Miso recipes from Sunda New Asian restaurant
CHICAGO (WLS) -- The holiday season usually means a lot of hearty meat-and-potato-based dishes. So why not switch it up with an Asian touch?
Jess DeGuzman, executive chef and partner at Sunda New Asian restaurant, came into our ABC 7 Eyewitness News studio to show us how to cook with miso paste, including how to make a dessert with it.
Sunda (at 110 W. Illinois, Chicago) is also offering a new Build Your Own Ramen during its lunch and brunch services. Guests can customize their ramen with add-on options. The toppings are priced a la carte.
Offerings:
Pork Belly $6
Grilled Chicken $6
Shrimp $8
Sliced Korean Beef $8
Bone Marrow $9
Chilean Seabass MKT
Mushroom Medley $7
Kimchi $4
Fish Cake $3
Extra Egg $2
Spicy Edamame $3
Edamame $3
Bok Choy $3
Tofu $3
Sprouts $2
Radishes $2
Kale $3
Seaweed $2
RECIPES
Miso marinade
Ingredients:
1/4 cup white miso paste
1/4 cup sake
2 tablespoons mirin
1/4 cup sugar
Directions:
1. In a pan add sake, mirin, sugar and heat until sugar dissolves.
2. Add miso paste and stir until you get a smooth consistency. Set aside.
Miso cod
Ingredients:
2 pieces of cod, 4-5 oz. each
1/2 Chinese eggplant sliced
1 cup miso marinade, half used when being cooked
Chives garnish
Directions:
1. Rub marinade all over cod and place in a plastic bag overnight.
2. Place cod and eggplant in a pan adding more marinade on top.
3. Place in 350-degree oven for 12-15 minutes. Cook until charred.
4. When fully cooked, carefully remove pin bones with tweezers,
5. Plate fish on top of eggplant and garnish with chives.
Miso cauliflower
Ingredients:
1 head cauliflower, separated
3 tablespoons oil
Salt and pepper
1/4 cup miso marinade
1/2 jalapeno, sliced
Chopped chives for garnish
Directions:
1. Preheat oven to 350 degrees. Put cauliflower in a mixing bowl, drizzle with oil, toss and season with salt and pepper.
2. Place in a pan and cook for 10-15 minutes, mix during cook time.
3. Heat miso marinade in another pan on the stove and add jalapenos.
4. When cauliflower is done, take out of the oven and toss with miso marinade.
5. Plate and garnish with chives.
