Simple but powerful, through a surprising combination of fermented ingredients, we invite you to discover how a few tricks can transform your aperitif into something extraordinary.
Miso Butter:
Ingredients:
- 30g butter (room temperature)
- 15 g of Miso
Instructions:
- Start by weighing all the necessary ingredients.
- In a small bowl, mix the butter and miso.
- Whip the mixture vigorously with a whisk until you obtain a uniform and creamy consistency.
- Use immediately to enhance your dishes or as a spread or following the recommended option, double the recipe and wrap the mixture in cling film.
- Store in the refrigerator or freezer to slice later.
Egg sauce and Shio Koji:
Ingredients:
- 1 hard boiled egg
- 30 g of Shio Koji
- 30 g of seed oil
- 10 g of apple cider vinegar
- 1 pinch of mustard (optional)
Instructions:
- Start by preparing all the necessary ingredients.
- In a glass, add the boiled egg, the Shio Koji, the seed oil, the apple cider vinegar and, if you want an extra touch, the hint of mustard.
- Using an immersion blender, blend the ingredients until you obtain a smooth and homogeneous cream.
- Transfer the mayonnaise to an airtight container and store in the refrigerator.
- The egg mayonnaise and Shio Koji is ready to use! Consume it within 2 days to best enjoy its freshness.
Charcoal Focaccia:
Ingredients:
- 500 g of medium-strong pizza flour
- 400 g of cold water
- 1/2 sachet of dry yeast (3 g)
- 10 g of sea salt
- 1 teaspoon of charcoal
- Brine: 50 g of water or kimchi liquid, 50 g of oil, a pinch of salt
Instructions:
- Dissolve the yeast in the water together with the salt and charcoal.
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By hand: Add the water to the flour, mixing well until you obtain a lump-free dough (about 2 minutes). Every 15 minutes, fold the dough 3-4 times.
Or - - Mixer: Put the flour into the mixer, pour in about 300 g of water and turn on at medium-low speed. Once the water has incorporated into the dough, add the rest of the water slowly. When the dough comes away from the sides of the bowl, increase the speed.
- Leave the dough to rise for at least 4 hours. Transfer it to a well-oiled pan, spread it well and let it rise for another 30 minutes. Meanwhile, preheat the oven to 250-300 degrees.
- Press the surface of the dough with wet fingers and sprinkle the kimchi brine/liquid over its entire surface.
- Bake for 7-15 minutes or until the top is golden and crispy.
For an added crunch and freshness, pair it all with small bowls of Kimchi or sauerkraut. This will help balance the flavors and create contrast between the various aromas.
