Grilled summer veg salad with moromi miso

Grilled summer veg salad with moromi miso

breakfast | serves 6–8

You can use any veg you like here, but you want different textures; green beans and cabbage are great as well. Miso is the key flavour in this dish, as it adds serious earthiness and plenty of umami – that distinctive savoury flavour so prevalent in Japanese food.

1. For the moromi miso dressing, whisk all the ingredients together in a bowl until combined. Try to make the dressing a few hours before you’ll need it, so the flavours have time to combine and settle.
2. Blanch the broccoli in a large saucepan of salted boiling water for 2 minutes, or until just tender. Drain, and immediately plunge into a bowl of iced water. Repeat with the asparagus. Once cold, drain the vegetables and dry on kitchen towel.
3. When ready to cook, heat a griddle pan or barbecue to a high heat. Brush the broccoli and asparagus with a little vegetable oil and season with black pepper. Grill the vegetables on the hot pan or barbecue for 5–8 minutes, turning occasionally, until lightly charred and warmed through. Remove from the pan or barbecue and toss through the dressing until evenly coated. Add the edamame and serve while hot with the mitsuba leaf and some pickled ginger scattered on top.

Note Mitsuba is a herb, commonly used as a garnish. If unavailable, use coriander. Moromi miso is thickened with rice or barley, making it quite chunky. It’s more often used as a condiment for dipping raw veg than for cooking. If you can’t find this use 100g of barley miso instead.

 

Recipe Roka restaurant
Photo Dan Jones


from Issue 30

ingredients

• 20 sprouting broccoli stalks
• 20 asparagus spears
• Vegetable oil
• 160g podded edamame beans
• A small bunch mitsuba leaf (see note)
• Pickled ginger, to garnish

Moromi miso dressing
• 160g moromi miso (see note)
• 80ml rice wine vinegar
• 80ml soy sauce
• 1 small shallot, finely chopped
• 1 garlic clove, crushed
• 20g ginger, finely grated

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