Japan Saut�ed Peppers with Miso
This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients. It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients. The style of cooking may have a slight alteration while still maintaining the dish's overall purpose. In this blog we touch on recipes that may be predominant for the Chinese Cuisines. We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam. Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe Makes for 4-6 Servings:
3 tablespoons dark sesame oil
12 to 24 long mild fresh chiles (depending on size; use your judgment), rinsed and dried
Salt and black pepper to taste
2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water
� cup white or red miso
Directions:
Put the sesame oil in a large skillet and turn the heat to medium-high. When the oil is hot, after a minute or two, add the peppers.
Cook, shaking the pan every once in a while, until they are nicely browned and shriveled, about 10 minutes. As they cook, sprinkle them with salt and pepper.
Meanwhile, whisk together the mirin and miso. When the peppers are done, turn off the heat and pour this mixture over the peppers; stir to combine and serve immediately.
Find Local Asian Markets
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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