Previously, on tastingmenu.wordpress.com –
So I decided I wanted to try a twist on the brownie recipe after taking a gander at Nobu Miami: The Party Cookbook’s Milk Chocolate Miso Mousse (p. 171). Since I wasn’t sure how this would turn out, I decided to make a half batch of the brownies from last time and throw in the miso twist using the milk chocolate miso mousse recipe as guidence. On the side, I began by mixing 3/4 teaspoon of hatcho (red) miso, and 1/2 teaspoon of rice vinegar.
Right after the step where I’d added the beaten eggs to the chocolate and sugar, I added the miso/vinegar blend and mixed it in to so that it was evenly distributed. I should mention that I added one other twist, given the feedback I’d gotten about the last batch of brownies – I dropped the amount of sugar by 25%; so in this particular case, it was 3/4 cups of sugar. As I’d mentioned, I thought of pairing coffee ice cream with this brownie. I in fact tried it and offered it
to my visiting in-laws and it was a big hit! I took a sample to the office and my coworkers (many of whom are from Europe) loved it. I guess we have a keeper.
* * *
So while it was easy enough to make Nobu’s genmai salsa, I thought to my self – why not try buckwheat (as found in the buckwheat risotto recipe from his first book)? So I went ahead and boiled 4oz of buckwheat, drained and shocked it. At that point it was just a matter of mixing up all the genmai salsa ingredients, less the brown rice. Once that was ready, I mixed in the appropriate amount of buckwheat and, voila, a perfect foil to crisp broiled mackerel!
Matsuhisa-sama – thank you for sharing the recipes for the original genmai salsa and the milk chocolate miso mousse!