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Japanese
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Broil
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Saveur (4)
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Easy (2)
Medium (2)
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Fish (2)
Beef (1)
Vegetables (1)
Course
Main Course (3)
Appetizers (2)
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Fall (3)
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Backyard BBQ (1)

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04/21/2011
Miso-Marinated Salmon with Green Sauce
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Issue #112
12/15/2005
Broiled Beef–Scallion Rolls
A Japanese chef's spin on American beef.
Issue #79
03/05/2002
Broiled Miso-Marinated Black Cod
Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.
Issue #27
08/18/2011
Barbecued Eggplant with Miso Glaze
The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
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