Red miso, tomato paste, and rice syrup cook down with dijon mustard and fresh orange zest and juice, then a kuzu slurry is whisked in slowly over gentle heat, thickening the sauce into a glossy sweet-savory barbecue glaze.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In small pot combine rice syrup, tomato paste, mustard, miso, vinegar, zest and juice. Cook for approximately 5 minutes .
In small bowl, dissolve kuzu in 2 tablespoons of water; then add enough water to make 1 cup.
Pour kuzu mixture into saucepan and heat slowly, stirring with whisk to prevent lumping. Add salt.
5 minutes and adjust seasonings.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
