![Genmai rice cakes with okazu miso and aojiso](../../images_recipe/recipe_a12m.jpg) |
I always make this one in the hot season, when the aojiso tastes so good and goes so well with the rice. Enjoy the beautiful and refreshing taste of the sweet and spicy okazu miso (amakara okazu miso) okazu miso is miso you can eat directly, without stirring it into a soup and so on. |
Genmai rice cakes with okazu miso and aojiso
Ingredients
An appropriate amount of cooked genmai rice.
Okazu miso: (A good amount for making in one batch) 50 to 60 aojiso leaves, 1 tablespoon grape seed oil, 1 piece grated ginger, 1 bag Vegeta Soup Mix (with the powder removed from the bag), 3 tablespoons genmai miso, 3 tablespoons mirin, 2 tablespoons maple syrup (3 if you like it sweet), 1 tablespoon white sesame, an appropriate amount of sliced red chili pepper.
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[Recipe]
1) Cook the genmai beforehand.
2) Wash the aojiso leaves and chop finely. Grate the ginger. Slice the chili pepper into thin rings.
3) Heat some grape seed oil in a saucepan, fry the ginger, and when a nice fragrance is coming off, add the chopped aojiso leaves and fry lightly.
4) Add all the remaining ingredients to 3), simmer while mixing on a medium-low flame until the moisture evaporates off.
5) Form the genmai cakes, making a depression in one side in which to insert the okazu miso.
* If there is some okazu miso left over, put it in a preserving jar (or suitable vessel) and keep it in the refrigerator.
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[Made with the following vegetarian ingredients]
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Organic genmai miso
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Grape seed oil
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Vegeta soup powder
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Pure rice mirin
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Maple syrup
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Organic white sesame
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Sliced chili pepper rings
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[Staff comment]
People tend to eat more noodles in the hot season, but this okazu miso really helps to make the rice go down.
I really like the combination of the aojiso and the amakara miso.
It's easy to make, so I can make a lot and use it for different meals.
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[Customer feedback]
Can't stop myself from eating it!
This okazu miso looks as if it will go well with marinated and fried foods, so I might make a lot of it at one go. This website seems to have a lot of recipes that use shiso leaves. I'll have to start growing them myself!
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