It's really hard to use a tub of miso. At least for me. And the best / worst part is that miso can stay in the fridge for a year without spoiling, so in addition to being difficult to use up, the tub constantly taunts me because there is no reason to throw it away after a few weeks (or months).
My latest miso-based recipe was Milk Street's Cauliflower Dengaku, a sweet-savory roasted cauliflower dish that also features a nice crunch and sharpness from loads of fresh, chopped scallions and cilantro.
As I was looking at my recipe notes, one of my first entries was "probably won't make again" followed a few lines later, "actually will probably remake." The difference was that when the cauliflower cooled, more of the flavors came out – from the grated ginger, the rice vinegar, and the honey. The cauliflower consumed immediately post-ingredient-tossing was a bit more one-note, with the white miso and the scallions being the dominant flavors.
I also found the recipe a bit mild, so I added some of the Japanese 7-spice chili pepper for more spice and flavor, which I think will be a must add for me moving forward. I also slightly reduced the amount of scallions to what I perceived to be an appropriate amount, and omitted the pistachios and sake, which I didn't have on hand (instead increased the rice vinegar to make up for the sake exclusion). I may potentially reduce the amount of sauce moving forward, because some of the sauce pooled at the bottom of the dish post-tossing as well.
The recipe felt more complicated than I would have liked while I initially made it, though in hindsight it really wasn't that bad. I think the key moving forward is to make sure I am not hungry will preparing the dish 🙂
Basically you cut and roast cauliflower in the oven, and then prepare the sauce while the cauliflower is roasting.
Also chop the scallions, cilantros and pistachios while the cauliflower is still in the oven.
Finally toss everything together, cool a bit to get the most nuanced flavors, and serve.
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