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Miso Pate

Healthycooking's picture
Ingredients
  Whole wheat bread loaf 1 , sliced (good quality, OK if stale)
  Vegetable broth 1 Cup (16 tbs)
  Tahini 1 Cup (16 tbs)
  Red miso/Mugi /hatcho miso 1 1⁄2 Tablespoon
  Toasted sesame oil 1 Tablespoon
  Garlic 2 Clove (10 gm), mashed
  Onion 1 Medium, finely chopped
  Parsley 1⁄2 Cup (8 tbs), chopped (fresh)
  Dry sherry 3 Tablespoon (more as needed)
  Thyme/Sage /rosemary and allspice 1
  Black pepper To Taste
Directions

GETTING READY
1) Preheat oven slow to 250°F.

MAKING
2) On a baking sheet arrange the bread slices. Bake for about 45 minutes until thoroughly dry.
3) Let it cool completely and then break into pieces measuring 4 cups.
4) In a bowl add the bread and broth. Work with hands until completely moist.
5) In another bowl, blend tahini, miso, sesame oil, and garlic.
6) Mix the moistened bread and work with hands.
7) Add onions, parsley, and sherry.
8) Season with thyme, sage or rosemary, allspice, and pepper.
9) Add some sherry if needed and knead with hands until all ingredients are blended.
10) To make it moist, add little broth or water broth or water to make a sticky consistency.
11) Take a small loaf pan or bowl and pack the mixture firmly into it.
12) Cover and refrigerate for 24 hours.

SERVING
13) Take out the pate from refrigerator half hour before serving.
14) Unmold and serve with crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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