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| Home -> [Appetizers, Asian, Asparagus, Ethnic, Japanese, Vegetables] -> [Karashi zuke (miso-marinated asparagus) Recipe] |
Karashi zuke (miso-marinated asparagus)
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Appetizers, Asian, Asparagus, Ethnic, Japanese, Vegetables |
Rating: |
0 |
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Ingredients:
| 6
| | Asparagus stalks, peeled | | 1/2
| cup | Shiro miso | | 1
| tbsp | Mustard, powdered |
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Procedures:
| 1 | Snap the tips from the asparagus and save for future use. | | 2 | Slice the stalks lengthwise into strips ? wide, then cut these into 1 ? lengths. | | 3 | Over high heat, bring 2 c water to a boil. | | 4 | Add the asparagus, return to the boil, and drain immediately in a sieve. | | 5 | Run under cold water to cool them quickly, and pat dry with paper towels. | | 6 | In a small mixing bowl, combine the miso with the dry mustard & mix until smooth. | | 7 | Spread half the mixture in a shallow baking dish & cover with a double thickness of cheesecloth the size of the dish. | | 8 | Place the asparagus in one layer on the cheesecloth & cover with another double thickness of cheesecloth. | | 9 | Top with the remaining miso & mustard mixture. | | 10 | Marinate for about 3 hours at room temperature, or refrigerate overnight. | | 11 | Discard the dressing before serving the asparagus. | | 12 | "foods of the world" recipes: the cooking of japan. | | 13 | Time/life books |
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