Recipe

Sake-cooked Asparagus With Seaweed Garnish Recipe


Sake-Cooked Asparagus With Seaweed Garnish Recipe
Asuparagasu no Toroni

Mokona

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Ingredients
  • 1 bunch (approx. 12 stalks) asparagus
  • 4 packets of ajitsuke-nori seaweed
  • 2 tsp sake (fortified rice wine)
  • 1 tbsp mirin
  • 2 tbsp Japanese soy sauce
  • salt

Directions
  1. Wash asparagus and cut off tough base of stems.
  2. Using scissors, cut ajitsuke-nori seaweed into fine strips, lengthwise.
  3. Bring a saucepan of lightly salted water to a boil. Slide the hard stalks of the asparagus, but not the tender tips, into the water.
  4. Return to a boil and simmer until the hard stalks are only just done. Submerge the tips and simmer for 1 minute, or until just tender. Drain and cut into 1-inch pieces.
  5. Put sake, mirin, and soy sauce into a small saucepan and bring to a boil. Remove from heat.
  6. Arrange asparagus into 4 small bowls. Pour over the sauce and sprinkle over shredded seaweed.

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