Yaki nashi (Grilled Pears with Miso and Soy)

Tender pear wedges glazed in a dark, glossy sauce. The flesh turns translucent from the heat, while the miso and soy blend provides an earthy, salty depth that balances the fruit's natural sweetness.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 155
• Protein: 2 g
• Carbs: 20 g
• Fat: 6 g

Ingredients

• 3 piece Pear ( wedged )
• 25 g Minimum butter sweet
• 1 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp rice wine
• 1 tbsp White sugar
• 1 tsp Sesame seed optional ( for garnish )

Instructions

1. Prepare the fruit

   Peel the pears, core them, and cut into eight even wedges. The flesh must be firm so it doesn't turn to mush during cooking.

2. Sear in butter

   Heat the butter in a pan. When foaming, add the pear wedges. Let them brown on each side until a light golden crust forms.

3. Glaze and reduce

   Mix the miso paste, soy sauce, rice wine, mirin, and sugar. Pour over the pears. Let it boil and reduce until the sauce coats each piece with a thick, glossy syrup.

Chef's tips

• Don't stir the fruit too much in the pan to prevent them from turning into a mash.
• If the sauce reduces too quickly, add a spoonful of water to loosen the glaze.

Storage

Eat immediately to preserve the contrast between heat and tenderness. Keeps for 24h in the fridge but loses its texture.