Master-at-Miso Recipe Finalists & Voting

June 09, 2014 in

 

The Finalists | #1 | #2 | #3 | #4 | #5 | #6 | #7 | Voting

 

The Finalists

Miso Finalists Ahoy!
For the past four weeks, we have been on the look-out for the first ever Trader Joe’s Master-at-Miso (Read the original post here)! The Trader Joe’s Recipe Review Panel has had their nose to the fermented soy bean paste, and from the multitude of Miso-centric servings, submitted by customers across the country, they have identified 7 recipes that have Master-at-Miso potential written all over them (i.e., they are innovative, easy to prepare, visually appealing and tasty). Now; it’s your turn. Review the finalists below, and then cast your vote for the Trader Joe’s Master-at-Miso:  

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Master at Miso Finalist #1

Miso Salmon & Pineapple Salad

Miso Salmon & Pineapple Salad

 

Ingredients:

  6 TJ’s Salmon Filets
•  Juice of 2 TJ’s Lemons
•  3 Tablespoons TJ's Mild Yellow Miso
•  1/4 cup TJ’s Toasted Sesame Oil
•  1 1/2 cups TJ’s Frozen Pineapple Tidbits, defrosted
•  1 cup TJ’s Roasted Unsalted Cashews, toasted
•  2 Packages TJ’s Broccoli Slaw Mix

Instructions:

Preheat oven to 400˚F. Place salmon in a non-stick oven proof pan and set aside. In a small bowl combine the lemon juice and the Mild Yellow Miso. Whisk in 1/4 cup of sesame oil. Drizzle 3 tablespoons of miso dressing over salmon and bake for 15 minutes. While the salmon is baking, heat a skillet to medium high; add pineapple and sauté until golden brown: remove from heat and set aside. Add cashews to a second pan and toast over medium low heat for about 3 minutes or until fragrant and lightly browned. Set aside. Toss the broccoli salad with the remaining miso dressing and divide among six dishes. Top each salad with a salmon filet, toasted cashews and caramelized pineapple. Enjoy!

Serves: 6 people

Time to Prepare: 30 minutes

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Master at Miso Finalist #2

Miso Brown Butter Cookies with Sesame Honey Almonds

Miso Brown Butter Cookies with Sesame Honey Almonds

 

Ingredients:

•  1 1/2 sticks TJ’s Unsalted Butter, sliced into even squares
•  2/3 cup TJ’s Organic Brown Sugar
•  1 1/2 Tablespoons TJ’s Mild Yellow Miso
•  1 1/2 cup Baker Josef’s Unbleached All-Purpose Flour
•  1 teaspoon TJ’s Baking Soda
•  2 Tablespoons TJ’s Turbinado Raw Cane Sugar
•  1 bag TJ’s Sesame Honey Almonds

Instructions:

Preheat oven to 325 F˚. Line a cookie sheet with parchment paper or a non-stick silicone sheet, set aside. In a light-colored saucepan, melt butter pads over medium heat, stir constantly until it smells nutty and starts to turn a medium brown color. Immediately remove butter from heat and pour into a bowl and let cool slightly. Whisk brown sugar and miso into the brown butter and set aside. In a seperate bowl, whisk together flour and baking soda. Slowly stir flour mixture into the butter mixture, using hands to form into a ball until uniform. Do not overmix. Let dough cool to room temperature. Place turbinado sugar on a plate. Roll 2 teaspoons of dough into a ball, then roll in turbinado sugar. Place ball on the prepared cookie sheet. Gently press a sesame honey almond into the center of the cookie. Repeat for rest of dough. Bake 12 minutes or until lightly golden. Cool for 5 minutes, then enjoy!

Makes: About 3 dozen cookies

Time to Prepare: 20 minutes

Time to Cook: 12 minutes

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Master at Miso Finalist #3

Miso Honey Wing Sauce

Miso Honey Wing Sauce

 

Ingredients:

•  2 Tbsp TJ's Unsalted Butter
•  1 bottle TJ’s Sriracha Sauce
•  1 1/2 Tbsp TJ's Mild Yellow Miso
•  1 Tbsp grated TJ's Ginger
•  1 1/2 Tbsp TJ's Organic Raw Honey
•  2 packages TJ's Chicken Wings, cooked
•  6-8 stalks TJ's Green Onions, sliced (for garnish)

Instructions:

Melt butter in a medium saucepan over medium heat. Add sriracha sauce, miso paste and ginger to saucepan and whisk until well incorporated. Stir in honey and remove from heat. Serve with prepared chicken wings and garnish with green onions. Enjoy!

Serves: 6-8 people

Time to Prepare: 10 minutes

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Master at Miso Finalist #4

Super Stuffed Mushrooms

Miso Stuffed Mushrooms

 

Ingredients:

•  1 package TJ’s Portobello Stuffing Mushrooms (6 total)
•  4 Tbsp TJ’s Panko Style Japanese Breadcrumbs
•  2 Tbsp TJ’s Golden Roasted Flaxseed
•  1 Tbsp TJ’s Mild Yellow Miso Paste
•  8 strands TJ’s Chives, sliced small
•  4 tsp TJ’s Extra Virgin Olive Oil, plus more for coating pan
•  4 tsp TJ’s Fig Butter

Instructions:

Preheat oven to 375 F˚. Lightly coat a baking sheet with olive oil, set aside. Gently remove any debris from the mushrooms with a paper towel. Carefully remove stems to reveal cavity for stuffing. Discard stems. Place mushroom caps on baking sheet and set aside. In a medium bowl, combine panko, flaxseed, miso, chives, olive oil and fig butter. Stir until well incorporated. Spoon the stuffing into each mushroom cavity then arrange caps one inch apart on the greased baking sheet. Bake for 25 minutes or until mushrooms are tender and stuffing turns golden brown. Remove from oven, let cool 5 minutes then serve.

Serves: 3 people

Time to Prepare: 15 minutes

Time to Cook: 25 minutes

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Master at Miso Finalist #5

Easy Miso Dressing

Easy Miso Dressing

 

Ingredients:

•  1 TJ’s Shallot, finely minced
•  1/8 cup TJ’s Orange Muscat Champagne Vinegar
•  1 tsp TJ’s Honey
•  1 Tbsp TJ’s Mild Yellow Miso
•  1/4 cup TJ’s Extra Virgin Olive Oil
•  TJ's Salt and TJ's Pepper, to taste

Instructions:

Place all ingredients in a large mixing bowl and whisk until emulsified. Toss with your favorite salad.

Serves: 4

Time to Prepare: 10 minutes

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Master-at-Miso Finalist #6

Purple Yellow Miso Summer Curry

Purple Yellow Miso Summer Curry

 

Ingredients:

•  2 Tbsp TJ's Clarified Butter
•  1 medium TJ's Yellow Onion, diced small
•  3 Tbsp TJ's Mild Yellow Miso
•  2 bags TJ's Butternut Squash, cut into 1 inch cubes
•  1 TJ's Eggplant, cut into 1 inch cubes
•  1 tsp TJ's Sea Salt or to taste
•  1 Tbsp TJ's Smoked Paprika

Instructions:

Heat clarified butter in a non-stick pan on medium flame. Add the chopped onions to the pan and sauté until golden. Mix in the miso paste and continue to sauté for about 3 minutes. Microwave the squash for 1 minute. Add the squash and eggplant to the pan and sauté for 8 to 10 minutes or until fully cooked. Add salt and cook for 2 minutes longer; add paprika and stir well. Cook for one minute and remove from flame. Serve warm with brown rice or Lavash bread.

Serves: 3-4 people

Time to Prepare: 15 minutes

Time to Cook: 20 minutes

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Master at Miso Finalist #7

Miso Caramel Rolls

Miso Caramel Rolls

 

Ingredients:

•  1 cup TJ’s Unsalted Butter, melted, plus more to grease pan
•  1 cup of TJ’s Organic Brown Sugar, divided in half
•  1 1/2 Tbsp TJ’s Mild Yellow Miso Paste
•  1 1/2 cups TJ’s Roasted Unsalted Macadamia Nuts, roughly chopped
•  2 tubes TJ’s Crescent Rolls
•  1 1/2 Tbsp TJ’s Ground Cinnamon

Instructions:

Preheat oven to 350˚F. Grease an 8 X 8 baking pan with butter and set aside. Set aside 2 tablespoons of melted butter. In a mixing bowl, stir together 1/2 cup of brown sugar, remaining butter and Miso paste until blended; pour into greased pan, add macadamia nuts to the pan in an even layer. Set aside. Open both tubes of crescent rolls; place dough one on top of the other and roll together with a rolling pin. Brush top of dough with reserved butter. In a small bowl, combine remaining brown sugar and cinnamon. Sprinkle mixture evenly over dough. Start at the short end of the dough and roll into a large roll. Cut roll into 6 buns and place in pan on top of the nut mixture. Place pan on center rack of the oven and bake for 30 minutes or until golden brown. To remove rolls from pan: While still hot, using two pot holders; place a large serving dish or rimmed cookie sheet over the top of pan, hold tightly and flip over. Rolls should ooze out with a caramel nut top.

Serves: 6 people

Time to Prepare: 20 minutes

Time to Cook: 30 minutes

Vote Now!

 

Voting

Voting is now closed. Stay tuned for the winners to be announced in our next E-newsletter! Sign up for our E-newsletter HERE.