Add Walnut Miso Paste to steamed, boiled or roasted vegetables to give a sweet-savoury and deep nutty flavour. I especially love this paste over green beans or spinach.
This recipe makes about 1/3 cup.
1/2 cup (about 1 oz) of shelled walnut kernels
1 tablespoon of miso paste of your choice (I prefer unpasteurized miso)
1 tablespoon of mirin
1/2 tablespoon of brown sugar or sweetener of your choice
1. Place the walnuts in a frying pan and dry-roast them over medium heat, stirring occasionally, until the kernels start to brown a bit and smell nice and toasty.
2. Remove from the pan before they get burned.
3. Let cool enough to handle, then wrap them up in a clean tea towel or paper towel and rub them together until most of the outer skin is removed.
4. Open up the paper towel and remove the skinned kernels. If there’s a bit of skin left on them there’s no problem, but removing most of the skin makes the nutty taste of the walnuts come through better.
5. Once the walnuts are toasted and skinned, put them in a mortar and pestle, or a food processor with chopping blade, and crush them up as finely as you prefer (I like it to be quite fine with a few small chunks).
6. Add the mirin, miso paste and sugar and stir well until combined.
7. Store in a tightly sealed container in the refrigerator for up to a week. To use, add as much as you like to blanched, boiled or steamed vegetables.
SOURCE: Just Bento