Start with 1/2 cup of good, white miso. RIght now I am enjoying South River organic miso from Conway, MA. It has a sweet, complex flavor and wonderful chunkiness from the soybeans that I enjoy. Add 3 tablespoons minced pepperoni and mix well. Then you're good to go. You can add a splash of water or apple juice to loosen things up if need be. This pepperoni-miso is pretty wonderful slathered on fish that is then slow cooked at 200°F for 10-15 minutes (depending on size of your fillets) until just cooked through or broiled under high heat for 5-10 minutes until just cooked through. Either way the fish needs to rest for at least 5 minutes before serving. The two techniques yield very different results, one silky and tender, emphasizing the sweet flavors of the miso and the fish. The other caramelized and slightly crispy around the edges with a more intense flavor and a variety of textures to dance on your palate. They are both good with a tangy cucumber salad or a spicy arugula salad and make for an excellent meal on the fly.
Pepperoni-miso is a wonderful filling for seared onigiri (rice balls) and it makes excellent miso soup. You could mix a spoonful into your eggs before scrambling them or into your salad dressing for an umami-rich vinaigrette. You could mix the pepperoni-miso with an equal amount of softened butter and slide it under the skin of a chicken before roasting or stir it into a pan of sauteed mushrooms. You can fold it into mayonnaise or mustard to add depth and flavor to your favorite condiment and spread it on sandwiches or burgers. Lots of options to work with here and all of them are delicious.