Macrobiotic-Style Vegetable Miso

Name: Macrobiotic-Style Vegetable Miso
Cuisine: American
Ingredients: 1 medium Burdock root; 1/4 Carrot; 15 grams Kiriboshi daikon (shredded dried daikon radish); 30 grams Walnuts; 150 grams Miso; 1 tsp Beet sugar; 2 tbsp Olive oil (vegetable oil)

cookpad.japan @cookpad_jp

This is a recipe from a book called "Delicious Recipes for a Macrobiotic Diet, Good for your Body" from Shufunotomo Co.,Ltd. That recipe used wheat miso for half of the miso content. We only have soy miso, so I just used soy miso. I added a bit of beet sugar to reduce the saltiness. The burdock root and walnuts bring out a nice flavor. This is pretty good regardless of being macrobiotic, perhaps?

The basics of macrobiotic cooking are to keep the peels and scum of vegetables. You can wash the dirt off the burdock root but don't peel it. It's convenient to use a blender for the mincing. This is enough to last for one week in the refrigerator, 1 tablespoon for 1 adult serving (I divide it up and freeze it). Recipe by Yukiline

cookpad.japan @cookpad_jp

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Ingredients

1 mediumBurdock root
1/4Carrot
15 gramsKiriboshi daikon (shredded dried daikon radish)
30 gramsWalnuts
150 gramsMiso
1 tspBeet sugar
2 tbspOlive oil (vegetable oil)

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Steps

1

Mince the burdock root and carrot. Quickly wash and wring-dry the kiriboshi daikon, then mince. Roughly chop up the walnuts.
2

Heat oil in a frying pan and cook the burdock root until fragrant. Then add the carrot and kiriboshi daikon. Cook until the vegetables have wilted.
3

Add the walnuts, miso, and beet sugar and cook, being careful not to burn it. Once the oil has thoroughly soaked in and is glossy, it's complete.