Nagoya-style Cheesy Miso Bread

Ingredients

In this Nagoya-style adaptation, we incorporate Nagoya's famous miso paste to add a distinct umami flavor to the traditional Khachapuri. The original Georgian dish typically uses a mixture of cheese and eggs as the filling, while we replace the eggs with miso paste to create a unique flavor profile. Additionally, we adjust the spices and seasonings to suit the Nagoya cuisine, enhancing the umami taste and adding a touch of Nagoya's culinary traditions. We alse have the original recipe for Khachapuri, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (150g) shredded mozzarella cheese 1 cup (150g) shredded mozzarella cheese
• 1/2 cup (75g) shredded cheddar cheese 1/2 cup (75g) shredded cheddar cheese
• 3 tablespoons Nagoya-style red miso paste 3 tablespoons Nagoya-style red miso paste
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon chopped green onions, for garnish 1 tablespoon chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
2. 2.
   Gradually add the warm water and vegetable oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   In a separate bowl, combine the shredded mozzarella cheese, shredded cheddar cheese, miso paste, garlic powder, onion powder, and black pepper. Mix well.
7. 7.
   Punch down the risen dough and divide it into two equal portions.
8. 8.
   Roll out each portion into a circle, about 8 inches in diameter.
9. 9.
   Spread half of the cheese and miso mixture onto one half of each dough circle, leaving a small border around the edges.
10. 10.
    Fold the other half of the dough over the filling and pinch the edges to seal.
11. 11.
    Transfer the filled dough to a baking sheet lined with parchment paper.
12. 12.
    Bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
13. 13.
    Remove from the oven and let it cool for a few minutes.
14. 14.
    Garnish with chopped green onions and serve warm.

Treat your ingredients with care...

• Miso paste — Use Nagoya-style red miso paste for an authentic flavor. Adjust the amount according to your taste preference, as miso can vary in saltiness.
• Shredded cheese — Feel free to experiment with different types of cheese, such as gouda or Monterey Jack, to add your own twist to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the cheese and miso mixture.
• Serve the Nagoya-style Cheesy Miso Bread with a side of fresh salad to balance the flavors.
• If you prefer a softer crust, cover the bread with aluminum foil halfway through baking.

Serving advice

Serve the Nagoya-style Cheesy Miso Bread warm, either as an appetizer or a light meal. Cut it into wedges and enjoy it with your favorite dipping sauce or condiment.

Presentation advice

To enhance the presentation, sprinkle some additional shredded cheese and green onions on top of the bread before baking. The melted cheese and vibrant green onions will add visual appeal to the dish.