Steamed Vegetables With Ginger Miso Dressing Recipes

MISO FISH PARCELS WITH GINGER DRESSING

Steps:

• Preheat oven to 200°C/400°F.
• Cut four large pieces of aluminum foil or parchment paper (if you're using thin parchment, double it up).
• Divide the vegetables and lay them in the center of each piece of foil/paper - carrots at the bottom, then broccolini, then the beans. Try to lay them fairly evenly.
• Place the fish on top of the vegetables, then top each piece with the thickly sliced scallions. Season with a small amount of salt, then fold the foil/paper to make tightly sealed parcels. Just before you seal the parcels closed, add 2 tsp water to each one to help the food steam inside. If you're using paper you may want to tie string around the outside to stop it unfolding.
• Place the parcels onto a baking tray and cook for 15 minutes.
• While the parcels are cooking, make the dressing. Mix together the extra scallions, ginger, miso paste, vinegar and sesame oil. Season to taste with salt and pepper, and set aside until you're ready to use.
• When the parcels are done, place each one onto a serving plate with a scoop of rice (or crispy rice as noted above). I like to let everyone open their own parcel at the table, however you could open them before serving and carefully slide the contents onto each plate. Spoon over the dressing and eat immediately.
• Preheat steam oven to 100°C/212°F.
• Place the vegetables onto a large stainless steel tray, in an even layer. Make 4 gaps between the vegetables, then place the pieces of fish in those gaps. Top each piece of fish with the thickly sliced scallions, then season everything with a small amount of salt.
• Place the tray in the oven and cook for 10 minutes, or until the fish is cooked through and vegetables are just tender.
• While the fish and vegetables cook, make the dressing. Mix together the extra scallions, ginger, miso paste, vinegar and sesame oil. Season to taste with salt and pepper, and set aside until you're ready to use.
• When the fish and vegetables are done, serve immediately with steamed rice on the side (or crispy rice, as noted above) and the dressing spooned over the top.

MISO-GINGER DRESSING

Steps:

• Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

VEGETABLE-RICE BOWL WITH MISO DRESSING

Steps:

• Put beans into a bowl; cover with water by about 2 inches. Soak overnight in the refrigerator. Drain beans; transfer to a medium saucepan. Cover with water by about 2 inches, and bring to a boil. Reduce heat; simmer, stirring occasionally, until tender, about 30 minutes, seasoning with 1 teaspoon salt halfway through and adding more water if needed to keep beans covered. Drain.
• Rinse rice; drain. Transfer to a medium saucepan; add 3 1/4 cups cold water and a pinch of salt. Bring to a boil, stir once, and reduce heat. Simmer until water has been absorbed and rice is tender, 45 to 50 minutes. Remove from heat, and let stand 10 minutes.
• For condiments, put seaweed into a small bowl; cover with cool water. Set aside until soft, 10 to 15 minutes. Drain.
• Place the bottom basket of a large 2-tiered bamboo steamer in a wok or large pan filled with about 1-inch simmering water (the water should just reach to bottom of basket; alternatively, use 2 pans fitted with steamer inserts). Carefully place squash slices in a single layer in bottom basket. Cover, and steam 10 minutes. Place tofu in a single layer in top basket, and top with greens. Cover, and carefully set atop bottom basket; steam until greens and squash slices are tender, 7 to 8 minutes more.
• Meanwhile, make the miso dressing: Process ginger, miso, tamari sauce, and 1/4 cup water in a food processor until smooth. With machine running, gradually add oil, and process until combined. Transfer to a small bowl; set aside.
• Toss together daikon and vinegar in a bowl; set aside. Spoon rice into each of 4 large serving bowls, and arrange beans, greens, tofu, squash, and seaweed on top, dividing evenly. Top each bowl with about 1 tablespoon daikon mixture and 2 plums. Drizzle with dressing, and sprinkle with gomashio.

STEAMED VEGETABLES WITH GINGER MISO DRESSING

Steps:

• For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.
• For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.