Yaki nashi (Grilled Pears with Miso and Soy)
25 min
total
4
people
151
calories per serving
Ingredients
4 people
- 3 pcPear (wedged)
- 25 gUnsalted butter
- 1 tbspmiso paste
- 2 tbspsoy sauce
- 1 tbspmirin
- 1 tbsprice wine
- 1 tbspWhite sugar
- 1 tspSesame seed (for garnish)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve the contrast between heat and tenderness. Keeps for 24h in the fridge but loses its texture.
4.6
7 reviews
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