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
Historians have found proof that recipes existed back into distant history, at least as far back into recorded history as the Egyptians, and possibly even further. However, mostly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a series of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. He also informs us how the ancient chefs made use of many aromatic flavours, including many that are still in use today like thyme, rue and parsley. During the succeeding few hundred years, the wealthy families of Europe competed with each other to serve up the best banquets, and as a consequence, chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications are in high demand, due to more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Karashi Zuke (Miso Marinated Asparagus) recipe.
