Miso pickled bamboo shoots
If you don't have Saikyo miso, you can use red miso mixed with mirin and sugar to sweeten it. The best pickling time will vary depending on the size of the ingredients, so try it a few times to find the time that suits you best
How to make it
1
Add sake and chili bean paste to the Saikyo miso and mix well
2
Transfer to a container, smooth the surface, add the bamboo shoots cut into wedges and the salt-boiled tiger prawns, and leave to marinate overnight
3
Remove the ingredients and place them on a heat-resistant plate. Do not remove all of the miso, but leave a little bit of it
4
Grill the entire dish on a preheated fish grill or mochi wire rack for 3 to 5 minutes, or until lightly browned
5
Place the bamboo shoot skin in the center of the plate, arrange the grilled ingredients around it, and garnish with kinome (leaf buds)
Ingredientsfor 4 people
-
- Saikyo miso
- 300g
-
- Japanese sake
- 1 tablespoon
-
- Bean paste sauce
- 1 tablespoon
-
- bamboo shoots
- 100g
-
- prawns in salt water
- About 4 fish
-
- for bamboo shoots. Used as a decorative ornament
- A little
-
- a garnish For use as
- A little
[PR]
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