Karashi Zuke (miso-marinated Asparagus) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
6 each: Asparagus stalks, peeled
1/2 cup: Shiro miso,
1 tbsp: Mustard, powdered
Directions:
Snap the tips from the asparagus and save for future
use. Slice the stalks lengthwise into strips 1/2"
wide, then cut these into 1 1/2" lengths. Over high
heat, bring 2 c water to a boil. Add the asparagus,
return to the boil, and drain immediately in a sieve.
Run under cold water to cool them quickly, and pat dry
with paper towels.
In a small mixing bowl, combine the miso with the dry
mustard & mix until smooth. Spread half the mixture
in a shallow baking dish & cover with a double
thickness of cheesecloth the size of the dish. Place
the asparagus in one layer on the cheesecloth & cover
with another double thickness of cheesecloth. Top
with the remaining miso & mustard mixture. Marinate
for about 3 hours at room temperature, or refrigerate
overnight.
Discard the dressing before serving the asparagus.
"Foods of the World" Recipes: The Cooking of Japan.
Time/Life Books. Posted by Earl Cravens.
Source from luhu.jp
use. Slice the stalks lengthwise into strips 1/2"
wide, then cut these into 1 1/2" lengths. Over high
heat, bring 2 c water to a boil. Add the asparagus,
return to the boil, and drain immediately in a sieve.
Run under cold water to cool them quickly, and pat dry
with paper towels.
In a small mixing bowl, combine the miso with the dry
mustard & mix until smooth. Spread half the mixture
in a shallow baking dish & cover with a double
thickness of cheesecloth the size of the dish. Place
the asparagus in one layer on the cheesecloth & cover
with another double thickness of cheesecloth. Top
with the remaining miso & mustard mixture. Marinate
for about 3 hours at room temperature, or refrigerate
overnight.
Discard the dressing before serving the asparagus.
"Foods of the World" Recipes: The Cooking of Japan.
Time/Life Books. Posted by Earl Cravens.
Source from luhu.jp