Tangy umeboshi-miso stir fry

This was a delightfully tangy stir fry with a miso-based sauce. I’m always amazed at the never-ending possibilities for seasoning based on the basic Japanese staples. Miso in particular is a very useful substance. It’s hard to explain if you’ve never encountered it, but it has many, many applications.

Here’s the recipe:

Miso sauce

  • 3 tbsp miso
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 3 umeboshi, smashed

Stir fry ingredients

  • cabbage (small pieces)
  • carrots (thin slices)
  • mushrooms (actually leftover portobello stems, chopped)
  • firm tofu, cubed

Procedure: combine sauce ingredients. Cook veggies in pan or wok. Add sauce. Eat.

Yusuke wasn’t entirely sure about the word “tangy,” which was the best way I could describe this dish, and I had trouble defining it. When he looked it up in a Japanese-English dictionary, the word was more like “sour,” which isn’t right at all. Does anyone have a good way to explain “tangy”?

Please note, you can read more about the wonderful umeboshi on this previous post.

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