7 Ways to Use Miso

Photo by: James Ransom
Miso Caramel
Save and print this recipe on FOOD52.
The genius of this recipe is its versatility -- yes, you can spoon it over ice cream (or eat it from a spoon), but why not use... more 
Photo by: James Ransom
Miso Caramel
Save and print this recipe on FOOD52.
The genius of this recipe is its versatility -- yes, you can spoon it over ice cream (or eat it from a spoon), but why not use it to glaze roasted pork or fish? - Amanda & Merrill

Makes 1 pint

3/4 cups granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons white miso

1. In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
2. Once off the heat, carefully pour in the cream. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator.
3. Remelt the sauce by putting some in a ramekin and microwaving it on high for 30 second intervals until hot and liquid-y. Serve over ice cream, pound cake, or just eat it cold out of the jar with a spoon. less 
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Thu, Jan 3, 2013 11:46 AM EST
We've got lots of New Year's resolutions over at Food52, and trying new ingredients is one of them. Enter: the soft, spoon-able, umami-rich miso paste. From salmon to roast chicken, salad dressings to caramel, we're a fan of using a dollop in just about every dish that passes through our kitchen. Pick up a jar for the new year -- we can guarantee you'll put it to good use.



• Check out our 8 favorite healthy recipes for the New Year.


• It's a New Year; time to whip your kitchen back into shape. We can help.


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