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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 onion, diced |
1 fennel, diced |
4 garlic cloves, sliced |
2 tablespoons minced ginger |
pinch red chili flakes |
blended oil |
2 konbu sheets |
1 cup mirin |
1 cup rice vinegar |
1 cup vegetable stock |
1 cup soy sauce |
1 cup packed bonito flakes |
3/4 cup miso |
1/4 cup yuzu |
Directions:
1. Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too). 2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results. |
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