Herring miso
This recipe uses ingredients that are often thrown away, such as scraps of dried herring and ginger peel. If you want it to last longer, the key is to cook it thoroughly to remove all moisture. We recommend eating it on rice or tofu
How to make it
1
Soak the kelp in water, cut it into 2-3mm strips, and then finely chop it. Finely chop the green onion and ginger peel in the same way
2
Before using, parboil the herring fillets to remove any unpleasant odor. Place in boiling water and boil for about 15 minutes, then remove from the water and drain, then chop finely
3
Add [1], [2], and [A] to a pot and mix well
4
Heat over low heat and mix well to prevent burning. Heat for about 10 minutes, and once the water has evaporated to a certain extent, remove from heat
5
Serve in a bowl and you're done
material
-
- Filleted herring tail is used
- 75g
-
- Use rehydrated kelp
- 50g
-
- Blue onion
- 40g
-
- Uses ginger
- 10g
-
[A]
- Shinshu miso
- 150g
-
- egg
- 1 piece
-
- sugar
- 4 tbsp
-
- Japanese sake
- 50cc
-
- Mirin
- 50cc
[PR]
Seasonal Recommendations
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