in the kitchen

with chen

Tag: miso

individual meat loaf with green pea miso hummus


Pork is juicy and flavorful. Chicken is smooth and mild.

Read the rest of this entry »


probably spring: edamame and shrimp with miso

I assume that it is spring now though the weather in LA always turns me down.

Yesterday, my flannel shirt, sweater, and cozy hoodie could hardly make me feel warm.

Today, the sun looked like a yolk, organic and cage-free.

Let’s celebrate the coming of spring in the kitchen.

edamame and shrimp with miso
This is an “out-of-freezer” dish for busy ones. Keeping stacks of frozen ingredients in the freezer is essential to save time and money and be healthy (compare to those take-outs). To me, vegetables and proteins are a stable; sometimes, frozen berries as well.

Makes 1 serving

1/2 cup frozen edamame (I used a mixture of edamama, corn, and red pepper from Trader Joe’s)
6-8 cooked frozen shrimps
1 huge lettuce leaf for serving, optional

1/2 tsp EVOO
1/4 cup low-sodium chicken broth
1 tsp miso
1/4 tsp sesame oil
salt to taste
rice seasoning for sprinkle, optional (It is used in Japanese rice ball and usually made from various aromatic ingredients such as nori, sesame seeds, seafood concentrate. Omitting it doesn’t hurt much.)

Heat EVOO in a saute pan over medium-high heat. Add edamame to the pan. Cook until the skin start to get tender. Stir in the broth and lower the heat to medium-low.

When the broth is reduced to half, add the shrimp. Cover and let it simmer until heat though. Uncover, cook off the remaining liquid. Adjust the salt to taste but be aware that the miso should be salty enough. Turn off the heat and stir in miso and sesame oil.

Serve on the lettuce or with any carbs you like. Sprinkle the rice seasoning on the top if needed.

miso & ginger marinated pork tenderloin, roasted

Life without meat is bland.

I usually step away from cooking large piece of lean meat like whole turkey breast and beef roast and tenderloin. It is easier to ruin the dish than make it right since the protein gets tough once overcooked.

However, what makes a difference is marinating before cooking. I’m not good at chemistry at all, but I’m sure that something happens “in there.”

And here is the good news: USDA has lowered the cooking temperature for pork.

Want some tender tenderloin?

miso & ginger marinated pork tenderloin
Makes 2-3 servings

8 oz pork tenderloin

For the marinate:
1 heaping tbsp miso
1 tsp chopped fresh ginger
2 tbsp cooking wine
1 tsp soy sauce
1 1/2 tsp balsamic vinegar or Chinkiang vinegar
1 tsp brown sugar
1/2 tsp sesame oil

Day 1
In a heavy duty plastic bag with zip, mix the ingredients for marinate. Place the tenderloin in the bag and zip it. Massage the meat until it is coated with the marinate. Leave the bag in the refrigerator overnight.

Day 2
(It is better to take the bag out and bring the meat to room temperature before cooking.)

Preheat the oven to 375F. Line a baking sheet with foil. Discard the marinate. Place the tenderloin on the baking sheet and roast for 15 to 20 minutes. I check whether the meat is done by insert a chopstick; if it is easy to insert the chopstick into the thickest part and no juice runs out, then stop cooking (well, I don’t have a thermometer in my apartment in LA).

Let the meat stand for 10 minutes before slicing. It should be slightly pink in the center. Reserve the sauce on the baking sheet. Spoon it over meat and serve warm.