Enokido Miso is a Sydney based, artisanal producer of high quality Japanese miso, soy and teriyaki sauces many of which are gluten-free …. which is where we come in.
Shinji, who heads up Enokido Miso, approached us at The Coeliac’s Revenge to develop recipes using his gluten-free products and after sampling them we were hooked. Shinji’s products have a depth and breadth of flavour we have not found in commercially produced soy products and their organic stamp is the icing on the cake.
We wanted to use these traditional Asian flavours in and out of that arena and have developed a number of delicious recipes such as the recipe below for Prawns with Orange and Miso Sauce; a sweet tart using maple syrup, ricotta and miso; vegetable and salad recipes as well as canapés, a sunflower seed aoli and more.
We’ll be posting all the recipes in blogs over the coming months and, although we have used Shinji’s products, we have also tested the recipes using readily available commercial alternatives and found that while the results will differ a little, they are perfectly interchangeable.
However, if you can make it to Sydney’s Carriageworks Farmers Markets at Everleigh on Saturday mornings, you’ll find Shinji and his wife selling their organic products and making miso soup to warm the cockles of your wintery hearts.
Hope you like our east meets west double act.
Caren, Jan and Rosie
PRAWNS WITH ORANGE MISO SAUCE
Serves 6 as an entree
Orange Miso Sauce
80 ml mirin
80 ml sake
1 tablespoon caster sugar
80 gm Miso*
1 large orange, zest only
The Prawns
800 gm green prawns, peeled and deveined
30 ml olive oil or melted butter
Sea salt and freshly ground pepper
Combine mirin, sake and sugar in a small pan over low heat, stirring to dissolve the sugar. Simmer until the mixture reduces by one third.
Add the miso, stir and cook for a couple of minutes until thickened.
Remove from the heat. Stir in the orange zest and set aside.
Heat a large frying pan and add olive oil or butter until just beginning to bubble. Season prawns and add to pan. Saute gently until they begin to colour. Turn and cook for another minute or two until the flesh is just opaque. Do not overcook.
Mix half the orange and miso sauce through the prawns and serve additional sauce separately.
Any leftover orange and miso sauce can be used tossed through steamed green beans or served with fish. The addition of chilli works well too.
* We used Enokido Miso Gluten-free Brown Rice Miso