KIDARU JUKUSEI MUGI MISO
(premium red barley miso)
Basic characteristics and use:
- Use AKAZAKÉ MIRIN in Japanese recipes which call for red miso. AKAZAKÉ MIRIN offers round, rich and different flavor characteristics than the miso flavor with which you are familiar.
- Add AKAZAKÉ MIRIN to sauces, dressings, marinades and broths for braising and simmering. It will enhance flavors by contributing umami to the dish.
- Always refrigerate AKAZAKÉ MIRIN before and after opening to preserve the best quality.
KIDARU JUKUSEI MISO sauce:
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 2 tablespoons minced leek
- 3.5 ounces KIDARU JUKUSEI MISO from MTC Premium
- 1 1/2 tablespoons sugar
- 1/4 cup AKAZAKÉ MIRIN from MTC Premium
- 1/4 cup saké (rice wine)
- 2 tablespoons sesame oil
- 8 pieces okra
- 1 medium size American eggplant
- 8 cherry tomatoes
- 1 small green zucchini
- 1 small yellow zucchini
In a skillet heat the vegetable oil and add the garlic, ginger and leek. Cook them over low-medium heat until tender. Add the remaining sauce ingredients and cook over low heat for 10 minutes. Turn off the heat.
Cut the eggplant and zucchini into bite sized pieces. Cut the okra into halves. Heat the sesame oil in a wok and add the vegetables. Cook the vegetables until they are tender. Add the miso sauce and coat the vegetables with caramelized miso sauce.
- 2 1/2 pounds boneless beef chuck roast
- 2 teaspoons sea salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil
- 1 cup saké
- 1/2 cup AKAZAKÉ MIRIN from MTC Premium
- 2 tablespoons KIDARU JUKUSEI MISO from MTC Premium
- 1 to 2 tablespoons freshly grated ginger
- Seasonal greens
- Vegetable oil
- Sea salt
Rub the beef with the mixture of sea salt and ground black pepper, cover and refrigerate for 2 days.
Briefly wipe the beef with paper towel. In the heated skillet add a little vegetable oil and brown the beef on all side. In a pot add saké and mirin and bring it to a simmer. Add the beef and add water until 2/3 of the beef is covered. Bring the mixture to a boil. Cover the pot with a tight lid, and transfer it to a heated oven (325°F). Cook the beef for 1 1/2 hours. Add 2 tablespoons KIDARU JUKUSEI MISO and cook 20 minutes more.
Remove the beef from the pot and transfer it to a plate (keep it warm, covered with aluminum foil) and reduce the braising liquid by 1/2. Add the grated ginger to the pot. Warm the beef back in the braising liquid.
Cut the beef into slices, arrange on dinner plates and drizzle the sauce over the meat. Serve the beef with quickly, skillet stir-fried seasonal greens.