Fresh Vegetable Sticks with Spicy Miso Dip from The Sushi Experience by Hiroko Shimbo

Name: Fresh Vegetable Sticks with Spicy Miso Dip from The Sushi Experience by Hiroko Shimbo
Ingredients: ½ cup akamiso (brown miso); 1 tablespoon toban jiang (Chinese chile bean sauce); 5 tablespoons sugar; 2 tablespoons mirin (sweet cooking wine); 1 tablespoon sake (rice wine); 9 ounces pork belly meat or ground pork, fatty part; 2 tablespoons minced garlic; 1 tablespoon sesame oil; 2 tablespoons minced ginger; 2 Kirby cucumbers (6 inches long), partially peeled, leaving some strips of skin along the cucumber, and cut into halves; 1 small green bell pepper, stemmed, seeded, and cut into 8 strips; 1 small red bell pepper, stemmed, seeded, and cut into 8 strips; 1 medium carrot, peeled, cut into ½-inch-square sticks, about 5 to 6 inches long; ⅓ cup chopped walnuts or peanuts; ⅓ cup minced parsley; ½ small cabbage, cut into quarters

app.ckbk.com

Cucumber, carrot, celery, cabbage, endive, scallion, bell peppers—they are all excellent to eat fresh and raw. In this dish, I serve the vegetable sticks with a miso-based dip that I always make...

View Original

Share this recipe:

Ingredients

½ cup akamiso (brown miso)
1 tablespoon toban jiang (Chinese chile bean sauce)
5 tablespoons sugar
2 tablespoons mirin (sweet cooking wine)
1 tablespoon sake (rice wine)
9 ounces pork belly meat or ground pork, fatty part
2 tablespoons minced garlic
1 tablespoon sesame oil
2 tablespoons minced ginger
2 Kirby cucumbers (6 inches long), partially peeled, leaving some strips of skin along the cucumber, and cut into halves
1 small green bell pepper, stemmed, seeded, and cut into 8 strips
1 small red bell pepper, stemmed, seeded, and cut into 8 strips
1 medium carrot, peeled, cut into ½-inch-square sticks, about 5 to 6 inches long
⅓ cup chopped walnuts or peanuts
⅓ cup minced parsley
½ small cabbage, cut into quarters