Japanese Summer Stir-Fry: Natsuyasai no Mamemiso Itamame



Both Mr. Tess and I forgot that I made this recipe in May.
He said it was a very good dinner. Must have been delicious,
because I made it twice.
Perhaps adding some lovely green beans and tofu made it seem unique.

Summer Vegetables
and Soybean Miso in a Wok

Natsuyasai no Mamemiso Itame
serves 2 as a light meal
page 244
1 Tablespoon mamemiso
(soybean miso)
2 Tablespoons saké
(rice wine)
1 teaspoon shoyu
(soy sauce)
1 teaspoon toban jiang
(chili-bean sauce)
1 teaspoon komezu
(rice vinegar)
1 Tablespoon honey
In a small bowl, combine the miso, saké, shoyu, chile-bean sauce, komezu, and honey. Blend to a smooth mixture.
3 ½ ounces (1 medium-small) green zucchini
3 ½ ounces (1 medium-small) yellow summer squash
3 ½ broccoli flowerets (about 1 ½ cups)
3 ½/; ounces (1 medium) carrot
3 Tablespoons vegetable oil
2 garlic cloves, minced
5 ounces cabbage leaves

1 teaspoon tamari
2 teaspoons potato starch or cornstarch, mixed with 1 Tablespoon water

Miso-Stir-Fry_7102Cut the zucchini and yellow summer squash rangiri-style into 1 ¼/-inch pieces.
Cut the broccoli into flowerets.
Slice the carrot into ½-inch slices
Cut the cabbage into 1-inch wide strips.

In a medium pot of salted boiling water, parboil the zucchini, yellow squash, broccoli, red pepper, and carrot for 30 seconds. Drain the vegetables, and spread them in a wide, flat-bottomed colander to cool quickly. Wipe the vegetables dry with a paper towel.

Miso-Stir-Fry_7112In a wok, heat the vegetable oil. Add the garlic, and cook it over low heat, stirring, for 20 seconds. Increase the heat to high, add the cabbage, and cook for 30 seconds, stirring. Add the parboiled vegtables, and cook for 1 to 2 minutes, stirring.
Add the miso sauce to the wok and toss the vetgetables with the sauce. Add the tamari, and give several large stirs. Reduce the heat to low, add the potato starch or corstarch water, and cook until the sauce thickens.
Serve the vegetables hot, with plain white or brown rice.

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8 thoughts on “Japanese Summer Stir-Fry: Natsuyasai no Mamemiso Itamame

    • Yes, brown or red miso would be just right.

      Hatchomiso, which is very dark would be too strong and salty.
      Saikyo miso is very light colored, and sweet.

  1. Interesting the parboiling before stir-frying…. I have almost all ingredients for this dish….

    I will give it a try

    I love miso so much, always looking for new ways to use it

    • Hi Sally,

      I just realized that I have not added you to my blogroll!

      I really like the way vegetables stir-fry after a quick parboil: they are al dente but lose that rawness of only being stir-fried. (especially broccoli and carrots) The colors seem to maintain their brightness, too.

  2. That was great, Tess, we both loved it! The extra work of parboiling pays off, it reminded me of the “velveting” step used for meats in stir frying. Excellent!

    (thanks for adding me to your blogroll, by the way, you are too kind!)

    • If you recall, I started this for the CooksTalk project and one of the “rules” was to follow the recipes exactly. I would have been tempted to skip the parboiling, but it is a useful trick.

  3. This looks like it would be a great healthy recipe, something you could make a lot of and maybe put in your bento for lunch the rest of the week.

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