Japanese food｜Seasonal vegetables｜Winter｜蕗の薹味噌・菜の花と浅利のお浸し
Butterbur Miso with Blanched Canola Flowers and Clams
Culinary Studio Karinary Art 2021.Feb.
Ingredients - Butterbur Sprout Miso
| Butterbur sprouts | 50g or more |
| Miso | 4 tbsp (75g) ... Use your preferred type of miso. |
| Mirin | 2 tbsp |
| Sugar | 1 tbsp ... Adjust to taste. |
| Sake | 1 tbsp |
| Salad oil | 1/2 tbsp |
Instructions
- In a small pot, combine the miso, mirin, sugar, and sake, then heat while mixing to create a sweet miso base.
- Blanch the butterbur sprouts in boiling water with a pinch of salt. Soak in cold water for 15 minutes to remove bitterness, then squeeze out excess water and chop finely.
- Heat salad oil in a frying pan and sauté the chopped butterbur sprouts. Add sake and continue to sauté.
- Add the sautéed sprouts to the sweet miso base from step 1, then simmer on low heat to blend flavors. (Can be stored.) *In this recipe, it is served with tofu.
Ingredients - Canola Flowers and Clams Salad
| Canola Flowers | 100g ... Boil briefly to retain color, then cut into bite-sized pieces. |
| Clams | 100g ... Soak in salt water to remove sand. |
| Bonito flakes | As needed |
Seasoning
| Mikawa roasted sake | 2 tbsp |
| Sake | 1 tbsp |
| Water | 150ml |
Instructions
- Bring the <Seasoning> to a boil, then add the clams and cover. Once the clams open, remove from heat and let cool.
- Strain the broth, then mix the shelled clams and canola flowers. Refrigerate for 30 minutes or longer to let the flavors meld. Plate and garnish with bonito flakes.