Chargrill the classic corn cob to perfection by dowsing it with some Japanese flavours. Miso replaces the need for salt, and provides a great balance to the sweetness of the caramelised corn kernels.
This is not a time to be stingy with the butter. Generosity will go the extra mile when it comes to grilling corn. That’s right, lather it up. Coating sweet grilled corn with miso butter brings out a nutty flavour to the classic corn cob.
The earthy miso helps accentuate the sweetness of the corn, while butter will provide a gentle creaminess to the ‘crunch’ of the corn whilst taking a bit of the salty edge off. To get a smoky flavour? Grill the corn in a very hot grill or broiler until it starts to char. Then glaze it with more miso butter before sticking it back onto the grill or broiler.
- 1 ear of corn, husked
- 1 tablespoon of butter (room temperature)
- 1 tablespoon of white miso
- 1 tablespoon of honey
- Remove husks from corn and wipe clean.
- Make miso butter glaze by combining the honey, miso, and butter together. Mash the mixture together either with a whisky or back of a fork.
- Brush the miso glaze onto the corn and stick in the broiler (or grill pan).
- When the corn is done, take it out and glaze it again with the miso butter. Return to grill or broiler, rotating regularly until the miso has caramelised onto the outside of the corn. For those who want to use the miso corn kernels in a salad, you can remove the corn kernels quickly with the aid of a sharp knife by slashing it in a vertical downwards direction.
When it comes to cooking salmon, nothing can be more “hands off” and tastier than a miso flavoured salmon steak that you simply stick into the oven for ~10-12 minutes (depending on thickness of the salmon steak).
A bit of background information: Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.
Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years. Today, most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate digestion and energize the body. When purchasing miso, avoid the pasteurized version and spend your money on the live enzyme-rich product, which is also loaded with beneficial microorganisms.
INGREDIENTS (serves 1-2):
- 1 tablespoon white miso paste
- 1 tablespoon mirin
- 1/2 tablespoon soy sauce
- 1 teaspoon sake
- 1 palm sized salmon steak
1) Make the miso sauce. Whisk together the miso, mirin, soy sauce, and sake in a small bowl until well combined.
2) Preheat oven 180 degrees celsius. Wash salmon and pat it dry with paper towels. Line roasting pan with baking paper and layer salmon steak on top. Brush miso marinade generously all over the exposed flesh of the salmon steak.
3) Stick the miso salmon steak into the oven. Roast for approximately 10-12 minutes (depending on how thick your slice(s) are)
4) Take out of oven and serve on a plate with some side salad.