ROKU Berlin

miso pickled tempeh 　テンペの味噌漬け（西京焼き）recipe 14th February 2021

こちらは前菜盛り合わせの主役に。真ん中がテンペの味噌漬け・味噌焼きです。
this was appetizer plate. center is the star💫, tempeh

these are with green peas tempeh I bought this at Dr.POGO❤️
グリーンピースのテンペを使って柔らかいお味噌で作った時。

this is 50g white miso version.... if you have big tempeh, better with 100g or so.
テンペ小さかったので味噌が結構余っちゃいました。
ついそのまま食べてしまいがちなテンペ。小腹が空いた時の魚肉ソーセージのような感覚が。。。で、味噌につける前に食べ過ぎて小さくなってしまったのです。テンペ❤️ラブ

MISO ZUKE is very traditional Japanese way of cooking.
it is pickling food in Miso, very famous one is white fish with white sweeter miso＝saikyo zuke.
(zuke means pickling)

miso slightly go into the ingredients, salty-deep umami.
and you oven it the surface get burned and so great flavor that all Japanese ppl love.

if you use softer waterly tempeh, it will be similar to white fish.
if you use harder stable tempeh, it will be similar to dried meat or smoked stuff like fish, cheese, egg or so.

i thought this Japanese way of cooking will be able to help all VEGAN ppl's craving for protein-UMAMI!

SOY is a GOD🙏❤️

＝＝ー＝ー＝ーrecipeー＝ー＝ー＝＝

(make MISO BED)

combine
50g miso (white is more gentle and sweet/brown is stronger)
1TBS sake
1TBS mirin
1tsp brown sugar
in a small container

put your tempeh in the bed
leave it 1-5days in the fridge (I like bit longer when the tempeh is stable, hard one).
take out bit of miso from surface.
bake in your oven 150℃ 20-25min.
depending on your oven, but you can see
until surface getting dark/burned on the edge.

thin(!) slice and eat.
really satisfactional heaviness.
good with sake, beer, wine like smoked cheese or egg. upper food⤴️
sandwich also amazing.
it is nice if it's cold too, good for lunch-box.

日本の方には説明不要、皆さんのいつもの分量で味噌床を作っていただいて、漬けて、
少し味噌を拭ってから魚のように焼いてください。
私は硬いテンペなら３日くらいつけたほうがしっかり味がしみて好きです。
テンペのメーカーによって食感などは違うので好きな固さのテンペを見つけてください。
柔らかいのだと白身魚の西京焼きっぽく、固いのだと干し肉とか燻製っぽい感じ。
最高です、和食のアイデア❤️

こちらはしっかりがっしりしたテンペで作ったもの。these are with stable/harder tenpeh.
ちょっと焼きすぎたと思ったけど燻製みたいで全然美味しかった！😋 i think it was too much burned but taste great!