balance of different types of crunch, flavor as well as great vehicles for the wet and dry ingredients.
This stuff is addictive! Highly recommend including cheez-its in the mix, as well as rye crackers. I've done it using white miso and brown rice miso, both good options.
Sounded like it would be good but it was actually dreadful. Even the smell was unbearable. Into the dumpster.
Do not use Whole Foods 365 brand black sesame crackers! The recipe was delicious but something about the baking process made these rice crackers take on an acrid, chemically taste (even though there aren't any weird ingredients). The rest of the mix is delicious! Make sure you toss the mix with the nutritional yeast mixture immediately after removing from the oven. I waited a few minutes, and the amount it cooled in that time made it less sticky for the powder dusting. Also don't skimp on the milling process for the nutritional yeast. It doesn't coat well if it's not fine enough.
I made this for a holiday get together and it was well received. I uses all the crackers, etc. that the recipe recommended. I loved the rice cakes. They seemed to really absorb the butter mixture nicely. I only baked mine for about 23 minutes because my oven is STUPID but, boy oh boy was it odoriferous! Delicious.
kind of can't believe that I have become the type of person that makes party mix but here we are! this was delicious, my husband loved it too. next time ill take it out of the oven 10 minutes sooner, I think mine runs hot-- some pieces got a little too brown but that's no fault of the recipe.
Violently allergic to yeast, but know it adds a necessary flavor to savory treats. Any suggestions as a substitute?
The Secret Ingredient That Makes These Cookies Extra Chewy
Crispy or chewy? Ah, the age-old debate cookie debate. This article goes out to all the chewy cookie lovers (myself included).
When my friend chef Madison Papp brought me some of her Miso Rice Cereal Cookies, I knew I had to have the recipe. They were the best cookies I’ve ever tasted, and I no-joke devoured four cookies in one sitting (and then felt mildly sick afterwards but didn’t care). As soon as I took a bite, I noticed their irresistible texture. They were simultaneously soft, chewy and cakey. They were perfectly savory and sweet, with a light toasted flavor and glaze that melted away on my tongue. This could not be the last time I ate these cookies!
Luckily, Madison agreed to turn them into a recipe for Food Network. And spill her deepest darkest secrets about how — why — they were so darn chewy. May every cookie be this chewy! (Sorry, crispy cookie lovers). To answer this question, she explained that cookies with higher amounts of moisture are chewier than ones with less. So, for example, cookies made with ingredients that contain lots of moisture (like brown sugar or egg yolks) are going to be chewy. Another ingredient that just so happens to contain moisture? Beans. That’s why some people use them to make very cakey, rich brownies.
Now let’s apply all of this knowledge to the magical Miso Rice Cereal Cookies. They include three whole tablespoons of white miso paste, which not only imparts a savory edge, but also — you guessed it — moisture. That’s because miso is made out of soybeans. Ah, and everything comes together. Take a look around the Internet and you’ll notice that the Japanese fermented bean paste is actually a pretty common cookie ingredient. And you better believe that those cookies are cakey as can be.
Okay chewy cookie lovers, when will you be making Madison’s Miso Rice Cereal Cookies?
Tips to Make Miso Yaki Onigiri
Here are some tips that may be helpful to make Miso Yaki Onigiri.
1. Use the right kind of rice
This applies to making rice balls. Some of you have asked how to ensure your rice balls stay in shape without the rice falling apart. If you’re using Japanese short grain rice, this problem should not happen. Medium grain rice should work too, but please use Japanese brand to be sure. Japanese rice is not sticky rice (sticky rice is called glutinous rice, aka mochi rice), but the rice is stickier than other Asian rice varieties. That’s why Japanese rice naturally sticks to each other and will not fall apart.
2. Use salt for preservation
I’ve been asked several times why we use salt when we make rice balls. There are 2 reasons. First, salt is used as preservation. Back in the day when refrigerators were not in existence, people rub salt on their hands to make rice balls as salt prevents food from spoiling. Then why are we still using salt in the modern days when every home has a refrigerator? That is because rice gets very hard and lose its fluffiness when you store it in the refrigerator. Therefore, we still keep rice balls at room temperature and use salt to preserve the freshness to this day.
The second reason is for seasoning. When you eat a lot of plain rice, it can get a little bland and boring. Back in the day when food was limited in Japan, people use salt as a seasoning for rice balls, and we call these rice balls Shio Musubi (塩むすび) or Shio Onigiri (塩おにぎり).
3. Gentle but firm pressure
Do not squeeze the rice balls when you are shaping them. Just apply gentle but firm pressure on each stroke as you shape.
4. Use parchment paper
For my other Yaki Onigiri recipe, I used my cast iron pan to achieve the nice char on the rice balls. For this recipe, I attempted a different method because miso gets burnt easily. I did not want the miso sauce to have direct contact with my pan, so I used a sheet of parchment paper to place it between the pan and the rice balls. This little trick worked like a charm. Miso did not get stuck and clean up was easy. Just a word of caution: you want to cut the parchment paper smaller than the frying pan so it doesn’t catch fire from the stove’s heat.
5. Watch out, miso burns really fast!
I want to emphasize again that miso gets burnt SUPER fast. Once you brush the rice balls with the miso sauce, you will only need 15 seconds to cook each side over low heat before they achieve a nice brown char. Keep a close eye on them and remove the grilled rice balls immediately once they are done.
With the grilling season upon us, these miso yaki onigiri make a great addition to your Asian or Japanese themed BBQ or potluck party. Any leftovers are great for your next day bento lunch box. For more delicious summer BBQ and potluck recipe ideas, you want to check out this summer BBQ list and also this salad recipe list to go with the yaki onigiri.
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20 Best Recipes That Start with Miso Paste
Miso is a fermented paste made with soybeans and rice or barley that's known for its umami flavor, the so-called fifth taste. Besides being a mighty flavor agent in Japanese cuisine, miso paste is also a nutritional powerhouse of probiotics and antioxidants. That's a lot of goodness concentrated in one little dollop of miso. Fermented soybean paste has been a staple of Japanese cuisine dating back to 14,000 B.C., but it's enjoying a resurgence of popularity as adventurous cooks come up with new ways to use it. Give these miso paste recipes a try and see what a concentrated hit of nutty, sweet, salty, umami flavor does to all kinds of food.
To Cube The Tofu
Cut in the middle on each side of the center line.
Flipping one section on its side after cutting in the middle of each side of the center line
Turn each section on its side and cut in half.
- 2 eggs, lightly beaten
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 &ndash 3 teaspoons bottled hot pepper sauce (optional)
- 2 teaspoons honey
- 2 teaspoons sweet rice wine (mirin)
- 1 teaspoon toasted sesame oil
- ¼ teaspoon kosher salt
- 1 cup panko (Japanese-style) bread crumbs
- ¼ cup chopped green onions
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons snipped fresh cilantro
- 1 pound cooked lump crabmeat, flaked, or three 6-ounce cans crabmeat, drained, flaked, and cartilage removed (about 3 cups)
- 3 cups cooked brown rice, cooled
- 1 tablespoon peanut oil or cooking oil
- ½ cup Miso Vinaigrette (see recipe below)
- Sesame seeds (optional)
In a large bowl, combine eggs, soy sauce, rice vinegar, hot pepper sauce (if desired), honey, rice wine, sesame oil, and salt. Stir in bread crumbs, green onions, the 2 tablespoons sesame seeds, and the cilantro. Add crabmeat and cooked rice mix well. Using moistened hands, shape crab mixture into eighteen 1/2-inch-thick patties.*
In a large nonstick skillet, heat peanut oil over medium heat. Add one-third of the crab cakes cook about 10 minutes or until golden brown and heated through, turning once. If crab cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300 degree F oven while cooking the remaining crab cakes (add additional peanut oil as necessary).
Serve crab cakes with Miso Vinaigrette and, if desired, sprinkle with additional sesame seeds. Makes 6 servings.
Prepare Miso Vinaigrette as directed. Transfer to an airtight container cover and chill for up to 1 week.
Miso and Shiitake Wild Rice Cakes
The “tea” flavor or wild rice pairs well with the smoky sweetness of miso paste. If you haven’t cooked with miso, this is the recipe to start with. The flavor is faintly sweet with a smoky undertone. Miso is very savory (described as umami in Japanese) and similar to peanut butter in texture.
Shiromiso, or white miso is the most widely produced miso, made in many regions of Japan. Its main ingredients are rice, barley, and a small quantity of soybeans. If a greater quantity of soybeans was added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso).
For the rice
For the rice cakes
- 8 ounces shitake mushrooms, stemmed and thinly sliced
- ½ cup thinly sliced scallions
- 2 tablespoons microplaned fresh ginger
- 4 garlic cloves, minced
- 2 teaspoons 5-spice powder
- 3 tablespoons miso paste (I prefer Shiro miso which is slightly sweet and not overly salty)
- 3 tablespoons low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons favorite Asian hot sauce (optional)
- 2 teaspoon rice wine vinegar
- 3 tablespoon chopped cashews
- ½ cup panko bread crumbs
- 2 eggs, lightly beaten
Cook the rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup.
Heat a sauté pan, lightly coated with oil, over medium heat. Sauté the mushrooms and scallions until the mushrooms are lightly browned and very soft. Add the ginger and garlic and continue sautéing for another 2 minutes until the garlic has softened and is very fragrant.
Add the remaining ingredients and stir to combine.
Transfer the mixture to a mixing bowl and add the cooked wild rice. Stir to combine.
Form the cakes with an ice cream scoop or a spoon. Lightly press on them to flatten slightly.
Add more oil to a sauté pan and sauté the cakes until crispy and lightly browned on each side.
Before serving, heat the cakes in a 350 oven until heated through but not dried out.
Serve with Soy Braised Chicken Thighs. Spoon braising liquid over the chicken and cakes. Garnish with sliced scallions and cashews.
Sizzling Miso Rice Cakes Recipe - Recipes
Preheat your broiler and combine the first 4 ingredients. Stir them together using a whisk.
Arrange the fish in a shallow baking dish coated with cooking spray, then spoon the miso mixture over it.
Broil the fish for 10 minutes or until it flakes easily when forked. Make sure to baste it twice with the miso mixture and sprinkle it with chives.
After broiling the fish, place the butter in a small saucepan over medium-high heat. Sweat the ginger and shallots in the butter for two to three minutes.
Add 1/2 cup of the sake to the saucepan, bring it to a boil, and reduce it by two-thirds. Do this for about three minutes.
Add the heavy cream, bring it to a boil, and reduce it by half for about two minutes.
Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over medium-high heat. The butter should emulsify and create a thick creamy sauce.
Once all the butter has been incorporated, remove the pan from heat.
Whisk in the remaining one teaspoon of sake and lime juice then season the mixture with salt to taste.
Place the butter on a plate, top it with a bed of rice, and place salmon on top of it. Afterward, serve and enjoy!