Snacks & Sides

 Key

 diet key

Gluten Free

Vegetarian Option

Vegan Option

Dairy Free

Savory Salmon Waffle (2 servings)

Ingredients:

  • 2 Cauliflower Green Waffles (Gluten and dairy free)

  • Cream cheese (We use almond cream cheeze)

  • Smoked Salmon or lox (also works with leftover miso baked salmon!)

  • Sprouts (Mizuna, scallion, or sunflower are great!)

  • White or chickpea miso

  1. Toast waffles according to package instructions

  2. Spread a thin layer of miso.

  3. Spread a thicker layer of cream cheese on top 

  4. Press sprouts into the cheese so they don't fall everywhere.

  5. Pile on the salmon! Garnish with a sprout or two.

  6. Eat your bougie breakfast and smile :) 

Avocado toast with miso Dressing (2 servings)

Ingredients:

  • 1 ripe avocado 

  • 2 slice of bread

  • 2 Tbsp of Miso Dressing 

  1. Remove the pit from avocado and scoop out using a big spoon. Mash it up in a bowl with a fork and add miso Dressing

  2. Toast slice of bread and spread avocado 

Potato pancake with Miso Dressing (2 servings)

Ingredients:

  • 2 medium potatoes

  • 1/2 Carrot

  • 2 green onion 

  • 1 Egg

  • 2 Tbsp Potato starch

  • 1 tsp Sesame oil

  • Salt and pepper

  • 4 Tbsp Miso Dressing

 

  1. ​Cut potatoes and boil until tender. Drain the potatoes and mash

  2. Cut carrot into thin strips and green onion into small pieces

  3. In a large bowl, combine all ingredients except Miso Dressing

  4.  Heat up 1tsp of vegetable oil in a large, non-stick skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 3-4 minutes on each side, until the pancakes are golden brown

  5. Pour Miso Dressing over the pancake generously!

Egg Salad on toast or sandwich with Miso Dressing (2 servings)

Ingredients:

  • 3 Chopped hard boiled eggs 

  • 4 Tbsp  Hakouya Miso Dressing 

  • 2-4 slices of bread

  1. Boil eggs and then peel the eggs.

  2. Chop the eggs, put in a bowl, add miso Dressing and stir until well combined

  3. Serve egg salad on toasted bread or make sandwich

Grilled Miso Onigiri (Rice Balls) (4 balls) 

Ingredients:

  • 400g Cooked rice (divided into 4) 

  • 4 tsp Miso (divided into 4)

  • Vegetable oil for grill 

  • Green onion    chopped into small pieces for garnish

1. Brush oil on the grill 

2. Preheat oven toaster 450F

3. Wet your hands and make 4 rice balls in round or triangle shape 

4. Put rice balls in the oven toaster, grill for 10 minutes  

5. Spread 1/2 teaspoon Hakouya miso paste on each side of the balls

6. Continue grill them 5 more minutes or until brown

7. Garnish with green onion

Avocado toast with White Miso  (2 servings)

 

 

Ingredients:

  • 1 ripe avocado 

  • 2 slice of bread

  • 2 Tbsp of Hakouya White Miso 

  1. Remove the pit from avocado and slice thinly

  2. Toast slice of bread, spread white miso and  top with avocado slices

Vegan Cheddar Spread  (2 servings)

 

 

Ingredients:

  • 3 Tbsp Kite Hill Almond Cream Cheese spread

  • 1 Tbsp White miso

  • 1 Tbsp Nutritional yeast

  1. Mix all ingredients together

  2. Great for bagels, crackers, sandwiches and burgers. 

Miso Cumin Hummus (6 servings or 1.5 cups)

Ingredients:

  • 1 Tbsp of White Miso

  • 3 Tbsp of Olive Oil

  • 1 tsp of Ground Cumin

  • 1 can Garbanzo Beans (14.5oz)

  • 1 Clove of Garlic                                          

  • Salt and Pepper

 

  1. Combine all ingredients in a food processor

  2. Blend until smooth, adding the reserved bean liquid or water to obtain desired consistency

Miso Butter with red Miso (2 servings)

Ingredients:

  • 2 Tbsp Unsalted butter​ (Use Miyoko's Butter for Vegan/DairyFree)

  • 3 Tbsp of Red Miso 

  1. Soften butter and mix with Hakouya red Miso

  2. Spread on toast, pancakes, or anything you'd use butter on!

 
 
 
 
 
 
 
 
 

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