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Yuzu Miso
Recipe courtesy Chef Michael Schlow of Great Bay Seafood in Boston
- Total Time:
- 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- about 4 servings
Ingredients
- 1 onion, diced
- 1 fennel, diced
- 4 garlic cloves, sliced
- 2 tablespoons minced ginger
- Pinch red chili flakes
- Blended oil
- 2 konbu sheets
- 1 cup mirin
- 1 cup rice vinegar
- 1 cup vegetable stock
- 1 cup soy sauce
- 1 cup packed bonito flakes
- 3/4 cup miso
- 1/4 cup yuzu
Directions
Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too).
© Recipe courtesy Chef Michael Schlow of Great Bay Seafood in Boston