|Sapporo may not have been used to make the miso, but it was instrumental in the night's success.|
Would we be able to rekindle our cooking chemistry with a one of a kind Sushi feast, or would we be felled by giant beers, sake and questionable fish?
Adapted from All Recipes
|Soft tofu doesn't stand up to cutting well.|
2 tsp dashi granules
4 cups water
2 tbsp red miso paste
1 tbsp white miso paste
8 oz silken tofu, drained and diced
2 Chinese Chives, diced into 1/2" pieces.
- Combine the water and dashi in a medium saucepan and bring to a boil.
- Reduce the heat to medium and whisk in the miso paste. Stir in the tofu and green onion.
- Simmer lightly for 3 minutes and serve.
|I managed to not make a single "Miso horny" joke once all night! Adulthood achieved (Ahhhh, crap...)|
|Kevin's fancy camera makes our mushy edamame look far more exciting than it was (note: be careful when steaming still frozen edamame). Also, enjoy the sneak peak of our tempura.|
|The secret to fancy pictures is selective blurriness. Kevin's fancy camera makes me feel like I'm writing for an actual serious food blog. Take that, uninteresting tuna!|