What else do people like from this? I made two vegetable dishes so far, both intensely flavored and quick weeknight dishes.
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Miso glazed eggplant: The unfussiest eggplant dish I’ve ever made— no need to salt to wick out moisture and minimal oil and effort. The glaze dominates the flavors, putting the eggplants focus as a texture, and I’m encouraged to scale it back a bit or pursue this technique with other Asian umami-rich pastes.
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spicy cold celery: Celery will never go to waste again! The recipe calls for a condiment called laoganma (which has chili oil, MSG, Sichuan peppercorns, etc.) or plain chili oil. I used some homemade chili oil (Fuchsia Dunlop recipe), a sprinkle of ground Sichuan peppercorn, and a dab of miso to replace the MSG.
