6 each asparagus stalks, peeled
1/2 cup shiro miso
1 tbsp mustard, powdered
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.
Servings: 10 servings
Karashi Zuke (Miso-Marinated Asparagus) Recipe brought to you by Recipe Ideas
Categories: Japanese; Vegetable
The History of Recipes
It is possible to trace the history of written recipes back into ancient history, certainly as far back as the Egypt of the Pharoahs, and maybe further still. However, generally, these early cook books were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and afters, something we still use today. This early Roman chef describes how the Romans were skilled in the use of many spices and herbs, including some that we all recognise such as bay, rue and parsley. During the following few hundred years, the rich families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording the recipes that were being prepared for the better households. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Karashi Zuke (Miso Marinated Asparagus) recipe.
