Karashi Zuke - Miso-Marinated Asparagus
Categories: Appetizer, Japanese, Vegetable, Pickle
Yield: 1 batch
12 ea Asparagus stalks peeled
1 c Shiro miso
2 tb Mustard powdered
Snap tips from asparagus then save for future use.
Slice stalks lengthwise into strips 1/2" wide.
Cut these into 1 1/2" lengths.
Bring 2 cups water to a boil over high-heat.
Add your asparagus then return to a boil.
Drain immediately in a sieve.
Run sieve under cold water to cool them quickly.
Pat dry with paper towels.
Combine your miso with dry mustard then mix until smooth.
Spread 1/2 of this mixture in a shallow baking dish.
Cover with a double thickness of cheesecloth same size as your dish.
Place asparagus in 1 layer upon cheesecloth then cover with another double thickness of cheesecloth.
Top with remaining miso-mustard mixture.
Marinate for 3-4 hrs. at room temp or refrigerate overnight.
Discard dressing before serving your asparagus.
ORIGIN: Mitsuko Noburu, Naha-Okinawa, circa 2000
Categories: Appetizer, Japanese, Vegetable, Pickle
Yield: 1 batch
12 ea Asparagus stalks peeled
1 c Shiro miso
2 tb Mustard powdered
Snap tips from asparagus then save for future use.
Slice stalks lengthwise into strips 1/2" wide.
Cut these into 1 1/2" lengths.
Bring 2 cups water to a boil over high-heat.
Add your asparagus then return to a boil.
Drain immediately in a sieve.
Run sieve under cold water to cool them quickly.
Pat dry with paper towels.
Combine your miso with dry mustard then mix until smooth.
Spread 1/2 of this mixture in a shallow baking dish.
Cover with a double thickness of cheesecloth same size as your dish.
Place asparagus in 1 layer upon cheesecloth then cover with another double thickness of cheesecloth.
Top with remaining miso-mustard mixture.
Marinate for 3-4 hrs. at room temp or refrigerate overnight.
Discard dressing before serving your asparagus.
ORIGIN: Mitsuko Noburu, Naha-Okinawa, circa 2000
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