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Western

INGREDIENTS:
Granulated sugar 180g
Water 1 tbsp
Hot water 1 tbsp
Fresh cream 100g
Miyachan Shiro Miso 18g
Eggs 3
Egg yolks 2
Rum 1 tbsp
Vanilla 5 drops
Fresh milk 500ml
Baguette slices as needed

METHOD:

  1. For the sauce: Heat 80g sugar and water over low heat until it becomes golden brown caramel. Add hot water and stir until dissolved. Mix in miso and fresh cream, stir well, then set aside.

  2. Heat fresh milk until 80°C, then set aside.

  3. In a bowl, combine eggs, egg yolks, and 100g sugar. Mix well.

  4. Add vanilla and rum, stir to combine. Pour into the warm milk mixture, stir, then strain.

  5. Place a slice of baguette in a small bowl, pour the custard mixture over it. Arrange the bowls in a tray with some water.

  6. Bake in a preheated oven at 160°C (bottom heat) for 25 minutes until set.

  7. Serve the bread pudding with miso caramel sauce.

INGREDIENTS:

  • Enachan Shiro Miso 40g
  • Honey 20g
  • Chicken stock 5g
  • Whole tomato puree 430ml
  • Water 300ml
  • Extra virgin olive oil 50ml
  • Onion 1 piece
  • Garlic 2 cloves
  • Curly red chili 1 piece
  • Bay leaves 2 leaves
  • Carrot 50g
  • Eggplant 1 piece
  • Cherry tomatoes 6 pieces
  • Yellow bell pepper ½ piece
  • Red bell pepper ½ piece
  • Zucchini ½ piece
  • Water as needed

METHOD:

  1. Sauté garlic, chili, and onion in olive oil until soft.

  2. Add carrot, tomatoes, and whole tomato puree, stirring until heated.

  3. Add yellow bell pepper, red bell pepper, zucchini, and eggplant, stirring until softened.

  4. Add water and cook until done.

  5. Ratatouille is ready to serve.

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