Pan-Seared Yellowtail with Turmeric–Miso Crust, Charred Broccolini & Black Garlic Beurre Blanc
Crispy-skinned fish, golden spice crust, umami-rich dark garlic butter

Ingredient · 236 recipes
The best ways we cook with miso — real recipes with method and macros. Every recipe below is from the Delicious.com kitchen, with full method, macros and a one-tap grocery list.
Crispy-skinned fish, golden spice crust, umami-rich dark garlic butter
Swordfish fillet, burnt sage brown butter, silky purple purée, smoky chili essence, seasonal vegetables
Pan-seared black clams, vibrant lime-chili essence, silken avocado foam, crispy tortilla dust
Buttery, luxe fish neck with bright, crunchy texture play
Savory-sweet custard tart meets tropical fruit—nothing like it
Nutty, silken, balanced between umami and fruit acidity
Umami-forward braise with silky rice and tender greens
Sweet-savory rolled egg with umami-rich accompaniments
Silky custard, bright citrus curd, toasted sesame brittle
White fish, earthy miso brown butter, sweet corn purée, blistered peppers
Whole crispy fish with charred cucumber pickles and fermented chili gastrique
Braised beef short ribs with umami-rich mushroom and nut sauce over steamed cauliflower rice
Toasted rice cake wafers with umami-sweet glaze and bonito flake finish
Velvety roasted corn purée in a shot glass, finished with burnt herb oil and umami
Layers of compressed grilled peaches, creamy burrata mousse, crunchy cookies, and caramelized honey
Wafer-thin raw fish draped over sweet-corn purée, finished with toasted nori and sesame oil
Sophisticated Korean-Japanese fusion, layered textures
A deconstructed causa—silky, tangy, theatrical without fuss.
nutty-savory silken custard, bright preserved citrus, shattering seaweed crisp
seared umami shellfish, sweet-savory glaze, herbal oil crackle, peppery sprout
nutty roasted legumes, umami glaze, toasted seaweed seasoning
cloud-like egg, umami broth-soaked bread, aromatic herb crackle
Chewy rice cakes with gochujang-miso glaze and bonito flake shower
Sashimi-grade tuna layered in crispy tuile shell, silken black garlic oil, jewelled with pomegranate
Half are done in about 37 minutes. The quickest is around 20 minutes and the longest about 65 minutes, so there is something here whether you have a spare hour or twenty minutes.
Most land between 312 and 1007 calories a serving. Every recipe shows its own calories plus protein, carbs and fat, calculated per serving rather than per batch.
Yes. Any recipe here can be added to a grocery list that adds up quantities across everything you have chosen and sorts it by aisle, so two recipes needing onions become one line.