Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 medium green plantains and slice them crosswise into 1/4-inch thick rounds.

2. 2

   In a medium bowl, combine 0.5 cup white miso paste, 2 tablespoons mirin, 1 tablespoon cooking sake, and 1 tablespoon granulated sugar to form a smooth curing paste.

3. 3

   Thoroughly coat each plantain slice with the miso curing paste, ensuring an even layer, then place the coated slices in an airtight container and refrigerate for at least 24 hours, or up to 2 days, allowing the plantains to cure.

4. 4

   After curing, gently scrape off most of the miso paste from the plantain slices, leaving a thin film for flavor, then thread 3-4 plantain slices onto each of 8 wooden skewers.

5. 5

   Prepare the sansho glaze by combining 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sansho pepper, 1 teaspoon sesame oil, and 1 tablespoon water in a small saucepan, then bring the mixture to a simmer over medium heat and cook for 2 minutes until slightly thickened.

6. 6

   Heat 1 tablespoon of neutral oil for cooking in a large non-stick pan over medium heat, then add the skewered plantains and cook for 3-4 minutes per side until golden brown and tender.

7. 7

   During the last few minutes of cooking, generously brush the plantain skewers with the prepared sansho glaze, turning frequently until the glaze is caramelized and sticky.

8. 8

   Serve the Miso-Cured Plantain Skewers immediately, garnished with 1 tablespoon of toasted sesame seeds and 2 tablespoons of chopped scallions if desired.