CABBAGE WITH MISO BUTTER

I first had a dish with anchovy butter in Kyoto and it was amazing. The butter infused a simple dish with such deep flavour, and it inspired me to create vegetarian a version, hence the miso butter

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the cabbage in half vertically. Heat the oil in a large frying

Step 2

pan over a medium heat and then place the cabbage into the pan,

Step 3

cut-side down. Fry for 1 minute and then add 150ml of water to the

Step 4

pan. Turn down the heat to medium-low and then partially cover the

Step 5

pan, allowing steam to escape. Cook for 4–5 minutes, or until the

Step 6

cabbage is just tender.

Step 7

While the cabbage is cooking, combine the miso, butter, mirin and

Step 8

sugar in a small bowl, making sure there are no lumps. (If you put the

Step 9

mixture in a microwave for 30 seconds, it is easier to mix.)

Step 10

Check the cabbage – if there is any water in the pan, remove the lid

Step 11

and simmer for a few minutes to allow the water to evaporate completely.

Step 12

Add the miso-butter mixture into the pan and cook, covered, for 2–3 minutes. Remove the lid and allow to cook over a medium-low heat for

Step 13

2 minutes or until the miso starts to caramelise – check halfway through

Step 14

the cooking time and add a little water to stop the ingredients from

Step 15

burning. When the cabbage is nicely caramelised and sticky, remove

Step 16

from the heat.

Step 17

Heat a small pan and toast the pine nuts over a low heat for 3–4 minutes.

Step 18

Place the cabbage halves, cut-side up, on individual plates. Scatter

Step 19

the pine nuts over the cabbage, and sprinkle the ao-nori powder over

Step 20

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