THE MISO-STUNG MEAT FOLD
(Our Play on Burek with Japanese Umami)
Ingredients: 500g Phyllo pastry, 100g Butter (melted), 500g Beef mince, 1 tbsp White Miso paste, 1 tsp Black pepper, 1 tsp Smoked paprika, 2 Red onions (pureed), 2 cloves Garlic...
Ingredients
- 500g Phyllo pastry
- 100g Butter (melted)
- 500g Beef mince
- 1 tbsp White Miso paste
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 2 Red onions (pureed)
- 2 cloves Garlic
Cooking Method
- The Scorch Fry meat and onions until dark and charred; remove fat.
- The Bloom Add miso, garlic, and spices with a 30ml splash of warm water; the hiss will release the fermented oils.
- The Build Layer phyllo with butter; fill with the miso-meat silk and roll into snakes.
- The Bake Roast at 200°C for 25 minutes until rock-hard golden charred.
- The Final Flourish Finish with a dusting of raw sesame seeds and fresh parsley.