Thursday, March 7, 2013

Pan-seared Radishes with Miso Butter

Pan-seared Radishes with Miso Butter

2 tablespoons unsalted butter, at room temperature
2 tablespoons red miso paste, at room temperature
1/4 teaspoon togarashi powder
3 bunches medium radishes with their tops
2 tablespoons vegetable oil
Kosher salt
2 tablespoons water
1/4 teaspoon rice vinegar

Place the butter, miso, and togarashi in a small bowl and mash with the back of a spoon until evenly combined; set aside.
Cut the leafy tops from the radishes. Coarsely chop, wash, and dry the tops; set them aside. Wash the radishes, trim the stem ends, and halve them (quarter them if they’re large) and set aside.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the radishes and arrange them cut-side down in a single layer. Season with salt and sear until golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown and the radishes are crisp-tender, about 3 to 5 minutes more.
Reduce the heat to medium. Add the radish tops, 1 tablespoon of the water, and salt to taste. Cook, tossing occasionally with tongs, until the tops are completely wilted, about 2 minutes.
Remove the pan from the heat. Add the butter-miso mixture and the remaining tablespoon of water and stir until the butter-miso mixture melts and coats the radishes and radish tops. Add the vinegar and stir to combine. Taste and season with salt as needed.


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