Japan perfumes: Pak Choï sautéed in miso and sesame.
We often eat Pak Choï since our stay in Singapore. I used to cook it in the Chinese, with garlic, soybeans and oyster sauce (see this recipe) but I wanted to try another way to enhance it. This Japanese Miso and sesame is an excellent surprise: fast and simple to prepare while respecting the crunchy side of the Pak Choï. gluten -free dish is ideal for accompanying steam rice or grilled fish. The white miso (Shiro Miso) brings him sweetness, while the grilled sesame seeds enhance his aromas. Rich in nutrients, this dish is an excellent option for a healthy and balanced diet. Whether you are a lover of Japanese cuisine or simply looking for an original accompaniment, this Pak Choï sautéed at Miso is an excellent choice.
- 4 Pak Choï
- 2 CS of white miso (shiro miso)
- 2 tbsp tamari sauce (or gluten-free soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove of garlic, chopped
- 2 cm of grated fresh ginger
- 1 tbsp toasted sesame seeds
- 1 tbsp of water
- 1- Cut the Pak Choï in half lengthwise (or in pieces if you prefer) and rinse them carefully.
- 2- In a bowl, mix the miso, tamari sauce, rice vinegar and water.
3- Heat the sesame oil in a pan and add the garlic and ginger. Brown for 1 minute.
4- Add the Pak Choï and jump them for 2 minutes over medium heat.5- Pour the Miso sauce over the vegetables and mix well to coat. Cook for another 4 or 5 minutes, covered.
6- Serve hot, dotted with grilled sesame seeds.