Hot Miso Crab Recipes

HOT MISO CRAB

Steps:

• 1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
• 2. With an immersion blender or a food processor, puree the tofu, miso, lemon juice, vinegar, garlic powder, onion powder, cayenne, and pepper until smooth.
• 3. Transfer to a small bowl and fold in the crab, sour cream, and chives.
• 4. Pour 1/4 inch of oil into a shallow dish and soak the bread in the oil, coating both sides.
• 5. Evenly heap 2 to 3 tablespoons of the crab mixture onto each slice of bread and lay the slices on the prepared baking sheet. Bake for 12 to 14 minutes, until a little browned. Serve hot.

MISO GLAZED BLACK COD IN KYOTO RED MISO CRAB BROTH

Steps:

• In a shallow dish, combine the sake, mirin, brown sugar, soy sauce and yellow miso. Add black cod, turning to coat well. Refrigerate and let marinate at least 2 hours, but no more than 6 hours.
• Preheat a broiler to medium.
• When ready to serve, broil the cod, 6 inches from the heat, until fish is opaque and lightly caramelized on top, about 5 to 7 minutes.
• In a medium saucepot over medium heat, add the miso paste and slowly stir in the boiling water. Add the ginger, garlic and vinegar and bring to a boil. Strain broth from solids and return the broth to the heat. Add the crab, mushrooms and the scallions. Cook until the crab is heated through and mushrooms are tender, about 3 minutes. Serve with the broiled cod topped with smelt egg, if using.