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    Japanese Cookbook

    Asparagus with Miso Dressing (Karashi Sumisoae)

    Side Dish
    Vegetable
    Vegetarian
    ​

    4 servings

    분량

    5 minutes

    활동 시간

    10 minutes

    총 시간
    요리 시작

    재료

    8 oz asparagus spears (12 pieces) 12

    2 Tbsp white miso (I used Hikari Miso Organic White Miso)

    1 Tbsp sugar

    1 Tbsp rice vinegar (unseasoned)

    ⅛ tsp Japanese karashi hot mustard

    방향

    Gather all the ingredients.

    To Make the Miso Dressing

    In a small bowl, mix 2 Tbsp white miso and 1 Tbsp sugar really well until the sugar is dissolved. Then, add 1 Tbsp rice vinegar (unseasoned) and ⅛ tsp Japanese karashi hot mustard to combine. Set aside.

    To Blanch the Asparagus

    Cut off the bottom ends of 8 oz asparagus spears. (You can also snap them off with your fingers or shave them with a vegetable peeler. For a clean presentation, I trimmed the bottoms with a knife.) Then, chop the asparagus into 2-inch (5-cm) pieces. Keep the spears and tips separated as we will blanch them separately.

    Bring a large pot of water (5 cups) to a boil and add 1 tsp salt. Add the asparagus stems and cook for 1 to 1½ minutes.

    Then, add the asparagus tips to cook for another 1 minute, or until bright green and crisp-tender.

    Drain the water (or pick up the asparagus with a strainer) and shock in an ice water bath to stop the cooking process to bring out the beautiful green color. Once cooled, drain well and pat dry with a paper towel.

    To Serve

    Neatly arrange the asparagus stems in serving bowls and place the tips on top. Drizzle with miso dressing before you serve. I put salt-pickled cherry blossoms on top as a garnish.

    영양 정보

    1회 제공량

    -

    칼로리

    26 kcal

    지방 전체

    1 g

    포화 지방

    1 g

    불포화 지방

    -

    트랜스 지방

    -

    콜레스테롤

    -

    나트륨

    160 mg

    탄수화물 전체

    5 g

    식이섬유

    1 g

    총 당류

    3 g

    단백질

    2 g

    4 servings

    분량

    5 minutes

    활동 시간

    10 minutes

    총 시간
    요리 시작

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    재료

    8 oz asparagus spears (12 pieces) 12

    2 Tbsp white miso (I used Hikari Miso Organic White Miso)

    1 Tbsp sugar

    1 Tbsp rice vinegar (unseasoned)

    ⅛ tsp Japanese karashi hot mustard

    방향

    1

    Gather all the ingredients.

    2

    To Make the Miso Dressing

    3

    In a small bowl, mix 2 Tbsp white miso and 1 Tbsp sugar really well until the sugar is dissolved. Then, add 1 Tbsp rice vinegar (unseasoned) and ⅛ tsp Japanese karashi hot mustard to combine. Set aside.

    4

    To Blanch the Asparagus

    5

    Cut off the bottom ends of 8 oz asparagus spears. (You can also snap them off with your fingers or shave them with a vegetable peeler. For a clean presentation, I trimmed the bottoms with a knife.) Then, chop the asparagus into 2-inch (5-cm) pieces. Keep the spears and tips separated as we will blanch them separately.

    6

    Bring a large pot of water (5 cups) to a boil and add 1 tsp salt. Add the asparagus stems and cook for 1 to 1½ minutes.

    7

    Then, add the asparagus tips to cook for another 1 minute, or until bright green and crisp-tender.

    8

    Drain the water (or pick up the asparagus with a strainer) and shock in an ice water bath to stop the cooking process to bring out the beautiful green color. Once cooled, drain well and pat dry with a paper towel.

    9

    To Serve

    10

    Neatly arrange the asparagus stems in serving bowls and place the tips on top. Drizzle with miso dressing before you serve. I put salt-pickled cherry blossoms on top as a garnish.