Miso Butter Onions Recipe on Food52 (2024)

FAQs

What to serve with Ottolenghi miso onions? ›

Ottolenghi recommends serving these supple onions with roast chicken or over grilled bread, mashed potatoes or rice.

Its ultra-savoury, umami flavour gives all sorts of dishes a lovely depth. Use miso paste in soups, broths, as a glaze or in dressings; or use it in Jamie's gorgeous Seared sesame tuna recipe from 5 Ingredients – Quick & Easy Food. Miso also goes really well with aubergine, mushrooms or tofu.

It became a place with no single description but was a clear reflection of our obsessive relationship with food. From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

The typically recommended foods that go well with miso are considered to be the savory foods like meat, fish, and vegetables. However, there is a growing body of recipes out there that use miso in just about every way and with every type of food you can imagine.

Miso consumption is generally safe for most people. However, it does contain a large amount of salt. Thus, it may not be a good choice for individuals who need to limit their salt intake due to a medical condition. Finally, most varieties are made from soybeans, which could be considered a goitrogen.

Miso paste is a fermented soy bean paste that's used a lot in Japanese cooking. It's made by fermenting steamed soy beans with salt, grains (usually rice or barley) and koji, a type of fungus. But don't let that put you off – it's a phenomenal way to add flavour to meat, fish and more.

Miso should be stored in a covered container and to maintain its colour and flavour, refrigeration is best. As a general rule, the lighter the colour and flavour, the more careful you will need to be and refrigeration is best. Sweet miso should be consumed within three weeks of opening, white miso within 3 months.

Sliced red onions, marinated in red wine vinegar, olive oil and oregano make a fantastic side dish for salads and grilled meats. They're tangy, with a bit of crunch and a lovely silky coating. I love to serve them with salads, grilled meats, on kebabs or with a Greek mezze board.

Nasu Dengaku is usually served as a side, but also makes a great vegetarian main. Simply add some plain rice (or cilantro lime rice), a few toasted cashews, lime slices, and enjoy! You can also serve with a side of quinoa, bulgur or black beluga lentils.

What is traditionally served with miso soup? ›

This comes down to personal preference, although typical additions include crisp or sliced spring onions, tofu, wakame seaweed mushrooms, fish, and/or shellfish. The soup is generally served as a small portion side dish to complement a meal, such as a bowl of rice, sashimi or steak.