Autumn｜Beef｜Japanese｜Mushrooms｜Vegetables｜きのこの朴葉みそ焼き
Grilled Mushrooms with Hoba Miso on Magnolia Leaf
Hoba Miso Yaki
Ingredients
| Barley Miso | 80g ... Your preferred miso |
| Red Miso | 20g ... Your preferred miso |
| Sugar | 2 teaspoons |
| Mirin | 1 1/2 tablespoons |
| Sake | A splash |
| Thinly Sliced Beef | 50g ... Sautéed |
| Mushrooms | Shimeji, Shiitake, Maitake, Enoki, etc. |
| Vegetables | Sweet potato, pumpkin, carrot, chestnut, ginkgo nuts, etc., boiled |
| Hoba (Magnolia Leaves) | 2 leaves |
Steps
- In a bowl, mix the barley miso, red miso, sugar, and mirin. Adjust the consistency and saltiness with additional mirin or sake as needed.
- Add the sautéed beef and mix well.
- Wash the magnolia leaves, soak them in water for about 2 minutes, and pat dry. Spread the miso mixture from step 2 onto the leaves and top with mushrooms and vegetables.
- Cook on a tabletop grill, hot plate, or in a frying pan or ceramic skillet.
- To prevent burning, occasionally sprinkle with water or dashi stock as needed.