Miso-Glazed Fish:
(note) To make it really simple, just mix equal parts miso paste with brown sugar and spread that evenly over the fish
Ingredients:
2 T Mirin
2 T rice wine vinegar
1/3 cup miso paste, white or brown
2 T sugar
oil for baking
4 skinless cod fillets (about 6 oz)
Scallions for garnish
Combine the first 4 ingredients in a small pan
Whisk constantly over low heat until the sugar melts
Transfer glaze to a small bowl and let cool completely
Heat the broiler, with rack 6 inches from the flame
Coat a baking sheet with oil
Arrange the fish on the sheet and brush generously with the glaze
Broil until fillets are browned on top and opaque throughout 6-8 minutes
Rice:
(note) You can use your Basic Grain recipe here! After you have made the cabbage add about 2-3 cups of grain and mix well. Add the 2 t rice wine vinegar, cover, and warm at low for a minute or 2.
Also, I did not have fresh ginger once so I used my pickled jarred ginger that I always have on hand in the fridge, it is so delicious, I eat it plane 🙂
Ingredients:
2 T safflower oil, or other natural flavor oil
1 cup cabbage, coarsely chopped
1 t peeled and minced fresh ginger
1 garlic clove, small minced
1 cup long grain brown rice (I like Basmati because it cooks the fastest)
1 1/2 cups water
2 t rice wine vinegar
1 T sesame seeds
Heat Oil
Add cabbage, garlic and ginger, cook uncovered for about 2 minutes on medium until wilted
Spoon cabbage mixture onto a plate (or at this time add your pre-made Basic Grain)
Add rice to the pan and stir until lightly toasted, about 1 minute
Add a pinch of salt and water
Bring to a boil then reduce to low
Cover and cook for 30 minutes
Remove from the heat and let stand for 5 minutes
Stir in the cabbage mixture, vinegar and sesame seeds
Toss and enjoy
Japanese Eggplant:
1 T rice wine vinegar
1 T soy sause
1 T sesame oil
1 T brown sugar
1 T minced fresh ginger
1 garlic clove minced
