<Ingredients>
2 tbsp miso (Saikyo miso in photo)
1 tbsp sake + mirin
1/2-1 tsp oil
<Directions>
1.
Roughly chop fuki no to, and immediately saute.
2.
When fuki no to is coated with oil, remove from heat, add miso and sake + mirin, and mix well.
Return to heat, and continue mixing on low heat for a few minutes.
Serve as a topping or dip.
<Notes>
- Cut surfaces of fuki no to darken quickly as they are exposed to air; saute as quickly as possible.
- Sauteing in oil reduces the bitterness of fuki no to somewhat.
- Depending on the bitterness of fuki no to and the sweetness and saltiness of miso, adjust the amount of miso, sake and mirin.
- Other ways to reduce the bitterness of fuki no to include blanching and soaking in water (changing water once or twice) in advance, and adding brown sugar or honey.
- But don't forget, this is a dish to savor the bitterness and appreciate the season.
- Recipe for a little sweeter red miso version with walnuts is found here.
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