A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
|
|
|
Directions: Snap the tips from the asparagus and save for future use. Slice the
stalks lengthwise into strips 1/2" wide, then cut these into 1 1/2"
lengths. Over high heat, bring 2 c water to a boil. Add the
asparagus, return to the boil, and drain immediately in a sieve. Run
under cold water to cool them quickly, and pat dry with paper towels.
In a small mixing bowl, combine the miso with the dry mustard & mix
until smooth. Spread half the mixture in a shallow baking dish &
cover with a double thickness of cheesecloth the size of the dish.
Place the asparagus in one layer on the cheesecloth & cover with
another double thickness of cheesecloth. Top with the remaining miso
& mustard mixture. Marinate for about 3 hours at room temperature,
or refrigerate overnight.
Discard the dressing before serving the asparagus.
"Foods of the World" Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens.
| Ingredients:
6 Asparagus stalks; peeled
1/2 Cup(s) Shiro miso
1 Tablespoon(s) Mustard, powdered |
|
|
|
Check some related to KARASHI ZUKE (MISO-MARINATED ASPARAGUS) videos
Similar recipes:
|
Marinierte toamten (marinated tomatoes) * Tomatoes should be peeled and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Place t...
Impossible ham & asparagus Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the
asparagus and onions in plate. Beat milk, eggs, ba...
Chicken & asparagus roulades Flatten each chicken breast half to l/4-inch thickness between plastic wrap
or waxed paper. Mix salt, onion powder and d...
Alfred portale's jumbo asparagus salad Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma, Parmesan,
and Lemon Vinaigrette
1. For the vinaigr...
Asparagus with tofu dressing ~Boil or lightly steam asparagus for 3 of 4 minutes (or just until the colour brightens). Plunge immediately in cold water to...
Mushroom & barley miso soup Heat oil in a large pot & saute the onions & thyme. After 5 minutes,
add the mushrooms & cook for another 2...
Asparagus and acorn squash rings Trim thick asparagus ends; cut squash in half
crosswise. Scoop out and discard squash seeds; slice
squash into 1...
Veal scallops with asparagus, lime sauce 1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper.
Dust both sides of veal scallops with seasoned flou...
White asparagus with brown butter SNAP OFF THE WOODY ENDS of the asparagus and discard them or save them to
make soup. Using a vegetable peeler, peel the ...
Lemon chicken asparagus In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, ...
Marinated london broil Combine soy sauce, sugar, mustard, sesame oil, onion, ginger, garlic, and
pepper in blender. Whirl until combined.
Arra...
Miso barbequed tofu In a small saucepan, whisk together arrowroot and water. Heat and add
miso, mirin, plum sauce and brown sugar. Stir an...
Asparagus with apple vinaigrette VINAIGRETTE:
1. In a saucepan, over medium heat, simmer the apples and honey in water
until tender.
2. Cool in the...
Chicken asparagus marsala Pound the chicken pieces to 1/4-inch thickness.
Melt the butter or margarine in a fry pan over medium-high
...
Carne adovada (marinated pork) Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour
over meat and marinate in refrigerator 6-8 hours ...
Potato crepes with scallops, salmon and asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths
with a diagonal rolling cut: slice off the tip at an...
Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a
large pot of boiling water for about 4 minutes,...
Mary's marinated london broil Combine ingredients for marinade in large zip-lock plastic bag. Add meat.
Zip bag and let London broil marinate at room ...
Balsamic-marinated flank steak POUR dressing over steak in large resealable plastic bag. Seal bag; turn to evenly coat steak with the marinade. Refrigerate ...
Broccoli and asparagus quiche Combine ingredients except eggs and reserve 1/4 cup of the cheese and green onions. Lightly beat the eggs and season with sa...
Seafood and asparagus stir-fry * - or Chinese white wine
** - shelled and deveined
*** - cut in half horizontally
**** - and cut in half diagonal...
Spargel in weisser sosse (white asparagus in white sauce) Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine
in a saucepan. Add flour; blend. Gradually po...
Marinated flank steak (mainbeef - 1) Maple Keywords: Sherry
Source: File/MAINBEEF.ZIP
2 1/2 to 3 - lb beef flank steak 1/2 - cup maple syrup 1/2 - cup soy...
Grilled marinated seafood Make two marinades as follows: Place 1 cup of the olive oil and 1/4 cup of
lemon juice in each of two bowls. Add the d...
White asparagus in white sauce Drain asparagus spears, reserving 1/2 cup of the liquid. Heat
margarine in a saucepan. Add flour; blend. Gradually po...
Asparagus and ricotta ravioli Bring 3 quarts water to boil and add 1 T salt. Set up an ice bath. Cook
the asparagus in boiling water until very tender, a...
Marinated beef province style Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic,
using the tip of a firm knife, in a pinch of sa...
Small chickens marinated in tequila and lime Remove backbones from chickens. Flatten chickens with palm of hand.
In large bowl, combine lime juice, tequila, olive oil...
Marinated soy chicken Mix the water, soy sauce, vinegar, garlic, ginger, and Sweet
&
Low together in a pan. Set the chicken in it and bring to...
Asparagus with blue cheese - gghol Snap ends off asparagus spears. Fill medium skillet with 1-inch water and
bring to a boil. Add asparagus in single lay...
White asparagus with orange-butter sauce Juice five oranges over a sieve, about 1 1/2 cups. Zest one orange. Using a paring knife, remove the skin, pith, and outer me...
Broiled or grilled marinated chicken (gai yang) A street and market food served everywhere in Thailand, this chicken is
traditionally associated with the Northeast. At t...
Marinated melon nibblers Cut melons in half. Remove seeds and fibers form center of each. Using a
melon baller, make about 24 balls from each melo...
Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). R...
Asparagus with mustard dressing Fill large skillet with enough water to cover asparagus. Add 1/2 teaspoon
salt. Bring to boiling. Add asparagus. Return t...
Fresh asparagus Wash asparagus spears and trim off tough ends. Place asparagus in boiling
salted water and cook until tender, 7 to 10 m...
Fried asparagus Cook asparagus spears in boiling salted water
until barely tender. Drain on paper towels. In wide
bowl, beat egg...
Marinated chuck steak Combine all ingredients except steak in a blender, then pour over meat and
refrigerate 2-6 hours. Grill over medium-hot f...
Asparagus pesto with tiny potatoes and pasta For the pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for...
Marinated bean salad In a screw-top jar combine vinegar, oil, and sugar; cover and shake well.
In a large mixing bowl combine the garbanzo bea...
|
Loading...
|
|
::