Easiest Way to Cook Appetizing Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce

Leila Collier
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Easiest Way to Cook Appetizing Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce
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Easiest Way to Cook Appetizing Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce Delicious, fresh and tasty.

Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce. Great recipe for Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce. I figured the aroma of the versatile shio-koji could stand in for miso, so I tried making something in the style of vinegar miso sauce. Great recipe for All-Purpose Seasoning with Shio-Koji ＆ Amazake Sweet Shio-Koji.

This Shio-Koji special sauce is the tip!!

Adjust each portion according to your favorite taste.

Any choices from eggplant, pumpkin, zucchini, Okura etc.

You can cook Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce using 3 ingredients and 6 steps. Here is how you cook it.

Ingredients of Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce

  1. You need 1 bunch of Nanohana.

  2. You need 4 tbsp of Sweet shio-koji.

  3. It’s 4 tsp of Vinegar.

Then deep-fry them without breading or batter!

Soy sauce — to taste Buy a piece of red sea bream that has already been prepared for sashimi use — boned, trimmed and skinned.

This should be easy to get at any large supermarket, fishmonger.

Once it is boiled, put the fish in.

Spring Flavor using Sweet Shio-koji ♪ Blanched Nanohana with Vinegar Sauce step by step

  1. Cut 1 cm off of the end of the nanohana stems, and soak the bottom ends of the nanohana in water to crisp them up..

  2. In a large pot of boiling water add a little salt (not listed), and holding the leaf ends of the nanohana, cook the stem end of the greens for about 30 seconds, using cooking chopsticks to keep the stems underwater..

  3. Flip the nanohana over and boil for a further 20 seconds, and afterwards, boil the whole nanohana until the leaves turn a uniform dark green (about 30 seconds). Remove and cool in ice water..

  4. Drain well, and cut into 3-4cm pieces. Shake out even more water it possible..

  5. Mix together the sweet shio-koji and the vinegar, and spread over the plated nanohana. You can also mix the sauce and nanohana together in a bowl and then put on a plate..

  6. ※ I used Iio Jozos "Fuji Vinegar." The acidity and the flavor varies among vinegars, so make sure to test the flavor..

Take some liquid from above mentioned pot to make miso sauce softer.

Add the miso sauce to the fish pot.

Add cut spring onion, sliced ginger, too <Notes> Nuta (nuta-ae) is a type of sumiso-ae [dishes with vinegar miso dressing], and often features a combination of green onion or chives and seafood (calamari, scallops, tuna; raw or lightly cooked).

When made with only one type of ingredient, it is typically the vegetable, as above.

For the dressing, sometimes karashi Japanese mustard is added.