Recipe

Grilled Spare Ribs with Spicy Miso Sauce

Directions

1. Prick the spare ribs with a fork over their surface to allow the sauce to penetrate into the meat.
2. Prepare the spicy miso sauce in a plastic bag and marinate the spare ribs in the bag for 2 hours, turning several times.
3. Preheat the oven to 200 degrees Celsius.
4. Drain off the excess miso sauce, and retain it in a bowl or dish. Place the spare ribs on the grill with the bones facing downward and leaving a space between individual pieces.
   After grilling for 15 minutes, baste evenly. Continue to grill for an additional 5 minutes.

Miso Keema Curry

Directions

1. Finely chop the onion, fresh ginger root, and garlic. Dice the tomato.
2. Heat the oil in a saucepan. Sauté the fresh ginger and garlic until fragrant, and add onion and sauté until golden brown.
3. Add the bay leaf and red chili pepper to add fragrance and a hot flavor.
4. Add the spices marked “A” and sauté until fragrant.
5. Add the minced beef and stir-fry. Add the tomato and just enough water to barely cover the ingredients.
6. After boiling, cook on a low heat, and continue stirring until thickened.
7. Add the kome (red) miso, grated fresh ginger root, grated garlic, and bring to the boil. Add salt to adjust the flavor.

Miso Soup with Clams and Vegetables

Directions

1. Soak the clams in salted water for 4 to 5 hours in a dark place to allow them to release any sand. Wash and clean the clams. Cut the carrots into thin strips. Slice the onion thinly. Remove strings from snow pea pods on both sides and cut them in half.
2. Pour the Japanese soup stock and clams in a pot and boil. After boiling, add the carrots and onion. Skim off the scum.
3. Add snow peas and kome (red) miso and dissolve it into the soup. Finally, add the butter.