Japanese-style spicy miso BBQ sauce
By Angelo Sato From Saturday Kitchen Ingredients 300g/10½oz smoked miso 90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil 3 tbsp soy sauce 20g/¾oz caster sugar 45g/1¾oz honey 20g/¾oz garlic, grated…
miso
Nasu dengaku (miso aubergine)
By Masaki Sugisaki From Saturday Kitchen Ingredients For the aubergine 1 large aubergine, peeled and cut into 3cm/1¼in thick rounds vegetable oil,…
Blackened beef with pickled red cabbage and miso herb butter
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef rump cap 1 beef rump cap, around 1kg/2lb 4oz in weight 2…
Sticky rice with prawn salad, basil mayonnaise and miso kale
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn salad 6 raw large prawns, peeled and deveined 2 tbsp olive oil…
Roast chicken with miso mushrooms and garlic mayonnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast chicken 30g/1oz butter 1 rosemary sprig, chopped 1 small free-range chicken or poussin 3 banana shallots,…
Hot smoked salmon with miso and peanuts
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz unsliced hot smoked salmon 1 tbsp olive oil 25g/1oz unsalted butter 1 lemon, juice only For the…
Japanese sardines with miso aubergine and spinach
By Andi Oliver From Saturday Kitchen Ingredients 100g/3½oz butter, softened 15g/½oz shichimi togarashi (Japanese 7 spice) 4 sardines, thoroughly cleaned and head on 2 lemons,…
Banana cake with miso caramel and sunflower seed praline
By Chantelle Nicholson From Saturday Kitchen Ingredients For the banana cake 6 bananas 250g/9oz unsalted butter, softened 150g/5½oz caster sugar 150g/5½oz dark brown sugar 100g/4oz golden syrup…
Chipotle miso chicken
By Neil Rankin From Saturday Kitchen Ingredients 1 x 1.8kg/4lb chicken 50g/1¾oz long-grain rice 150g/5½oz white miso paste 150g/5½oz chipotle in adobo sauce 125ml/4fl oz soured cream 1…