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Bocconcini & Cherry Tomatoes With Basil Miso Sauce
Introduce
Chef :
Hiroko ListonBocconcini & Cherry Tomatoes With Basil Miso Sauce
In Japan, there is a small tree called ‘Sansho’, which fruit is often called Japanese Pepper and used as a spice. Its leaves are beautifully aromatic and they are the best addition to the sweet miso sauce. But … ‘Sansho’ leaves are impossible to find where I live. I thought about the substitute for ‘Sansho’ leaves. Something aromatic and easily available … that is Basil. I tried Basil anyway. WOW!!! It was great, though it was definitely Italian. Then a new salad recipe was made.
Ingredient
Food ration :
4 servings
200 g
Cherry Tomatoes
2 tablespoons
White Miso
1 tablespoon
Sugar
1 tablespoon
Rice Vinegar *OR White Wine Vinegar
Cooking instructions
* Step 1
In a bowl, combine White Miso, Sugar, Vinegar and Basil.
* Step 2
Cut Bocconcini and Cherry Tomatoes in halves, add to the sauce. Mix gently and serve immediately.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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