HOMERecipe:Whale Stir-fry with Miso

Stir-fried whale with miso

This recipe uses whale back fat, which has a unique texture and flavor. By blending two types of paste, red and white, with chili miso, we have created a dish with a richer flavor
Please also refer to this page for information on the ingredients introduced in this recipe.

White-fried miso

A method of making white-neri miso that can be used for miso dengaku, bath-blowing radish, and grilled rice balls. It's convenient to keep it on hand. You can also enjoy the arrangement by adding vinegar or spicy food. If you knead it well and heat it will last for about a month. It's important to remove moisture.

Red-kneaded miso

The larger the amount, the longer it takes to make, but if you mix well before not heating it, it will last longer. If you heat it up, it will burn, so be sure to use medium heat. If you add minced meat, it becomes meat miso.

Japanese food

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 120 minutes

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How to make it

We use a block of whale back fat. Place it in a pot filled with plenty of boiling water, cover with aluminum foil and parboil for about an hour and a half

Remove the back fat and cut into bite-sized pieces

Transfer [2] to a frying pan and heat over medium heat. Once cooked through, add the red miso paste and white miso paste, then add the kelp stock and mix well