Professional recipe developer, food columnist, and food photographer specializing in fast, fresh, and easy recipes for the home cook..

Jaden is the author of www.SteamyKitchen.com, and also the publisher of www.NewAsianCuisine.com.
She has been featured on Martha Stewart Living Radio, Oprah.com, and Parents Magazine. Jaden was recently named one of the hottest women in food and also one of the best food bloggers on Forbes.com.

Now Jaden introduces her recipes on Daytime Show twice a month, and writes food columns on Discovery Health, TLC, and for Tampa Tribune. She also hosts cooking classes in California and Florida.

Her cookbook, The Steamy Kitchen Cookbook, contains 101 easy Asian recipes simple enough for tonight’s dinner with over 200 color photographs, and has been featured on the Today Show and the CBS Early Show.

With over 113,000 followers, Jaden is one of the most influential people in food on Twitter.

Prep time: 2 minutes
Cook time: 35 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat oven to 375F. In a baking sheet, toss the potatoes with the Miso & Easy and olive oil. Roast the potatoes for 20-30 minutes or until easily pierced with a fork.The larger the potato, the longer it will take.

2. Use a potato masher or a meat tenderizer to gently flatten each potato.

3. Move the oven rack to the upper part of the oven. Turn heat to broil. Broil the potatoes for 5 minutes or until nice and crisp on top. Season with sea salt and freshly ground black pepper.

Go Back

Prep time: 10 minutes
Cook time: 20 minutes per pound

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the Miso & Easy on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

2. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

3. While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

4. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 3 tablespoons of Miso & Easy. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

5. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

Go Back

Prep time: 10 minutes
Cook time: 2 minutes

You could use any of the Miso and Easy flavors.
If you are using leftover cooked turkey, no need to cook the turkey. Just toss the lettuce and salad with the vinaigrette.

[Directions]

1. Turn oven to broil (high) and place rack 8″ below heating element. Slice the turkey breast into thick strips. Combine the sake, ginger, Miso & Easy and salt. Toss the turkey strips into the mixture. Place turkey on a baking pan. Broil for 8 minutes or until turkey is cooked through.

2. In the meantime, add the sesame seeds to a frying pan and roast over medium-high heat while shaking the pan to avoid burning the seeds. When the seeds start to pop, remove from the heat.

3. Reserve 1 teaspoon of the toasted seeds and set aside. Slide the remaining seeds into a Japanese grinding bowl or mortar and grind roughly. Mash in the miso to form a thick paste and add the vinegar to lighten (and brighten) the miso-sesame mixture. Whisk in the oil slowly until emulsified. (Be sure to whisk again right before dressing your salad.)

4. Toss the lettuce with the dressing. Place the turkey on top of the lettuce and sprinkle with the reserved toasted sesame seeds. Serve immediately.

Go Back

Prep time: 10 minutes
Cook time: 25 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) – a big, rolling boil will make your potatoes mushy. Drain water.

2. Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed.

Go Back

Prep time: 15 minutes
Cook time: 5 minutes

You could use any of the Miso and Easy flavors.
You could use pre-cleaned raw shrimp or frozen shrimp.

[Directions]

1. In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8″ below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.

Go Back

Prep time: 5 minutes
Cook time: 20 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat oven to 400F.

2. Place the cauliflower on a baking sheet and toss with olive oil. Roast for 20 minutes or until cauliflower is tender.

3. In the meantime, whisk together the tahini, Miso & Easy, hot water and lemon juice.

4. Once the cauliflower is cooked through, toss with the Tahini Miso dressing and sesame seeds.

Go Back

Prep time: 5 minutes + 15 minute or overnight marinade
Cook time: 10 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.

2. When ready to cook, remove the pork chops from the bag. Wipe off marinade from pork chop, reserving as much of the marinade as possible in the bag.

3. Heat a large frying pan over medium-high heat. Swirl in the cooking oil. Add in the pork chops and cook for 2 minutes. Flip the pork chops then pour in the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1″ please cut time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on counter.

4. Top with parsley. Serve with the whiskey miso sauce from the pan.

Go Back

Prep time: 10 minutes
Cook time: 6 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat a wok over medium high heat until hot. Swirl in the cooking oil. Add the ground beef and cook until browned, about 2 minutes. Add in the garlic and the green onions. Stir fry for 30 seconds. Then add in the red onion and the bell peppers. Stir to mix well. Stir in the Miso & Easy, the hot sauce and the oyster sauce. Let simmer for 2 minutes or until the beef is cooked through.

2. Use a slotted spoon to remove the meat mixture to a bowl. Fill each lettuce cup with the ground beef mixture. Top with slivered fresh chilies if desired.

Go Back

Prep time 10 minutes + 4-6 hour soak (for canned beans, just 10 minutes)
Cook time 90 minutes (for canned beans, 20 minutes)

You could use any of the Miso and Easy flavors.

[Directions] (Directions for canned beans on the bottom)

1. The dried beans are simply soaked in water for 4-6 hours before you cook. Then, everything gets thrown into a pot or slow cooker to simmer. If you’re using a slow cooker, just set it on low.

2. Drain the beans. In a large stock pot, add in all of the ingredients. Bring to a boil and then turn down the heat and let simmer for about 90 minutes. Taste, and adjust with additional Miso & Easy if needed.

3. My favorite way to enjoy beans is to with lots of smokiness! Add smoked ham hock or smoked turkey leg and miso paste to the pot. You can buy smoked ham hock or turkey leg in the supermarket, look near the bacon section. Just throw them in the pot!

If canned beans:

1. Heat a medium pot over medium heat. Add the bacon and cook for 2 minutes. Add in the carrots and celery, cook for 2 minutes until the vegetables begin to soften and the bacon is cooked through.
Add in the remaining ingredients and bring to a simmer. Lower heat and cook for 8 minutes or until the vegetables are tender.

Go Back