and how easy it is.
easy way to eat at home!
Everyone needs to know how to cook something. Anything. At least ONE thing.
Why? Because that ONE meal could save your life.
I know this sounds dramatic, but it’s actually very true.
When you can cook something and eat at home,
You will be excited to share it.
When you are excited to share it . . . you will! You will sit at your table, eat at home with others, and that is called spreading the love.
THEN – you will cook over and over again. You will take that dish and twist it and turn it into something new and exciting! Well, gosh darn, it will far surpass what it was in the beginning. The more you cook and eat at home, the more you want to cook at home. The more you do this, the better you will feel and look out—you may even lose a few pounds!
1) You know what you are eating.
2) The food will be fresher.
3) Your portions will be smaller.
4) There is less oily stuff . . .
5) You are proud of what you cooked so you are happy when you eat, which makes you eat less. I know that sounds totally bonkers, but it’s TRUE!!!! And that, my friend, just may save your life.
Japanese Sake-Miso marinated anything –
Miso is one of my favorite “impress everyone,” go-to-fridge items. It is a healing and grounding food, in that it is fermented, just like cabbage or pickles. Fermented foods help our digestion and make us feel like we have our feet on the earth. Quite frankly, they also help when we have a hangover. Yes, yes, even I indulge in a glass of wine from time to time. Organic and bio-dynamic of course!
Tossing a teaspoon of miso into a vegetable soup can enliven the taste and make it richer; it will also help deepen the flavors. I even recommend taking a teaspoon of miso in a cup of hot water when you are feeling like you just need to balance yourself. It’s like meditation in a cup. ♥
Marinating anything in miso is a brilliant way of showing off your culinary prowess. Sake is to Miso what peanut butter is to jelly – that sounds strange, but they are perfect partners. (Think Nobu’s famous black cod.) The two combined are mind-boggling delicious, even if you don’t like sake. The alcohol burns off so you don’t even taste it. If you are not into using anything alcoholic, you can just marinate in mirin and it will be just as delicious!
I like to use a sweet white miso or a chickpea miso that is completely gluten free. This marinade will work for almost anything. I am vegifying it, but if you are going to walk on the wild side and use fish, it will work super well with that too.
You can let it sit for up to a day. This makes a lot of sauce and will keep for up to three weeks in the fridge.
Mochi! Try something new.
Sake-Miso Marinated Mochi
(mochi is a Japanese rice cake and is pretty bland, but I love it. You can use anything to replace it here – I am not a tofu fan but any veg will grill well – butternut squash would be my first choice, cut in thick wedges…)
For the marinade
2 cups (about 15 ounces) sweet white miso or chickpea miso
3 tablespoons sake
3 tablespoons ahi mirin
1 teaspoon red Chile flakes
- In a glass container, mix miso, sake, mirin, and red chile flakes.
- Mix the marinade until smooth (so it is spreadable).
- If you want it sweeter, add more mirin; if you want it to last longer, add more sake.
- You can completely leave out the sake if you want it alcohol-free, BUT it will be very sweet—in this case, add 2T shoyu or tamari instead.
Marinating mochi. Just let it sit
For the Mochi
Cut the mochi into squares and marinate for at least 30 minutes and up to 5 hours.
Bake the mochi on a cookie sheet or in a baking dish at 350 for 20 minutes. You know it is cooked when it starts to bubble. Mochi can also be broiled or grilled just like veggies or fish.
This is delicious served over quinoa, marinated cabbage, a green salad or both!
I would LOVE to hear what YOU would create with this marinade? Please let me know in the comments below! Remember… sharing is caring!