Yotam Ottolenghi’s miso recipes

Miso’s umami hit gives depth to these leeks with miso and chives, rösti-style braised eggs, and is the perfect foil for these sticky bananas with brown sugar and lime

Open my fridge, and you’ll find a load of ‘trick’ condiments for injecting food with flavour, the trick being fermentation and its deep impact on cooking. Fermented ingredients, of which miso is a shining star, have multiple layers and serious depth, which saves on time and effort creating that complexity yourself. My miso jar comes in especially handy for cooking vegetables without any help from animal-based products. It gives food – even desserts, notably when caramel is involved – an umami boost and an unmistakable, yet very delicious, funk.

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