1 no ingredients
Directions
1/2 c red miso
3 TB white miso
2 egg yolks
2 TB sake
2 TB mirin
1 TB sugar -- or to taste
1/2 c dashi <
1/2 c diluted, defatted chicken
: stock
: Optional (choose one)--
: Fresh ginger juice -- to
: taste
: grated lemon zest -- to
: taste
: ground toasted sesame seeds
: to taste
In the top of a double boiler add the misos, egg yolks, sake, mirin
and sugar and whisk to combine. Place over simmering water and
gradually stir in the dashi. Stir continuously until thick. Add any
of optional seasonings and allow to cool to room temperature. Store
covered in refrigerator for up to 2 weeks. Bring back to room
temperature before using.
Recipe By : COOKING RIGHT SHOW #CR9751
Date: Tue, 22 Oct 1996 10:44:56
~0400 (
Servings: 1 servings
Miso Topping For Grilled Vegetables & Fish Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Japanese; Seafood; Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into antiquity, in fact as far into history as ancient Egypt, and possibly even further. However, mostly, these old recipes were just primitive hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by the Romans. He recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as bay, rue and parsley. In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy land, such as parsley, basil and rosemary. These new foods and tastes led to a surge in publications on food, some of which still exist in academic collections. By the arrival of the twentieth century, recipe publications are in great demand, mostly due to better eduction, people having more spare time and a general increase in wealth. The introduction of television brought us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Miso Topping For Grilled Vegetables & Fish recipe.
