Roasted Cauliflower with Miso Romesco; © Line Klein
Miso, best known as the base of miso soup, is a rich, salty condiment made from fermented soybeans. In a Korean American kitchen, miso sits on the refrigerator shelf alongside mustard, ketchup and mayo. When I was growing up, we used it in all sorts of things, from soups and sauces to pickling vegetables. Most miso is made with soybeans, but it also can be made with barley or rice; I recently discovered one company that makes miso with chickpeas. How cool! I couldn’t wait to try it, and soon discovered that it hit all of the same notes of salty, sweet, earthy and fruity.
For the Sticky Miso Chicken Wings I developed for our recent recipe “Handbook,” I was craving a spicy glaze with enough sweetness to balance the heat. I used a shiro miso—a milder miso that is pale yellow or white in color and sweeter than it is salty—and combined it with lime juice, fresh ginger and dried red chile. As the mixture simmered and reduced, the sauce thickened and caramelized into a beautiful glaze that really stuck to the wings and was sweet and spicy all at once. But miso has tons of other uses.
One of my favorites is miso butter. It’s so easy to make—simply mix together equal parts of miso and room temperature unsalted butter—and use it to finish dishes with a wallop of umami. Add a dollop to roasted carrots, steamed broccoli and grilled steak, or swirl some into a mixed mushroom risotto. I love pan-roasting spring radishes and their beautiful greens in the miso butter. The radishes mellow out, and the edges start to caramelize and soak in all of the sweet-salty flavors.