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Chiaki Kotaro is the owner of Soto Recipe, an outdoor life platform that suggests a raft of camping recipes and cooking tips.（Read Part 1 here.）When camping with his family, Chiaki occasionally whips up a full meal on the spot.
“It would probably be easier if I decided what to cook and got things ready the day before we set out, but I’m frequently too busy to prepare ahead of time. Plus, we leave early in the morning before the supermarkets or highway rest areas are open, so I often have to invent recipes with the ingredients I have on hand. This time is no different. I came up with three dishes after deciding to use miso as the seasoning. But I’ve added new ideas to the basic recipes I’ve made before, such as substituting canned yakitori because I didn’t have the right chicken meat or deciding to use pre-seasoned liquid miso to make cooking easier.”
For this article, Chiaki shares three simple recipes for camping that are perfect for the cold season.
Miso-flavored steamed rice with yakitori and maitake mushrooms
Using canned yakitori in place of chicken meat makes this dish easier and gives it an umami flavor kick. The dish is made all the more delicious with the crunchy texture of the maitake mushrooms.
Ingredients (single-person serving)
Prewashed rice1 cup
Maitake mushrooms50 grams
Canned yakitori1 can (70 grams)
Liquid miso2 tablespoons
Mirin rice wine1 tablespoon
Sesame oil1 tablespoon
Condiments to taste
Directions
1.Soak the rice in 200 mL of water (not included in the ingredients list) for 30 minutes.
2.Add the liquid miso, mirin rice wine, and sesame oil to the rice and mix thoroughly.
3.Add the canned yakitori and finely broken-up maitake mushrooms to the mixture in (2) and stir well over high heat until the mixture comes to a boil.
4.After the mixture comes to a boil, cover and cook for about 15 minutes.
5.Turn off the heat and let the dish steam for about 10 minutes. Top with condiments to complete the dish.
Tip: While the rice is soaking, get started on other dishes. Moving along efficiently is the secret to camp cooking.
Tangy miso-flavored garlic pork steak
This dish is the essence of camping — a thick pork steak cooked to a delicious golden brown in a skillet. A thick piece of pork steak is highly recommended.
Ingredients (single-person serving)
Block of pork300 grams
Liquid miso2 1/2 tablespoons
Garlic in a tube1 teaspoon
Ginger in a tube1 teaspoon
Sesame oil1 tablespoon
Precut vegetables1 bag
Directions
1.Place the pork meat, liquid miso, garlic, and ginger into a zip-lock bag and thoroughly rub the seasonings into the meat.
2.Heat the sesame oil in a skillet. Once the pan is hot, add the rubbed meat.
3.Squeeze out the last of the sauce from the zip-lock bag into the skillet.
4.Cook the meat slowly until both sides are nicely browned.
5.Once the sides are browned, reduce the heat and cover and continue to roast until the meat is thoroughly cooked.
6.Once the meat is cooked through to the center, cut into slices and arrange them together with the accompanying vegetables.
Tip: To test whether the thick meat is cooked, insert a metal skewer into the center of the meat, pull it out, and place it near your lips to judge whether it is hot. If it is hot, the meat is done.
Miso hotpot with heads-on shrimp
A hotpot seasoned with miso is sure to warm you in cold weather. Make a big batch and finish it off with ramen noodles or rice.
Ingredients (single-person serving)
Heads-on shrimp4 large shrimp
Chinese cabbage50 grams
Green onions1/2 cup
Enoki mushrooms1/2 package
Tofu80 grams
Liquid miso2 tablespoons
Mirin rice wine1 tablespoon
Water300 mL
Directions
1.Add the water and liquid miso to a pot and stir well over heat.
2.Shell and de-vein the heads-on shrimp, leaving the head and tail intact.
3.Put the prepared shrimp in the pot and add the mirin rice wine.
4.Cut the Chinese cabbage, green onions, enoki mushrooms, and tofu into bite-sized pieces.
5.Remove the lye formed by the shrimp stock and then add the ingredients from (4) to the pot.
6.When the ingredients are fully cooked, the hotpot is ready to serve.
Tip: Shelling the shrimp in advance is recommended to make them easier to eat. The head will provide more than enough soup stock to the dish.
All the dishes are ready. Dig in while they are still hot!
CEO of Soto Recipe Co. Ltd.
Chiaki Kotaro
CEO of Soto Recipe Co. Ltd.
Chiaki Kotaro
In addition to running Soto Recipe, a camping cooking and recipe site, Chiaki makes regular appearances at events and on TV programs as well as on his Soto Recipe TV YouTube channel. He authored the book Truly Delicious Mess Tin Recipes (Media Soft) and has published titles edited by Soto Recipe such as One Burner Recipes: Anytime, Anywhere (Ikeda Publishing), The Mess Tin Book (Yama-Kei Publishers), and Perfect Camp Meals with Just One Frypan (Gakken Plus). https://sotorecipe.com/
