Sake-cooked Asparagus With Seaweed Garnish |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Asuparagasu no Toroni Ingredients:
1 bunch (approx. 12 stalks) asparagus |
4 packets of ajitsuke-nori seaweed |
2 tsp sake (fortified rice wine) |
1 tbsp mirin |
2 tbsp japanese soy sauce |
salt |
Directions:
1. Wash asparagus and cut off tough base of stems.
2. Using scissors, cut ajitsuke-nori seaweed into fine strips, lengthwise.
3. Bring a saucepan of lightly salted water to a boil. Slide the hard stalks of the asparagus, but not the tender tips, into the water.
4. Return to a boil and simmer until the hard stalks are only just done. Submerge the tips and simmer for 1 minute, or until just tender. Drain and cut into 1-inch pieces.
5. Put sake, mirin, and soy sauce into a small saucepan and bring to a boil. Remove from heat.
6. Arrange asparagus into 4 small bowls. Pour over the sauce and sprinkle over shredded seaweed.
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