This is a very simple and fast (therefore speedy) way to make miso salmon when you are in hurry since there is no need to marinate and you still get the miso flavor in the salmon. The more elaborate method require an overnight (at least) marinate, which you can find here. You can use this method with to cook other fish.
By the way, excuse me the pictures…did not elaborate, but trust me the salmon taste better than in look 
Ingredients:
2 salmon filet, cut in half.
1 tablespoon miso paste
½ tablespoon sugar
3 tablespoon water
½ tablespoon cooking wine
1 tablespoon olive oil
Method:
In a bowl add the miso paste, sugar, water and the cooking wine, mix well. Cover the salmon filet with the miso paste, in the meantime heat the olive oil in a skillet, place the salmon and add approximately ¼ to 1/3 cup of water and cover (to cook the salmon). Once the water evaporates let the salmon brown both side.
Serve warm with rice.
Did you know that miso is a product produced by the fermentation of soybeans? It can be made of rice or barley as well, but typically of soybean. Miso is a traditional Japanese food which has gained world-wide interest. It is usually very salty, therefore it is used for sauces, pickling vegetables or meats, or to make miso soup by mixing dashi (mixture of edible kelps and shaved dry tuna fish – we can elaborate more next time).
This a very popular dish in the Taiwanese community…my mom used to make this very often and we all loved it. It is very tasty and is just a great complement with a bowl of white rice…yummie! Since it is kind of rich I like to cook this dish when the weather is cold.
Ingredients:
2 lbs of pork ribs
3 tablespoons vegetable oil
3 tablespoons sugar
½ cup cooking wine
½ cup soy sauce
4 green onion cut into 1 ½ inch
5 slices of ginger
1 cup water
Preparation:
Cut the pork ribs into approximately 1 inch. Boil the ribs in 4 cups of water, drain and set aside. In another pot, heat the oil and stir the sugar until the sugar turn light brown and bubbly. Add the soy sauce, cooking wine and water. Once start to boil add the green onion, ginger. Once start to boil lower the heat and cook for 1 ½ hour until the ribs are soft. Serve with white rice.
Did you know that soy sauce was invented in China? Soy sauce is produced by the fermentation of soybeans.
Other day I was browsing a local Korean grocery store and bought a package of Korean glass noodles, so I decided to make it with the ingredients that I had handy in my fridge.
Since I am very familiar with the Chinese glass noodles which usually are thinner, I just thought that I could adapt it and cook these one in a similar way.
You can substitute the Chinese sausage to any other kind of meat or even omit the meat.
When I served it to my husband he had a funny comment “whatever it is…is good”…so here is how I made the noodles.
Ingredients:
Glass noodles
Chinese chicken/pork sausage
1 onion sliced
2 carrots grated
½ bunch of bok choi
2 tablespoon olive oil
1 tablespoon soy sauce
Sal and pepper to taste
½ tablespoon sesame oil
Preparation:
In a small pan boil water and add the glass noodles, cook until the noodles are soft. Drain the water and set aside. In the meantime, sautee the onion with 1 tablespoon olive oil, until slightly brown, add the sausage. Remove from the pan, in the same pan add the remaining olive oil and sautee the bok choi and the grated carrot. Once it is cooked, add the sausage mix and the glass noodles, add soy sauce, salt and pepper. Once it is all well mixed add the sesame oil. Serve warm.
Did you know that glass noodles are transparent noodles made from mung bean, yam, sweet potato or yuca starch? Usually are sold dry and need to be boiled in water in order to eat.
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