Monthly Archives: April 2015

Miso Flank Steak

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  • 1 tbsp. miso
  • 1 bsp. mirin
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • shichimi tōgarashi (or other type of ground chili pepper, with or without added spices), to taste
  • A small section of fresh turmeric or ginger, peeled and finely grated
  • 2 slices flank steak
  1. In a medium bowl, whisk together the miso, mirin, soy sauce, oil, tōgarashi, and turmeric to form a paste. Add the meat, stir and flip to coat well on all sides. Cover and leave to marinate at room temperature for 20 to 30 minutes, stirring once or twice during that time. (You could prepare this in advance and marinate the meat for a few hours; keep the bowl in the fridge then and take it out 20 minutes before cooking.)
  2. Place a lightly greased skillet or grill pan over high heat. When it is very hot, add the steaks to the pan and cook for 1 1/2 to 2 minutes without disturbing. Flip the meat, brush it with what’s left of the marinade (see note), and cook for 1 1/2 to 2 minutes on the other side. (Depending on the thickness of the steaks and the hotness of your stove, this will produce rare to medium-rare meat; adjust the cooking time to the desired doneness).
  3. Transfer the steaks to a plate or cutting board, cover with foil to keep warm, and let rest for 2 to 3 minutes before serving.

Miso Soup

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For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth):
2 cups water
2-inch piece kombu (dried black kelp)
1/2 cup loosely packed dried bonito flakes (katsuobushi), optional

For the miso soup:
4 ounces (1/4 block) silken or firm tofu
1 to 2 scallions
2 tablespoons red or white miso paste

Equipment
Chef knife
Measuring cups and spoons
1-quart (or larger) saucepan
Whisk or dinner fork

  1. Make the dashi: (See step-by-step instructions: How To Make Dashi): Combine the water and kombu in a 1-quart saucepan over medium heat. Remove the kombu just as the water starts to come to a boil. Add the bonito flakes, if using, and let the water come to a rapid simmer. Simmer for about 1 minute, then remove the pan from heat and let the bonito steep for an additional 5 minutes. Strain the bonito from the dashi. Add additional water if necessary to make 2 cups. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth.
  2. Prepare the tofu and scallions: Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
  3. Bring the broth to a rapid simmer: Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
  4. Mix the miso with 1/2 cup hot broth: Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a dinner fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
  5. Pour the miso into the broth: Pour the dissolved miso into the simmering broth.
  6. Add the tofu: Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
  7. Add the scallions: Just before serving, scatter the scallions over the top of the soup.
  8. Serve in individual bowls: Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.

Mango Salsa

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1 mango
1/2 cup finely diced red onion
1/2 cup finely diced cucumber
2 tbsp. lime juice
1/2 tsp. grated lime rind
1/4 tsp cumin

Energy Bars

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Makes 16 small bars

12 large Medjool dates, pitted
1 cup dried unsweetened cherries
1 cup raw chopped walnuts
1/2 cup finely shredded unsweetened dried coconut
1/4 cup unsalted almond butter
1 Tbsp. unsweetened cocoa powder
2 Tbsp. finely ground coffee beans
1/4 tsp. fine sea salt

Combine all ingredients in a food processor. Pulse a few times to chop, and then process on high speed for 1 minute, stopping once or twice to scrape down the sides of the bowl and beneath the blade with a spatula. Process until ingredients are finely chopped and blended together. Empty the contents of the food processor onto a 12-inch sheet of parchment paper on your work counter, and use your hands to form into a ball of dough. Use a rolling pin and your hands to shape the ball into an 8-inch square about 1/2 inch thick. Using a sharp knife, cut the square in half, and then cut crosswise to form 16 bars, each about 4 inches long and 1 inch wide. Arrange the bars between sheets of parchment paper in an airtight container or wrap individually in plastic wrap. These bars will stay fresh in the fridge for up to 3 weeks or in the freezer for up to 3 months.

Garlic-Mustard Glaze

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1/4 cup whole grain mustard
2 tbsp. Dijon mustard
4 cloves garlic, finely chopped
2 tbsp. white wine vinegar
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbs. chopped rosemary
2 tsp. Spanish paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

Szechuan Green Beans

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1 tbsp canola oil
1 tsp. sesame oil
1/2 lb. green beans
2 tsp. grated fresh ginger
3-5 garlic cloves, thinly sliced
3 green onions
1 tbsp. soy sauce
1 tsp. sugar
sriracha
toasted sesame seeds

Heat a heavy pan over medium-high heat and add the canola and sesame oils. Add the beans and cook, stirring occasionally until they start to turn golden. Add the ginger, garlic, green onions, soy sauce, sugar and Sriracha and cook a few minutes more, stirring often, until the garlic is golden, the beans are deeper golden and the sticky sauce has coated them all.  Sprinkle with toasted sesame seeds.