- Publish Date
- Thursday, 1 December 2016, 2:03PM
- By Allyson Gofton
Miso is prepared from cooked, mashed, salted and fermented soy beans. It’s essential to Japanese cookery. It comes in a variety of colours, textures and saltiness and can be used in dressings, make instant soup, marinades and more. It’s now readily available in most supermarkets- look in the Asian food sections.
Simple to cook and can be served warm or cold - ideal to prepare in advance. The mint leaves are a great match with the miso dressing.
- 7-10 cm piece of fresh ginger, peeled
- ¼ cup shoyu soy sauce
- 2 tablespoon sesame oil
- 1 teaspoons ground white pepper
- 1 kilogram beef fillet, well trimmed
- 3 red peppers, halved and grilled
- 3 cups baby salad greens
- 1 cup fresh mint leaves
- ½ cup olive oil
- 2 tablespoon each sesame oil and toasted sesame seeds
- ¼ cup cider vinegar
- 2 tablespoon honey (rewa rewa is good here)
- 2-3 teaspoon white miso paste
- Preheat the oven to 200°C . Set the rack in the middle of the oven.
- Grate the ginger finely and mix with the soy sauce, sesame oil and white pepper. Rub over the beef fillet. (At this stage the beef can be refrigerated overnight).Heat a frying pan until very hot. Seal the beef on all sides.
- Transfer to the preheated oven for 20 minutes. Remove and stand on a warmed plate for 10 minutes before carving and serving with grilled red peppers, topped with the Mint Salad and Miso Vinaigrette.
Mint Salad with Miso Vinaigrette
- Wash the salad leaves and mint leaves together and either spin dry in a salad spinner or shake in a clean tea towel. To keep crispy for 1-2 hours before serving wrap the washed leaves in a clean tea towel and keep in the fridge until ready to use.
- For the dressing, place all the ingredients in a jar, seal and shake to combine.
When making dressing, cider and wine vinegars will offer a far subtler taste than distilled vinegar.
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