Karashi Zuke (Miso-Marinated Asparagus)
Yield
10 servingsPrep
20 minCook
10 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
asparagus
peeled |
*
|
| ½ | cup |
miso paste
|
*
|
| 1 | tablespoon |
prepared mustard
powdered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
asparagus
peeled |
*
|
| 118 | ml |
miso paste
|
*
|
| 15 | ml |
prepared mustard
powdered |
|
Directions
Snap the tips from the asparagus and save for future use.
Slice the stalks lengthwise into strips ½ inch wide, then cut these into 1½ inch lengths.
Over high heat, bring 2 cups 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 and mix until smooth.
Spread half the mixture in a shallow baking dish and cover with a double thickness of cheesecloth the size of the dish.
Place the asparagus in one layer on the cheesecloth and cover with another double thickness of cheesecloth.
Top with the remaining miso and mustard mixture.
Marinate for about 3 hours at room temperature, or refrigerate overnight.
Discard the dressing before serving the asparagus.
