David Chang's MOMOFUKU cookbook is a collection of recipes from his various restaurants in New York. I bought this for myself back in January wanting to read about his varied approach to Asian cuisine and challenge myself to work my way through his recipes. In preparation for some of the items in his book, I decided to make these little treats.
5 tbsp unsalted butter with 1/2 cup shiro miso
Combine well, refrigerates up to a few weeks
Chang writes "it just tasted good-so good I licked it off my fingers, like cake frosting."
I am going to use this tonight to make his pan-roasted asparagus, poached egg and miso butter
Pickled Carrots and Daikon
Julienned Carrots and Daikon and one batch of brine for vinegar pickles as follows
1 cup piping hot water
1/2 cup rice wine vinegar
6 tbsp sugar
2 1/4 tsp kosher salt
Will keep for weeks.
I made a half recipe
2 cups loosely packed dried shiitake
1/2 cup sugar
1/2 cup light soy sauce
1/2 cup sherry vinegar (I used half red wine and half balsamic as I did not have sherry)
1 3-inch knob of fresh ginger, peeled
Steep shiitakes in boiling water until softened. Trim off and discard stems and slice caps into 1/8 inch thick slices. Reserve 1 cup of steeping liquid, pass through fine-mesh strainer to remove any sand or debris.
Combine reserved steeping liquid, sugar, soy sauce, vinegar, ginger and sliced shiitakes in saucepan. Turn heat to medium and bring to a simmer and simmer gently, stirring occasionally, for 30 minutes. Let cool.
Discard the ginger, and pack the shiitakes and as much liquid as necessary to cover them into a container. These are ready to eat immediately (and they were good!) and will keep, refrigerated, for at least 1 month.
I can't wait to have my pickles with a nice bowl of ramen!