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1 onion, diced
1 fennel, diced
4 garlic cloves, sliced
2 tablespoons minced ginger
Pinch red chili flakes
Blended oil
2 konbu sheets
1 cup mirin
1 cup rice vinegar
1 cup vegetable stock
1 cup soy sauce
1 cup packed bonito flakes
3/4 cup miso
1/4 cup yuzu
Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too).
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Other Recipes from this Episode
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