Umami Bomb

FOR GRILLED DISHES

The Bomb is full of earthy soy sauce and miso, marinade ingredients recognized for their super-savoriness, or umami, sometimes described as the fifth taste. Try this on flat-iron, flank, or hanger steak, and bite-size beef skewers. We mention a couple of optional piquant Japanese spice blends you can add, too, if you wish. If you decide to use shichimi togarashi, sprinkle a little over the finished dish as well.

“Umami Bomb” is a term often used to describe a dish or ingredient that is rich in umami flavor, which is one of the five basic tastes along with sweet, sour, bitter, and salty. Umami is often described as a savory, meaty, or rich taste that can enhance the overall flavor of a dish. The concept of an “umami bomb” signifies a concentrated source of umami that adds depth and complexity to food.

Umami is naturally present in foods like meats, cheeses, mushrooms, soy sauce, and certain vegetables. Chefs and cooks sometimes create dishes or condiments that focus on maximizing the umami taste, resulting in a burst of savory deliciousness. These umami-rich elements can elevate the overall taste of a dish and create a more satisfying and flavorful eating experience.

Umami bombs can be achieved through various culinary techniques, such as slow cooking, fermentation, and the use of umami-rich ingredients like miso, soy sauce, fish sauce, anchovies, Parmesan cheese, and tomatoes. These ingredients are known for their ability to enhance the savory and satisfying aspects of a meal.

Overall, the term “umami bomb” captures the idea of using umami-rich ingredients or methods to create a concentrated and intense flavor profile in dishes, adding depth and complexity to the taste.

MAKES: ABOUT 1¾ CUPS

INGREDIENTS:

• ¼ cup plus 2 tablespoons red miso
• ¼ cup soy sauce
• ¼ cup water
• 2 tablespoons mirin
• 2 tablespoons packed brown sugar
• 1 teaspoon shichimi togarashi or yuzu kosho (optional)

INSTRUCTIONS:

1. Combine the miso, soy sauce, water, mirin, and brown sugar in a blender and puree. If you are using the shichimi togarashi, stir it in now. The marinade can sit at room temperature for a few hours, but refrigerate it in a covered container if you are not planning to use it within that amount of time.
2. Pour the marinade over the meat and refrigerate wrapped or covered for at least 2 hours and up to 8 hours prior to cooking.

SPICING TIP:

• Shichimi togarashi mixes sesame with chile, seaweed, dried ginger, and other flavorings and is sometimes referred to as a Japanese seven-spice powder. Yuzu kosho combines chile and the minced peel from yuzu, an orange-like citrus fruit, and ferments the mixture. Look for them in a well-stocked spice section, spice shop, Asian grocery, or online source.

VARIATIONS:

• Miso and Mushroom Umami Bomb: Combine red miso paste with sautéed mushrooms, soy sauce, and a touch of balsamic vinegar. Use this mixture as a glaze for roasted meats or as a base for soups and stews.
• Seaweed and Fish Sauce Umami Bomb: Create a paste by blending dried seaweed, fish sauce, garlic, and ginger. Spread this paste on grilled fish or use it as a seasoning for stir-fried vegetables.
• Parmesan and Tomato Umami Bomb: Mix grated Parmesan cheese with sun-dried tomatoes, olive oil, and a sprinkle of dried oregano. Spread this mixture on toasted bread or use it as a pizza topping.
• Soy Sauce and Beef Umami Bomb: Combine soy sauce, minced garlic, ginger, and a touch of brown sugar. Marinate beef slices in this mixture before grilling or stir-frying.
• Anchovy and Olive Tapenade Umami Bomb: Blend anchovy fillets, Kalamata olives, capers, and a drizzle of olive oil. Spread this tapenade on sandwiches, use it as a pasta sauce, or mix it into salad dressings.
• Roasted Vegetable Umami Bomb: Roast a medley of umami-rich vegetables like tomatoes, red bell peppers, and eggplant. Blend them with garlic, herbs, and a splash of balsamic vinegar to create a versatile sauce for pasta or a dip for bread.
• Soy and Sesame Umami Bomb: Mix soy sauce, toasted sesame oil, minced scallions, and a pinch of sesame seeds. Drizzle this sauce over steamed vegetables, rice bowls, or grilled tofu.
• Sardine and Lemon Umami Bomb: Mash canned sardines with lemon zest, lemon juice, and a touch of olive oil. Spread this mixture on crackers or use it as a topping for salads.