Try these recipes! Recipes wtih Genji's Ginger Miso Dressing
Marinated Chicken and Noodle Salad
with Genji's Ginger Miso Dressing
Satisfy your tastebuds with an Asian twist on an old family favorite, Roasted Chicken.
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Ingredients
Makes 2 servings
For the Shibazuke Ginger Miso Sauce:
6 tbsp Genji’s Ginger Miso Dressing
2 tbsp mayonnaise
1 tbsp tahini paste
2 tbsp rice vinegar
1 tbsp sugar
2 tsp soy sauce
3 tbsp chopped Shibazuke (Japanese Pickled Cucumber)
Mix all ingredients well in a bowl. Reserve.
For the Ginger Miso Marinated Chicken:
2 skin-on boneless chicken breasts (about 12 ounces)
4 tbsp Genji’s Ginger Miso Dressing
Kosher Salt, to taste
Black Pepper, to taste
To Serve:
1 package fresh or frozen Ramen Noodles
½ tbsp Sesame Oil
2 large leaves of Iceberg Lettuce
¼ of an English Cucumber, julienned
½ of an Avocado, sliced
Genji’s Ginger Miso Grilled Chicken Breasts, sliced
4 Grape Tomatoes, cut in half
Shibazuke Ginger Miso Sauce
1 tsp chopped Chives
1 tsp Sesame Seeds
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Directions
Coat the chicken breast with Genji’s Ginger Miso Dressing and place in a bowl. Cover and marinate in the refrigerator for at least one hour or overnight.
Preheat oven to 400˚F. Remove chicken breasts from marinade, and season with kosher salt and black pepper. Place on a sheet tray or roasting pan and roast until the chicken’s internal temperature reaches 165˚F and the skin is browned (15-20 minutes).
Cook the ramen noodles in boiling water about 3 minutes until al dente. Drain noodles and dunk them in ice water to stop the cooking. Drain well, shaking a few times to remove excess water. Coat ramen noodles with sesame oil.
Place a leaf of iceberg lettuce on each of two plates. Divide the noodles between the plates and place on top of the lettuce. Arrange English cucumber, sliced avocado, sliced chicken breast, and grape tomatoes on top of the noodles. Drizzle with Shibazuke Ginger Miso Sauce, sprinkle with chopped chives and sesame seeds, and serve.
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Coconut Crusted Ginger Miso Salmon
with Genji's Ginger Miso Dressing
A customer favorite that's super easy!
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Ingredients
Makes 4 servings
4 (6oz) Skinless Salmon fillets
4 tbsp Genji's Ginger Miso Dressing
4 tbsp Unsweetened shredded Coconut
Kosher Salt, to taste
Black Pepper, to taste
1 tbsp Canola Oil
1 or 2 cloves Garlic, smashed
2 lbs Baby Bok Choy, cut into wedges
*Optional: Lime wedges |
Prepare Salmon:
Preheat oven to 425˚F. Marinate salmon in Ginger Miso Dressing for 2-24 hours. Remove salmon from the marinade, making sure to remove most of the marinade from the salmon. Add the coconut to any Ginger Miso Dressing remaining and mix. Season the marinated salmon lightly with kosher salt and black pepper. Press 1 tablesppon of coconut and Ginger Miso Dressing mixture onto the top of each salmon fillet. Bake on a parchment or rack lined baking sheet until desired doneness (5-10 minutes).
Prepare Baby Bok Choy:
Heat oil in a sauté pan with garlic cloves until garlic starts to brown and oil is hot. Wash Baby Bok Choy well and add Baby Bok Choy to sauté pan. Cook, stirring occasionally for 1-2 minutes. Season it with kosher salt and black pepper. Add 2 tbsp of water to the pan. Cover pan and cook until the Bok Choy is done but still crisp. Put on a plate and top with salmon. Serve with lime wedges. |
Ginger Miso Mini Meatloaves
with Genji's Ginger Miso Dressing
A healthy home style favorite with a gingery zing.
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Ingredients
Makes 16 mini meatloaves
1 tsp Canola Oil
1 small Onion, finely chopped
2 tsp Minced Garlic
1 (10 oz) box Frozen Chopped Spinach, thawed
1 lb Lean ground Pork or Chicken
1 small Red Bell Pepper, chopped
1¼ cup Panko bread crumbs, divided
½ cup + 2 tbsp Genji's Ginger Miso Dressing, divided
1 Egg
1 tsp Kosher Salt
1 tsp Black Pepper
Cooking Spray
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Directions
Preheat oven to 375˚F. Put canola oil in a pan over medium heat. Add onion and garlic and sautée until translucent 2-3 minutes. Place sautéed veggies in a bowl and cool to room temperature. Squeeze excess water from the frozen spinach. Add to the bowl containing the onions and garlic. Add the ground pork or chicken, red bell pepper, ¾ cup panko bread crumbs, egg, ½ cup Genji's Ginger Miso Dressing, kosher salt and black pepper. Mix just to combine. Spray a 12 cup muffin tin with cooking spray. Divide meat mixture into cups. Mix 2 tbsp Ginger Miso Dressing with ½ cup panko. Place the panko mixture on top of the meatloaves. Bake until the internal temparature reaches 165°F (about 15-20 minutes).
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Asian Fruity Slaw
with Genji's Ginger Miso Dressing
A minty refreshing side dish with dashes of apple and pear.
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Ingredients
Makes 10 cups
1 small head Napa Cabbage, shredded
2 large Carrots, shredded
4 Scallions, thinly sliced on the bias
1 large Red Bell Pepper, julienned
1 Granny Smith Apple or Asian pear, julienned
2 tbsp Cilantro, chopped
2 tbsp Mint, chopped
½ cup Genji's Ginger Miso Dressing
1 tsp Kosher salt, to taste
1 tsp Black Pepper, to taste
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Directions
Mix all ingredients together. Serve immediately. This slaw can be prepared up to 1 day in advance without adding dressing, salt or pepper.
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