A picture of Miso Brined Garlic Shoots.

Miso Brined Garlic Shoots

cookpad.japan @cookpad_jp

This is the miso brined garlic sprouts that's been resting since last weekend. I've been cooking garlic sprouts the same way, but I decided to try out something new by brining them in miso, and it was a success!! Please give it a try!

You can consume several bowls of white rice with these garlic sprouts! For those who are concerned about the salt content, rinse the miso before serving. It's up to you. Recipe by pumpkin1980

This is the miso brined garlic sprouts that's been resting since last weekend. I've been cooking garlic sprouts the same way, but I decided to try out something new by brining them in miso, and it was a success!! Please give it a try!

You can consume several bowls of white rice with these garlic sprouts! For those who are concerned about the salt content, rinse the miso before serving. It's up to you. Recipe by pumpkin1980

Miso Brined Garlic Shoots

cookpad.japan @cookpad_jp

This is the miso brined garlic sprouts that's been resting since last weekend. I've been cooking garlic sprouts the same way, but I decided to try out something new by brining them in miso, and it was a success!! Please give it a try!

You can consume several bowls of white rice with these garlic sprouts! For those who are concerned about the salt content, rinse the miso before serving. It's up to you. Recipe by pumpkin1980

This is the miso brined garlic sprouts that's been resting since last weekend. I've been cooking garlic sprouts the same way, but I decided to try out something new by brining them in miso, and it was a success!! Please give it a try!

You can consume several bowls of white rice with these garlic sprouts! For those who are concerned about the salt content, rinse the miso before serving. It's up to you. Recipe by pumpkin1980

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Ingredients

400 mlGarlic shoots (fresh)
2 tbspRed miso
1and 1/2 teaspoon Sugar
1 tspUsukuchi soy sauce

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Steps

1

After chopping the garlic sprouts into bite-sized pieces, parboil for 3 minutes in boiling water. Then drain in a colander.
2

Combine the seasonings in a resealable plastic bag, then add the parboiled garlic shoots to the bag, and evenly rub in the seasoning. You could eat them after 6 hours, but it's even better the day after.

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cookpad.japan @cookpad_jp

on November 30, 2013 05:49

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