All miso has a distinctive flavor, but different types vary widely in taste and appearance. “Aka” often called “red miso”, is actually brown. It is intensely flavored and very salty.
1/4 tsp. chili flakes, to taste
1/4 cup sake
2 tbsp. granulated sugar
1 tbsp. soy sauce
2 tbsp. red miso
1 tbsp. sesame oil
1 tbsp. fresh ginger, chopped
8 fresh shiitake mushrooms
1 bunch scallions, ends trimmed, steamed 30 seconds until wilted
1 bunch pencil asparagus, ends trimmed, steamed 3-4 minutes until just tender and bright green
1 tsp. white sesame seeds
Estimated Time: 30 minutes
Heat wok over medium heat, add chili flakes, sake, sugar, ginger and soy sauce; cook just until sugar dissolves. Remove from heat and whisk in the miso and oil until sauce is blended.
Combine the shiitakes, scallions, and asparagus together with the miso glaze.
Stir-fry the marinated vegetables over medium-high heat until lightly browned.
Place vegetables on a serving plate and sprinkle with sesame seeds before serving.