What to Cook Tonight #22

Nourishing Miso Polenta with Soy Glazed Mushrooms, a fresh Soba Noodle Slaw with Crispy Tofu, and fabulously simple Baked Kūmara with Miso Butter. Plus a couple of bonus recipes!

Regardless of the season you’re in, Japanese flavours are so yummy and versatile. Hence why they are a continual source of inspiration for home cooks. This week we’re using miso paste, dashi, ginger, soy, mirin, and sake in our recipes, and brightening our dishes with spring onions and coriander.

One of the reasons why Japanese food tastes so good is bec…