Miso Pasta Sauce – A Complete Cooking Recipe. друзьями: 
Time:20 minutes. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 diced fennel head
- 1 diced onion head
- 4 cloves garlic cloves
- 2 tbsp. l chopped ginger
- A pinch of red chili flakes
- A little cake of olive oil (from pulp and seeds)
- 2 sheets seaweed combo
- 1 tbsp. Mirina (Rice Wine)
- 1 tbsp. rice vinegar
- 1 tbsp. vegetable broth
- 1 tbsp. soy sauce
- 1 tbsp. Katsuobushi shavings (smoked tuna bonito flakes) tamp
- 3/4 Art. miso (fermented soya bean paste)
- 1/4 Art. Yuzu Juice (Japanese Lemon)
Recipes with similar ingredients: fennel onion, onion, garlic, ginger root, red pepper flakes, seaweed, Mirin (rice wine), rice vinegar, soy sauce, miso (soy pasta), lemon juice, tuna
Recipe preparation:
- Fry onion, fennel, garlic, ginger and red flakes in oil chili peppers. Add the kombu sheets and degass the pan with myrin. Boil for 5 minutes. Add rice vinegar, broth, soy sauce, bonito flakes and cook at low boil.
- Strain the ingredients to glass all the liquid. In big put a miso bowl and pour the liquid in a thin stream (just like make vinaigrette sauce). When you get the desired consistency, add yuzu to get the desired taste (this can be done in blender). Serve by laying on sushi toro (tuna sushi).
