
Umami Chef are excited to be exhibiting at the food and drink expo at the NEC in Birmingham, from the 25th to 27th April. If you’d like to come and meet us we will be on stand L149
Umami Chef are excited to be exhibiting at the food and drink expo at the NEC in Birmingham, from the 25th to 27th April. If you’d like to come and meet us we will be on stand L149
I think this might be my favourite thing to make with miso. It tastes like condensed milk and toffee, with a depth of savouriness that is impossible to describe. It’s so delicious I’ve been eating it straight from the jar – not something I advise as it is basically just butter, cream and miso!!
This brown butter spread can be used in all your cake/biscuit recipes to replace the normal butter – giving all your bakes an extra depth of flavour that will impress even the most sceptical of miso eaters. Or it can be spread onto pancakes, waffles, or anywhere else you need butter with an extra special quality.
This recipe was given to me by the incredibly knowledgeable Cooking with Q. Follow him on YouTube or Instagram for lots more ideas for cooking with fermented foods.
Mirin
Mirin is a sweet wine used in Japanese cookery. In the UK we’re most familiar with its use in teriyaki sauce, but it is used in a wide range of other Japanese dishes.
Traditionally mirin is made from shochu, a Japanese spirit usually made from sweet potato. Shochu is difficult (and expensive) to get hold of in the UK, so I’ve used vodka.
It’s really easy to make – just mix koji, cooked rice, and a neutral tasting spirit. Then leave at room temperature for 2 – 3 months. I mixed 300ml vodka, 100g koji and 100g of cooled, cooked rice.
After 3 months the mirin develops a rich golden colour. At this stage you can strain off the solids or leave it to mature further. I like to leave the solids in the liquid, carefully pouring off the amount I’d like to use for each recipe. This means I get the best of both worlds – the ability to use it now and for it to mature further with time.
Much of the mirin available in the UK is made from sweetners and not produced in the traditional way. By creating your own mirin you get to experience a product that is naturally fermented and rich in nutrients.