(serves 3 full portions)
Miso is a very versatile ingredient and can be used in all kinds of fusion type dishes. In fact Miso Cream is the quintessential Japanese pasta sauce and it is used in family restaurant chains all over Japan. You will find it a refreshing adaptation of the more traditional pasta sauces. This is a more refined version of the dish with crustacean flavour infused into the miso cream. To accompany the pasta, I have used soft tender scallop slices and lightly cooked morsels of prawn.
- Scallops (8=150g)
- Large prawns (4=300g)
- Crushed Garlic (4t)
- Sesame Oil (1/3 cup)
- Cream (100ml)
- Spaghetti (300g)
- Shredded Nori (Dried Seaweed)
- Coriander Seed Powder
- Mix 4T of sesame oil with 0.5t salt, 1t coriander seed powder.
- Cut the heads off the prawns and stir fry the heads in a pot with a few dashes of oil and 2t of crushed garlic. Use a low flame and when the garlic begins to brown add 1.5 cups of water. Cut the heads up with a pair of scissors while they are in the pot and leave to simmer. You should end up with a rich red broth.
- Slice each scallop into 3 round slices.
- Shell and devein the prawns. Slice the prawns lengthwise into 2 and then into small pieces.
- Marinate both the scallop and prawn pieces with the salted sesame oil but in separate bowls.
- Mix together 2 heaped t of miso with 2t of crushed garlic. Fry this mixture in a pan with 3T of oil on low heat. After a minute, add 3T cognac and 1t honey.
- Slowly pour in 100 ml of cream and mash the miso till you get a nice even emulsion with no lumps. Pour in the prawn head stock through a strainer. Simmer down till you get a nice sauce and remove from heat.
- Put 300g of spaghetti into the pot of boiling water with 1t salt and a dash of oil.
- Reheat the sauce and when it is boiling add the prawn meat. When the prawn meat has curled, add the scallop slices and immediately turn off the fire. Mix well to make sure no scallop slices are stuck together and leave for a minute.
- By this time the pasta should be al dente. Strain and plate the spaghetti, and pour the sauce over it.
- Garnish with black pepper, some Nori and serve.
- If you want an additional layer of taste, add Uni (raw sea urchin) together with the scallops into the pan in step 9. Its the Japanese equivalent of adding truffle shavings to your pasta.
- The stock will not be red (see photo) or have a rich taste if you use small prawns or shrimp. The prawns have to be large, i.e. 4 per 300g.
- Most of the greyish stuff in the ‘spine’ of the prawn is roe. When deveining the prawn, you really only want to find and pull out the alimentary canal.
- Reduce the amount of cream by half if you want a very light sauce.
- For more information on Miso, refer to this page.