What you need? (For the Salad)
1 box Salmon Sashimi (from supermarket)
1 Avocado (ripe, ready-to-eat)
some Rocket Leaves (washed) (For the Dressing)
2tbsp Lemon juice
1tbsp Miso Paste
Sugar (to taste)
How to prepare? 1 Cut avocado into approximately 1cm thick slices. 2 Arrange salad in a serving bowl. 3 Whisk lemon juice and miso paste into smooth texture. Add sugar to suit your taste. 4 Serve salad chilled.
What you need?
500g Asparagus (woody ends removed)
2 knobs of Butter (room temparature)
1tsp Miso paste (mixed with 2tsp water)
1/2tsp Freshly Grated Ginger
1 clove Garlic (finely chopped)
1/2tsp Sesame Oil
1/4tsp Fish Sauce
Sesame Seeds (garnishing)
How to cook? 1 Preheat oven to 190°C. Spread asparagus evenly on baking tray. Place butter on asparagus. Lightly mix them up. Bake asparagus for approximately 10 minutes. Thick asparagus may need longer cooking time. 2 Mix together the remaining ingredients to make the Ginger Miso sauce. 3 Pour sauce onto cooked asparagus and garnish with sesame seeds.
Portion for: 2 people
Preparation time: about 5 minutes
Cooking time: 7-8 minutes
What you need?
4-5 Fresh Shiitake Mushrooms (you can also try with Portobello)
2 Small Cherry Tomatoes
2 Medium-size Fresh Prawns (peeled)
2tbsp Kewpie Japanese Mayonnaise
How to cook? 1 Cut out stems from the mushrooms and chop them finely with the fresh prawns and tomatoes. 2 Mix in Miso, Mayonnaise and honey. 3 Place the mushroom caps (bottom facing up) on baking tray. 4 Spoon in the Miso-Mayo mixture on the mushroom caps and bake in 'toast' mode for approximately 7 minutes. 5 Serve hot.