Because my father would get mad... 'Turnip Miso Cheese Bake' that I want to make with care
My father was a man who was particular about the 'firmness' of turnips.
He would complain if the turnips in miso soup or stew were too soft.
| Turnips that are too soft are a no-go
Because of that, I had a rule that 'turnips that are too soft are a no-go'.
Even though I don't live with him anymore and I'm not cooking for him, I still find myself thinking, 'I must make sure not to overcook them...' whenever I make miso soup.
I feel that habits from childhood create so many of 'my norms.' What are your 'norms'?
| Enjoy the contrast of texture and flavor
That's why the 'Turnip Miso Cheese Bake' I'm introducing this time also has a key point: don't overcook them when dry-frying in the pan.
Saying 'because my father would get mad... (laughs)' is just a joke, but by not overcooking them, you create a contrast in the turnip's texture.You can perceive the taste and sweetness of the turnip differently between the slightly firm parts and the soft, mushy parts.
Also,a flavor contrast is created between the places where there is plenty of miso cheese and the places where there isn't.This is a dish better suited for a snack or with bread rather than as a side dish for rice.
By the way,I use vegan cheese, but just like real cheese, it tastes twice as good when used with 'miso'!The combination of fermented foods is a perfect match.
Now, let me introduce the recipe right away!
| Ingredients (for 2 people)
2 turnips (200g)
1 tbsp each of miso and olive oil
1/2 tbsp sake
Melting cheese (vegan) as desired
| How to make
Peel the turnips and cut them into 1cm thick slices.
Dry-fry them in a pan without oil until they are lightly browned.
A slight translucency is the target.
In a bowl, mix 1 tbsp each of miso and olive oil,
and 1/2 tbsp of sake.
Place the dry-fried turnips in a heat-resistant container, and top with the miso sauce and your desired amount of cheese. Bake in the oven until browned, and it's done.
| A turning point. So I want to change a little
Thank you for reading this far.
It has been exactly two years since I started note with the goal of publishing.
I want to continue writing recipes, but since this is a good turning point, I want to change a little.I don't have any ideas yet on how...
Also, even before the release, I often get asked, 'Aren't you doing any events?' or 'When is the autograph session?', but even though I have actively organized events myself, everything has completely changed in the last few months.
'If someone else organizes it, I'd like to go.'I've become quite passive... I would like to write an essay about this again later.