- Black Pepper Flavored Miso Dipping Sauce
- Baked Apples with Miso and Seafood Stuffing
- Beef Negi Maki with Miso Mustard Sauce
(Serves 4)
| 8 thinly sliced beef (such as for Shabu Shabu) |
| 1 pkg. chives, cut in 2" lengths |
| potato starch |
| ginger, thinly sliced |
| vegetable oil |
| Miso Mustard Sauce |
| 3.6 oz. (100 g) Shiro Tamamiso |
| 1 Tbsp. plus 1 tsp. (20 cc) rice vinegar |
| 0.036 oz. (1 g) Japanese mustard powder |
| Shiro Tamamiso |
| 17.64 oz. (500 g) Marukome Premium White Miso or Umami Select Miso Level 1 |
| 3 Tbsp. (45 cc) mirin |
| 3 Tbsp. (45 cc) nikiri sake (sake heated to burn off alcohol) |
| 1.4 oz. (40 g) sugar |
| 5 egg yolks |
| Put all ingredients into a saucepan over low heat and beat well. |
- 1. Mix all ingredients for "Miso Mustard Sauce" in a bowl.
- 2. Place a beef slice on a cutting board. Brush potato starch over one side using a pastry brush. Place chives on one edge of beef slice and roll up. Repeat this process for all beef slices.
- 3. Heat a pan with a little oil. Cook beef rolls until nicely browned.
- 4. Remove rolls from pan and cut into bite-size pieces.
- 5. Top pieces with Miso Mustard Sauce and sliced ginger.
Slicing ginger: slice thinly horizontally.
Then slice thinly vertically.
Thinly sliced ginger in ice water to maintain crispness.Marukome provides this recipe "as is," developed for Institutional use, with industry standard measurements and ingredients. This recipe has not been tested or adapted for home use and therefore Marukome does not make any representation as to the results by individual users.
