A izakaya-style take on Paneer Pilaf, built on sake and butter and finished the way we like it. Ready in about 38 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the white miso and the rest of the sake and butter flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped scallion and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
Weeknight-friendly Chickpea Bites with the miso and mirin we come back to again and again. Big...
Japanese
Members
This Japanese Fritters leans on dashi and scallion to do the heavy lifting. We slow-cook the...
Japanese
Members
This Japanese Side leans on yuzu and sesame to do the heavy lifting. We braise the Sweet Potato...
Japanese Our tested Steamed Prawn Traybake: izakaya-style, generous, and balanced with dashi and...