All Purpose Vegetarian "Meat" Miso Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I saw a delicious looking meat miso in a magazine and rearranged it to make it vegetarian. You can use this with a variety of foods, so stock in your fridge. Since I love the texture of dried daikon radish strips, I love this miso. You can eat it as is with white rice, wrap it in lettuce, top it on warm vegetables, eat it with rolled omelets, or use it as a topping for noodles to make a vegetarian zhajiangmen (Chinese noodles with ground pork) It can also be used as a filling for rice balls. It will keep in the refrigerator for 4-5 days. Recipe by Lantana I saw a delicious looking meat miso in a magazine and rearranged it to make it vegetarian. You can use this with a variety of foods, so stock in your fridge. Since I love the texture of dried daikon radish strips, I love this miso. You can eat it as is with white rice, wrap it in lettuce, top it on warm vegetables, eat it with rolled omelets, or use it as a topping for noodles to make a vegetarian zhajiangmen (Chinese noodles with ground pork) It can also be used as a filling for rice balls. It will keep in the refrigerator for 4-5 days. Recipe by Lantana All-Purpose Vegetarian "Meat" Miso Share its first Cooksnap! I saw a delicious looking meat miso in a magazine and rearranged it to make it vegetarian. You can use this with a variety of foods, so stock in your fridge. Since I love the texture of dried daikon radish strips, I love this miso. You can eat it as is with white rice, wrap it in lettuce, top it on warm vegetables, eat it with rolled omelets, or use it as a topping for noodles to make a vegetarian zhajiangmen (Chinese noodles with ground pork) It can also be used as a filling for rice balls. It will keep in the refrigerator for 4-5 days. Recipe by Lantana I saw a delicious looking meat miso in a magazine and rearranged it to make it vegetarian. You can use this with a variety of foods, so stock in your fridge. Since I love the texture of dried daikon radish strips, I love this miso. You can eat it as is with white rice, wrap it in lettuce, top it on warm vegetables, eat it with rolled omelets, or use it as a topping for noodles to make a vegetarian zhajiangmen (Chinese noodles with ground pork) It can also be used as a filling for rice balls. It will keep in the refrigerator for 4-5 days. Recipe by Lantana Ingredients 50 grams Kiriboshi daikon 5 Dried shiitake 1 Onion 1 clove Garlic 1 piece Ginger 4 tbsp *Miso 1 tbsp *Tianmianjiang 1 tbsp *Sake 1 tsp *Oyster sauce 100 ml *Water 1 tsp Sesame oil 1 tsp Olive oil 50 grams Kiriboshi daikon 5 Dried shiitake 1 Onion 1 clove Garlic 1 piece Ginger 4 tbsp *Miso 1 tbsp *Tianmianjiang 1 tbsp *Sake 1 tsp *Oyster sauce 100 ml *Water 1 tsp Sesame oil 1 tsp Olive oil Cooking Instructions 1 Reconstitute the dried shiitake mushrooms and daikon radish. Combine the * ingredients. 2 Mince the onion, garlic, and ginger. Wring out the excess moisture from the re-hydrated daikon radish and shiitake mushrooms, then mince. 3 Heat the sesame and olive oil in a frying pan and saute the onion, garlic, and ginger until fragrant. 4 Add the daikon radish and shiitake mushrooms to the frying pan from Step 3 and stir-fry for 3-4 minutes. Then add the combined sauce and mix it in well. Once it becomes thick, it's finished. 1 Reconstitute the dried shiitake mushrooms and daikon radish. Combine the * ingredients. 1 Reconstitute the dried shiitake mushrooms and daikon radish. Combine the * ingredients. 2 Mince the onion, garlic, and ginger. Wring out the excess moisture from the re-hydrated daikon radish and shiitake mushrooms, then mince. 2 Mince the onion, garlic, and ginger. Wring out the excess moisture from the re-hydrated daikon radish and shiitake mushrooms, then mince. 3 Heat the sesame and olive oil in a frying pan and saute the onion, garlic, and ginger until fragrant. 3 Heat the sesame and olive oil in a frying pan and saute the onion, garlic, and ginger until fragrant. 4 Add the daikon radish and shiitake mushrooms to the frying pan from Step 3 and stir-fry for 3-4 minutes. Then add the combined sauce and mix it in well. Once it becomes thick, it's finished. 4 Add the daikon radish and shiitake mushrooms to the frying pan from Step 3 and stir-fry for 3-4 minutes. Then add the combined sauce and mix it in well. Once it becomes thick, it's finished. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on February 26, 2014 04:17 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Meat Miso Meat Miso This is a family favorite. If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry. If you make this without doubanjiang, you can use it in Japanese flavored dishes. If you don't have tianmianjiang, use a mixture of red miso, sugar and sake. Recipe by Yuuyuu0221 cookpad.japan Easy Meat-Miso Easy Meat-Miso I wanted to make my child, who doesn't like vegetables, consume lots of lettuce. You can find tianmianjian at a Chinese grocery store. My family can go through an entire head of lettuce by wrapping it around this meat-miso. Recipe by Shokora vanilla cookpad.japan (Meat Miso-style) Eggplant Miso For Vegans (Meat Miso-style) Eggplant Miso For Vegans This is one of the series of "I can eat many bowls of rice with this!" Meat miso has been pretty popular but since I don't eat meat, this is MY favorite recipe! It's 105 kcal per serving but if you don't use oil for frying it will be 50 kcal! The texture of mushrooms is similar to the meat, and eggplant becomes like fat in meat when it's fried and absorbs oil (so they say). But both are just "replacements" . It's also delicious when you use this as a meat for mapo tofu, put it on cucumber as shown on the photo or on top of tofu as well! Just try them. Recipe by Yukoai_yukoi cookpad.japan Macrobiotic-Style Vegetable Miso Macrobiotic-Style Vegetable Miso This is a recipe from a book called "Delicious Recipes for a Macrobiotic Diet, Good for your Body" from Shufunotomo Co.,Ltd. That recipe used wheat miso for half of the miso content. We only have soy miso, so I just used soy miso. I added a bit of beet sugar to reduce the saltiness. The burdock root and walnuts bring out a nice flavor. This is pretty good regardless of being macrobiotic, perhaps? The basics of macrobiotic cooking are to keep the peels and scum of vegetables. You can wash the dirt off the burdock root but don't peel it. It's convenient to use a blender for the mincing. This is enough to last for one week in the refrigerator, 1 tablespoon for 1 adult serving (I divide it up and freeze it). Recipe by Yukiline cookpad.japan Japanese-Style Meat-Miso Japanese-Style Meat-Miso This is a meat-miso recipe I've been making for ages that is full of garlic and ginger. According to recent research, eating garlic can help prevent cancer. If you prefer a richer flavor, increase the amount of miso. If you don't have any tianmianjian, you can use some red miso, sugar, and sake instead. Recipe by Yuuyuu0221 cookpad.japan Quick & Easy Basic Meat and Miso Quick & Easy Basic Meat and Miso I usually make this with whatever I have on hand and not measuring anything, but after a friend of mine asked for a proper recipe, I tried measuring things out as I made this. I also edited the recipe to use ingredients that everyone is likely to have on hand, and uploaded the recipe. If you add finely chopped lotus root, bamboo shoot, shiitake mushrooms and so on to this basic recipe, you can enjoy different textures. Add 1 to 2 tablespoons of ground sesame seeds at the end to add a nutty flavor! If you have small children, it's also good if you reduce the doubanjiang and add ketchup. For 2 to 3 servings. Recipe by syusyusyu cookpad.japan Warm Vegetables with Oyster Flavored Meat Miso Warm Vegetables with Oyster Flavored Meat Miso I adapted my favorite recipe that my mother used to make all the time. She would boil or deep fry the vegetables and the meat miso was on the sweet side, but my version omits oil and uses oyster sauce for a Chinese inspired meat miso. You can use regular miso instead of red miso. The oyster sauce enriched meat miso is delicious with the natural flavor of vegetables. Enjoy with whatever seasonal vegetables you like. For 2-3 servings. Recipe by yaburie cookpad.japan Meat Miso Meat Miso This is a family favorite. If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry. If you make this without doubanjiang, you can use it in Japanese flavored dishes. If you don't have tianmianjiang, use a mixture of red miso, sugar and sake. Recipe by Yuuyuu0221 cookpad.japan Meat Miso Meat Miso This is a family favorite. If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry. If you make this without doubanjiang, you can use it in Japanese flavored dishes. If you don't have tianmianjiang, use a mixture of red miso, sugar and sake. Recipe by Yuuyuu0221 cookpad.japan Easy Meat-Miso Easy Meat-Miso I wanted to make my child, who doesn't like vegetables, consume lots of lettuce. You can find tianmianjian at a Chinese grocery store. My family can go through an entire head of lettuce by wrapping it around this meat-miso. Recipe by Shokora vanilla cookpad.japan Easy Meat-Miso Easy Meat-Miso I wanted to make my child, who doesn't like vegetables, consume lots of lettuce. You can find tianmianjian at a Chinese grocery store. My family can go through an entire head of lettuce by wrapping it around this meat-miso. Recipe by Shokora vanilla cookpad.japan (Meat Miso-style) Eggplant Miso For Vegans (Meat Miso-style) Eggplant Miso For Vegans This is one of the series of "I can eat many bowls of rice with this!" Meat miso has been pretty popular but since I don't eat meat, this is MY favorite recipe! It's 105 kcal per serving but if you don't use oil for frying it will be 50 kcal! The texture of mushrooms is similar to the meat, and eggplant becomes like fat in meat when it's fried and absorbs oil (so they say). But both are just "replacements" . It's also delicious when you use this as a meat for mapo tofu, put it on cucumber as shown on the photo or on top of tofu as well! Just try them. Recipe by Yukoai_yukoi cookpad.japan (Meat Miso-style) Eggplant Miso For Vegans (Meat Miso-style) Eggplant Miso For Vegans This is one of the series of "I can eat many bowls of rice with this!" Meat miso has been pretty popular but since I don't eat meat, this is MY favorite recipe! It's 105 kcal per serving but if you don't use oil for frying it will be 50 kcal! The texture of mushrooms is similar to the meat, and eggplant becomes like fat in meat when it's fried and absorbs oil (so they say). But both are just "replacements" . It's also delicious when you use this as a meat for mapo tofu, put it on cucumber as shown on the photo or on top of tofu as well! Just try them. Recipe by Yukoai_yukoi cookpad.japan Macrobiotic-Style Vegetable Miso Macrobiotic-Style Vegetable Miso This is a recipe from a book called "Delicious Recipes for a Macrobiotic Diet, Good for your Body" from Shufunotomo Co.,Ltd. That recipe used wheat miso for half of the miso content. We only have soy miso, so I just used soy miso. I added a bit of beet sugar to reduce the saltiness. The burdock root and walnuts bring out a nice flavor. This is pretty good regardless of being macrobiotic, perhaps? The basics of macrobiotic cooking are to keep the peels and scum of vegetables. You can wash the dirt off the burdock root but don't peel it. It's convenient to use a blender for the mincing. This is enough to last for one week in the refrigerator, 1 tablespoon for 1 adult serving (I divide it up and freeze it). Recipe by Yukiline cookpad.japan Macrobiotic-Style Vegetable Miso Macrobiotic-Style Vegetable Miso This is a recipe from a book called "Delicious Recipes for a Macrobiotic Diet, Good for your Body" from Shufunotomo Co.,Ltd. That recipe used wheat miso for half of the miso content. We only have soy miso, so I just used soy miso. I added a bit of beet sugar to reduce the saltiness. The burdock root and walnuts bring out a nice flavor. This is pretty good regardless of being macrobiotic, perhaps? The basics of macrobiotic cooking are to keep the peels and scum of vegetables. You can wash the dirt off the burdock root but don't peel it. It's convenient to use a blender for the mincing. This is enough to last for one week in the refrigerator, 1 tablespoon for 1 adult serving (I divide it up and freeze it). Recipe by Yukiline cookpad.japan Japanese-Style Meat-Miso Japanese-Style Meat-Miso This is a meat-miso recipe I've been making for ages that is full of garlic and ginger. According to recent research, eating garlic can help prevent cancer. If you prefer a richer flavor, increase the amount of miso. If you don't have any tianmianjian, you can use some red miso, sugar, and sake instead. Recipe by Yuuyuu0221 cookpad.japan Japanese-Style Meat-Miso Japanese-Style Meat-Miso This is a meat-miso recipe I've been making for ages that is full of garlic and ginger. According to recent research, eating garlic can help prevent cancer. If you prefer a richer flavor, increase the amount of miso. If you don't have any tianmianjian, you can use some red miso, sugar, and sake instead. Recipe by Yuuyuu0221 cookpad.japan Quick & Easy Basic Meat and Miso Quick & Easy Basic Meat and Miso I usually make this with whatever I have on hand and not measuring anything, but after a friend of mine asked for a proper recipe, I tried measuring things out as I made this. I also edited the recipe to use ingredients that everyone is likely to have on hand, and uploaded the recipe. If you add finely chopped lotus root, bamboo shoot, shiitake mushrooms and so on to this basic recipe, you can enjoy different textures. Add 1 to 2 tablespoons of ground sesame seeds at the end to add a nutty flavor! If you have small children, it's also good if you reduce the doubanjiang and add ketchup. For 2 to 3 servings. Recipe by syusyusyu cookpad.japan Quick & Easy Basic Meat and Miso Quick & Easy Basic Meat and Miso I usually make this with whatever I have on hand and not measuring anything, but after a friend of mine asked for a proper recipe, I tried measuring things out as I made this. I also edited the recipe to use ingredients that everyone is likely to have on hand, and uploaded the recipe. If you add finely chopped lotus root, bamboo shoot, shiitake mushrooms and so on to this basic recipe, you can enjoy different textures. Add 1 to 2 tablespoons of ground sesame seeds at the end to add a nutty flavor! If you have small children, it's also good if you reduce the doubanjiang and add ketchup. For 2 to 3 servings. Recipe by syusyusyu cookpad.japan Warm Vegetables with Oyster Flavored Meat Miso Warm Vegetables with Oyster Flavored Meat Miso I adapted my favorite recipe that my mother used to make all the time. She would boil or deep fry the vegetables and the meat miso was on the sweet side, but my version omits oil and uses oyster sauce for a Chinese inspired meat miso. You can use regular miso instead of red miso. The oyster sauce enriched meat miso is delicious with the natural flavor of vegetables. Enjoy with whatever seasonal vegetables you like. For 2-3 servings. Recipe by yaburie cookpad.japan Warm Vegetables with Oyster Flavored Meat Miso Warm Vegetables with Oyster Flavored Meat Miso I adapted my favorite recipe that my mother used to make all the time. She would boil or deep fry the vegetables and the meat miso was on the sweet side, but my version omits oil and uses oyster sauce for a Chinese inspired meat miso. You can use regular miso instead of red miso. The oyster sauce enriched meat miso is delicious with the natural flavor of vegetables. Enjoy with whatever seasonal vegetables you like. For 2-3 servings. 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