Here’s a familiar bento item: Butter Miso Mahi-Mahi. We crave butter and love miso, so why not combine the both for the most tantalizing glaze. It’s mouthwatering. No lie.
A simple 1:1 ratio of white miso paste and butter mixed with a little splash of mirin. Smear this on the fish pieces then bake, grill or pan fry. Easy-peasy!
To compliment the mahi-mahi, I simmered chopped kale in a mild ginger-shoyu marinade. The kale leaves wilt, but the stems maintain a nice crunch!
I’m still obsessed with sprouted brown rice so you know I was over-joyed to learn that my grocer is now stocking it in bulk! With that said…this bento features a healthy portion topped with sliced shiitake mushrooms.
Tomatoes and kaiware sprouts even out the flavors, color and textures.
But anyway, I think this butter-miso combination has potential for a variety of applications. Salmon…or how about shellfish? Tofu!? I must experiment with this idea.
Japanistic – cool, fun, well-designed Japanese bentos and other products!