Cheddar Recipe

Cut cheese

Trim the cheddar block into 2 large rectangular pieces (about 4 oz / 115 g each) or 4 smaller sticks if preferred. Pat each piece dry with a paper towel to remove surface moisture.

Lightly dust each cheddar piece with 1/4 cup flour, shaking off excess. This helps the batter adhere.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp fine salt and 1/4 tsp ground black pepper until evenly combined.

In a small bowl dissolve 2 tablespoons miso paste into 1 cup cold water, whisking until smooth. Cold water helps create a crisper fry.

Beat 1 egg lightly and add it to the miso-water mixture, whisking to combine.

Pour the wet mixture into the dry ingredients and whisk gently until just combined. Do not overmix — a few small lumps are fine. The batter should be thick enough to coat cheese pieces; if too thick add up to 1–2 tablespoons additional cold water.

Heat neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use enough oil so pieces can float (about 2–3 inches deep). If you don't have a thermometer, test with a small drop of batter — it should sizzle immediately and rise slowly.

Working one or two pieces at a time to avoid overcrowding, dredge the floured cheddar in a little flour again if necessary, then dip fully into the miso batter, letting excess drip back into the bowl.

Carefully lower the battered cheddar into the hot oil using a slotted spoon or tongs. Fry for 1.5–2 minutes, turning once, until the batter is golden and crisp. The cheese will soften quickly, so keep fry times short.

Remove fried cheddar to a plate lined with paper towels to drain. If making multiple batches keep finished pieces in a warm oven (200°F / 95°C) on a rack to stay crisp while you finish frying.

While frying, whisk together 1 tablespoon white miso paste, 3 tablespoons mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon honey or mirin and 1/2 teaspoon lemon juice in a small bowl. Add 1 teaspoon water if needed to reach a smooth, dipping consistency. Taste and adjust salt or acidity as desired.

Transfer fried cheddar to a serving plate. Sprinkle lightly with toasted sesame seeds and chopped chives or green onion, if using.

Serve immediately with the miso dipping sauce on the side. Best eaten hot so the cheddar is gooey inside with a crisp miso batter outside.