{"id":14922,"date":"2021-09-07T08:03:36","date_gmt":"2021-09-07T07:03:36","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/09\/07\/miso-broccolini-japanisches-gemuse-japanese-vegetable\/"},"modified":"2024-10-23T12:29:44","modified_gmt":"2024-10-23T04:29:44","slug":"miso-broccolini-japanisches-gemuse-japanese-vegetable","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/09\/07\/miso-broccolini-japanisches-gemuse-japanese-vegetable\/","title":{"rendered":"Miso Broccolini \u2013 Japanisches Gem\u00fcse \u2013 Japanese Vegetable"},"content":{"rendered":"

tMiso ist eine Paste aus vorwiegend Sojabohnen mit Zugabe entweder von Gerste, Reis oder anderem Getreide. Miso wird zu sehr vielen Speisen als Gew\u00fcrz ben\u00fctzt in Japan und es gibt mehrere Sorten davon. So unterscheidet man in Farben, rot Aka-miso<\/em>\u00a0(\u8d64\u5473\u564c), weiss\u00a0Shiro-miso<\/em>\u00a0(\u767d\u5473\u564c), gelb\u00a0Shinshu-miso<\/em>\u00a0(l\u00e4nger fermentiert als weisses), schwarzes miso,\u00a0Kuro-miso<\/em>\u00a0(\u9ed2\u5473\u564c) und Geschmack, scharf\u00a0Kara-miso<\/em>\u00a0(\u8f9b\u5473\u564c) und s\u00fcss\u00a0Ama-miso<\/em>\u00a0(\u7518\u5473\u564c), sowie\u00a0Awase-miso<\/em> (\u5408\u308f\u305b\u5473\u564c, eine Mischung verschiedenen Sorten). Diese Broccolini sind mit der weissen Paste gew\u00fcrzt, Miso Broccolini \u2013 Japanisches Gem\u00fcse. Dieser Beitrag ist f\u00fcr unsere Kulinarische Weltreise bestimmt, die Volkermampft<\/a> ausf\u00fchrt und diesen Monat nach Japan f\u00e4hrt.\u00a0<\/p>\n

************<\/p>\n

Miso is a paste made mostly from soy beans with the addition of rice, barley or seaweed or more. Miso is added to season the food and is in almost every dish. It can be bought in several variations. It varies in colors, <\/em>red\u00a0Aka-miso\u00a0(<\/em>\u8d64\u5473\u564c<\/em>), white\u00a0Shiro-miso\u00a0(<\/em>\u767d\u5473\u564c<\/em>), yellow\u00a0Shinshu-miso\u00a0(fermented longer as the white), black miso\u00a0Kuro-miso\u00a0(<\/em>\u9ed2\u5473\u564c<\/em>), and in taste spicy\u00a0Kara-miso\u00a0(<\/em>\u8f9b\u5473\u564c<\/em>) and sweet\u00a0Ama-miso\u00a0(<\/em>\u7518\u5473\u564c<\/em>), and also\u00a0Awase-miso\u00a0(<\/em>\u5408\u308f\u305b\u5473\u564c<\/em>, a mix of several). These broccolini are seasoned with the white miso. This entry goes to Japan with our culinary world travel of Volkermampft<\/a>!<\/em><\/p>\n\n\n

\"Miso<\/figure>\n\n\n

F\u00fcr 4 Personen:
3 Bund Broccolini (man kann auch normale Broccoli nehmen, aber man muss sie auseinander schneiden)
4 EL weisses Miso
2 EL Honig
1 EL geriebener Ingwer
50 ml Soja Sauce
50 ml Wasser
1 Schalotte, gehackt
Chili Pulver
1 Handvoll Cashew N\u00fcsse
1 EL Sesam Samen
Etwas Oliven\u00f6l<\/p>\n

F\u00fcr die Sauce die Miso Paste mit dem Wasser und Ingwer gut verschlagen. Zur Seite geben. In einer flachen Pfanne die Cashew N\u00fcsse kurz anr\u00f6sten, dann den Honig und das Chili Pulver dazu geben und gut in der Pfanne ausbreiten. Dann in einen mit Backpapier ausgelegten Teller geben und ausk\u00fchlen lassen, es ist karamellisiert. Den Wok mit etwas Oliven\u00f6l aufheizen und die Broccolini zugeben, unter wenden ca. 4 Minuten kochen, dann die Soja Sauce zugeben und nochmals 2 Minuten kochen. Die gehackte Schalotte zugeben und auf einem Teller anrichten. Die Miso Sauce dar\u00fcber giessen und die karamellisierten N\u00fcsse dar\u00fcber brechen.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
3 Bunches Broccolini (you can also use broccoli but need to cut them apart) <\/em>
4 tbsp white Miso<\/em>
2 tbsp Honey<\/em>
1 tbsp grated Ginger<\/em>
50 ml Soy Sauce<\/em>
50 ml Water<\/em>
1 Shallot, chopped<\/em>
Chili Powder<\/em>
1 Handful Cashew Nuts<\/em>
1 tbsp Sesame Seeds<\/em>
some Olive Oil<\/em><\/p>\n

For the sauce mix the miso paste with the water and ginger very well, set aside. In a flat pan roast the cashew nuts shortly then add the honey and chili to taste. Spread it in the pan until it caramelizes, then pour it onto a baking paper and spread to cool it down. In a wok heat some olive oil and add the broccolini, cook them on all sides for approx. 4 minutes then add the soy sauce, cook another 2 minutes. Add the chopped shallot and put onto a plate. Pour the miso sauce over it and decorate with broken pieces of the cashews.<\/em><\/p>\n\n

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\"\"<\/figure>\n<\/div>\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
\"Miso<\/figure>\n\n\n\n
\"Miso<\/figure>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit Korokke \u30b3\u30ed\u30c3\u30b1- japanische Kroketten aus Kartoffeln und gebratenem Hackfleisch<\/a> und Enten Gyoza mit Hot Pot \u2013 Kamo Gyoza Nabe<\/a>
Wilma von Pane-Bistecca mit Chicken Karaage \u2013 frittiertes Huehnerfleisch Japanisch<\/a> und Miso Broccolini \u2013 Japanisches Gemuese<\/a> und Nasu Dengaku japanische Miso Auberginen<\/a> und Japanische Gyoza Dumplings<\/a> und  Spargel und Auberginen Tempura<\/a>  und Tamagoyaki \u2013 japanische Eierrolle<\/a>
Sonja von fluffig&hart mit H\u00e4hnchen Yakitori<\/a> und  Japanischer Milchpudding<\/a>
Cornelia von SilverTravellers mit Heilbutt Filet \u00e0 la Miso Glazed Seabass<\/a>
Ute von Wiesengenuss mit Japanische K\u00fcche \u2013 Saibling Karaage<\/a>
Simone von zimtkringel mit Nasu Dengaku \u2013 mit Miso glasierte Auberginen<\/a> und Miso-Ramen mit Pilzen und Zuckerschoten<\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Japanische Pfannkuchen \u2013 Okonomiyaki<\/a>
Cornelia von SilverTravellers mit Okonomiyaki \u2013 herzhafte japanische Pfannkuchen<\/a> und  Teriyaki Lachs mit Sesam \u2013 einfaches schnelles Gericht aus Japan<\/a>
Britta von Brittas Kochbuch mit Ein paar Gedanken zu Japan<\/a> und Champignon-Tofu-Spie\u00dfe mit Edamamepesto<\/a>
Tina von K\u00fcchenmomente mit Kasutera \u2013 Castella Cake<\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Okonomoiyaki-Puffer mit Tomatensalat und Wasabi-Vinaigrette<\/a> <\/p>\n\n\n\n

Volker von Volkermampft mit Gebackene Aubergine mit Sojasauce<\/a> und Japanische Hackb\u00e4llchen (Niku-dango) in S\u00fc\u00df-Saurer So\u00dfe<\/a>.<\/p>\n\n\n\n

\"Miso<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

tMiso ist eine Paste aus vorwiegend Sojabohnen mit Zugabe entweder von Gerste, Reis oder anderem Getreide. Miso wird zu sehr vielen Speisen…<\/p>\n","protected":false},"author":5,"featured_media":161498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,639,76,84,393,139,22,43,491,45,492,197,168,33,23,100],"tags":[527,26,493,494,199,27],"class_list":{"0":"post-14922","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-from-around-the-world","11":"category-side-dish","12":"category-broccoli","13":"category-cashew-nuts","14":"category-chili","15":"category-vegetables","16":"category-honey","17":"category-japan","18":"category-marinade","19":"category-miso","20":"category-nuts","21":"category-sesame","22":"category-snack","23":"category-vegetarisch","24":"category-onion","25":"tag-cashew-nuss","26":"tag-gemuse","27":"tag-japan","28":"tag-miso","29":"tag-nut","30":"tag-vegetarisch","31":"post_format-post-format-gallery"},"yoast_head":"\nMiso Broccolini \u2013 Japanisches Gem\u00fcse \u2013 Japanese Vegetable - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/09\/07\/miso-broccolini-japanisches-gemuse-japanese-vegetable\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Miso Broccolini \u2013 Japanisches Gem\u00fcse \u2013 Japanese Vegetable\" \/>\n<meta property=\"og:description\" content=\"tMiso ist eine Paste aus vorwiegend Sojabohnen mit Zugabe entweder von Gerste, Reis oder anderem Getreide. 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