Wednesday, June 25, 2014

Miso hungry!

I am going through a miso paste and aubergine crazy phase! Miso cooked with aubergine is just delicious! Baking them together is my favourite at the moment.

This was tonights dinner. Baked aubergine with miso paste, stir fry tofu with carrots and mini choi sum and roasted teriyaki chicken. I couldn't stop eating....

We usually get the organic sweet white miso from Waitrose, however today we tried a miso paste from Tescos. I think the one from Waitrose is a little bit sweeter, there is little difference, but I think I prefer the Waitrose one.

So here is what I did:

Cooking time - between 30-45 mins. 

1. Cut 2 aubergines in half. Make diagonal scores across the aubergines on the inside of each half and rub some paste on top and in between the cuts. Leave for about 15-30 mins

2.  In a sauce pan, put about 2-3 tablespoons of miso paste, about 1 tablespoon of mirin and a couple of tablespoons of sake, more if its too thick. Stir well and taste. Add any more of these ingredients if you prefer. You should have a nice, thick, tasty paste. You can also add a little bit of sugar.

3.Pre-heat your oven. Greece a tray and place your Aubergines facing down. Cook for 15 mins, high heat, but not too high aubergines will burn.

4. After 15 mins, turn aubergines over and distribute evenly your miso paste and cook further for another 15-20 mins, or until aubergines are soft and nicely brown. 

5. Toast some seseme seeds in a pan. No need for oil, just fry in a saucepan till lightly brown.

6. Chop some spring onion, red chili pepper and mix together with a couple of drops of sesame oil.  

7. When aubergines are done, add the spring onion and chili pepper to the tops and cook in oven for just a few for minutes.

8. Sprinkle the sesame seeds on top and its all ready to eat!

I do not write recipes... I don't even read recipes! I look at pictures and see what ingredients are needed and then through things together. Neither do I measure anything. So my recipe is just the ingredients and a vague idea of how much and for how long things take. And for oven temperatures, I just check - if its burning, I lower the oven and if its taking too long, I increase it. All my cooking is down by tasting, seeing and feeling.

 I love to cook, but  I'm a rubbish recipe writer!

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