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  Added: Apr 27, 2007  •  Visited (401)  •  Print version Print this recipe (65)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Miso - Marina Ted Asparagus
(Karashi Zuke)
What You Need:
  • 6 slender young asparagus stalks, peeled
  • ˝ cup shiro miso (white soybean paste)
  • 1 tablespoon powdered mustard

  • How To Cook:
    1. Snap the tips from the asparagus and save for future use. Slice the stalks length wise into strips ˝ inch wide, then cut these into 1˝-inchlengths. Over high heat, bring 2 cups of water to a boil.

    2. Add the asparagus, return to the boil, and drain immediately in a sieve. Run cold water over them to cool them quickly, and pat dry with paper towels.

    3. In a small mixing bowl, combine the miso with the dry mustard and mix until smooth. Spread half the mixture in a shallow baking dish or casserole and cover with a double thickness of cheesecloth the size of the dish.

    4. Place the asparagus in one layer on the cheesecloth and cover with another double thickness of cheese cloth.

    5. Top with the remaining miso and mustard mixture. Marinate for about 3 hours at room temperature, or refrigerate overnight.

    6. Discard the dressing before serving the asparagus.

    To Make: 10 to 12 zensai
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Asparagus
    Main Ingredient » Herbs & Spices » Miso
    Dish » Salads


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