2010年5月22日土曜日

negi miso

Transplanted all the baby Japanese onions-negi- today.

With the handful left over- it becomes a balancing act between how many onions do we need and would we like to have the space to grow and eat anything other than onions??- I made negi miso. I love this stuff. So simple and yet so amazingly yummy. So I thought I'd share:

100 grams miso (anything but that Nagoya Hacho Miso stuff should work)
1Tb sugar (I used brown)
2Tb mirin (fake stuff is fine)
2Tb water
As many negi as you like. (I used about 10 baby onions this time. I have made it with anywhere from 3-6 large negi (green bits only)

In a fry pan with a splash of oil wilt the onions. Don't brown them just wilt them down and get rid of the water in them. About 5 minute is good. They should be mushy but not wet at the end.

Premix all the other ingredients and add to the onions. Stir to combine then keep cooking on low heat until the runny mix returns to a miso like consistency.

Your finished!

Now just put it on warm rice, slather it on onigiri and pop them in the toaster, or as I found last night- it's delicious on steamed spinach too...



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