Miso is categorised as having umami flavour and indeed does have that savoury, rich deliciousness which is hard to put a finger on. Soy sauce, apparently, has umami flavour too, and anchovies.
The word 'umami' was coined by a Japanese chemist early last century from the Japanese words, umai, meaning delicious and, mi, meaning taste. Delicious taste. Very descriptive for a nondescript term.
The rich, salty, savoury nature of miso gives a marvellous depth and breadth of flavour and has a multitude of uses in both savoury and, surprisingly, sweet dishes.
In the past we’ve posted a number of blogs using good quality gluten-free miso and soy sauces but not all miso pastes and few soy sauces are gluten-free, so always check the label.
Here we’re offering a couple of very simple vegetable dishes. The first combines a miso dressing together with some inspiration from the wonderful Melbourne chef, Andrew McConnell. The second is a crunchy miso pangrattato, which is a tasty Italian staple.
Both can be used wherever your imagination might take you.
Rosie
GREEN BEANS WITH MISO DRESSING
Serves 10
2 cloves garlic, minced
1 tablespoon gluten-free miso
1 tablespoon Japanese rice vinegar
1 tablespoon Dijon mustard
1 egg yolk
120 ml olive oil
120 ml extra virgin olive oil
1 kg green beans, trimmed
2 radishes, finely sliced
Using a mortar and pestle, pound the garlic and miso to a paste, transfer to a bowl and add the vinegar, mustard and egg yolk. Whisk well until thickened. While whisking, slowly incorporate the oils.
Blanch, refresh, drain and pat dry the beans. Toss with 150-180ml of dressing and place on a serving dish.
Sprinkle with slices of radish to serve.
Leftover dressing keeps in the fridge for a few days and is delicious tossed over any vegetables, chicken or even fish.
BRUSSELS SPROUTS WITH MISO PANGRATTATO
Serves 6
100 gm gluten-free breadcrumbs
2 tablespoons olive oil
2 cloves garlic, minced
3 teaspoons gluten-free miso
1 pinch dried chilli flakes
1 tablespoon flat leaf parsley, finely chopped
1 lemon, finely grated zest only
1 tablespoon olive oil
20 gm butter
500 gm baby Brussels sprouts, trimmed and halved
Fry the breadcrumbs in the olive oil until just beginning to colour. Add the garlic, miso and chilli flakes and continue to fry until golden brown. Add the chopped parsley. Take off the heat and fold in the lemon rind. Allow to cool completely.
Heat the olive oil and butter in a frying pan large enough to accommodate all the Brussels sprouts in one layer, fry them, cut side down until light golden brown. Turn and cook until al dente. Don’t overcook.
Turn out onto a serving dish, sprinkle with 3 or 4 tablespoons of miso pangrattato or to taste.