A goal of mine is to learn to cook all the things! A fellow Honda spouse shared a good website with me: Just One Cookbook. This is now basically my to do list- so many yummy things!!!
One of our first nights here we went to a place that brought us a starter of raw veggies and a dipping sauce. It was salty and savory and the perfect compliment to the veggies that I was so craving after several days of travel food, convenience store food and fancy food (ie: all the carbs and meats) At the time I told Jesse: I'm gonna recreate this!
Well thanks to my new favorite website, I have a place to start from: Negi Miso
One of our first nights here we went to a place that brought us a starter of raw veggies and a dipping sauce. It was salty and savory and the perfect compliment to the veggies that I was so craving after several days of travel food, convenience store food and fancy food (ie: all the carbs and meats) At the time I told Jesse: I'm gonna recreate this!
Well thanks to my new favorite website, I have a place to start from: Negi Miso
After a few days and a few google translating fails, the ingredients are gathered and I'm ready to begin! Fun fact, guess who didn't bring measuring spoons with the idea to buy some cook ones while we live here? Great idea! And in the meantime we're playing the guesstimating measuring game (precision (and lack there of) is why I enjoy cooking much better than baking)
I have read that Miso comes in a variety of saltyness levels and to always taste it before starting a new recipe so you can make adjustments. I tasted, yep it's salty! Only used 4 Tbs instead of 5. Stirring, cooking, time to taste- wow way to salty and I'm a salty food kinda girl! Double the rest of the liquids to hopefully help. It smoothed out the taste some, but definitely not as good as the restaurant version.
Coincidentally enough we met some of Jesse's coworkers at the same restaurant. Their version is every as good as I remembered and will definitely be attempting this recipe again. Coworkers gave me good tip, white miso as opposed to the red version I (think I) bought is much milder, less salty.
I have read that Miso comes in a variety of saltyness levels and to always taste it before starting a new recipe so you can make adjustments. I tasted, yep it's salty! Only used 4 Tbs instead of 5. Stirring, cooking, time to taste- wow way to salty and I'm a salty food kinda girl! Double the rest of the liquids to hopefully help. It smoothed out the taste some, but definitely not as good as the restaurant version.
Coincidentally enough we met some of Jesse's coworkers at the same restaurant. Their version is every as good as I remembered and will definitely be attempting this recipe again. Coworkers gave me good tip, white miso as opposed to the red version I (think I) bought is much milder, less salty.
Tasty condiment for today's breakfast. Don't mind the crispy bits on the rice, I'm still learning this stove. #onlyslightlycharred #still yummy