The kind of Japanese plate you make on repeat. miso and mirin, a proper stir-fry, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the miso and mirin elements, and pat the prawn 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.
Turn up the heat and add the prawn. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the soy sauce and the rest of the miso and mirin flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
Weeknight-friendly Sweet Potato Plate with the miso and mirin we come back to again and again....
Japanese The kind of Japanese plate you make on repeat. soy and ginger, a proper char, and a finish of...
Japanese Our tested Pan-Seared Sweet Potato Skillet: izakaya-style, generous, and balanced with soy and...
Japanese The kind of Japanese plate you make on repeat. miso and mirin, a proper braise, and a finish of...