Miso-Marinated Grilled Green Papaya
Thick slices of green papaya marinated in a complex white miso and mirin reduction then charred.
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Ingredients
- 1 whole Large green papaya (firm and unripe)
- 0.5 cup Shiro miso (white miso paste)
- 0.25 cup Hon-mirin
- 0.25 cup Junmai sake
- 2 tablespoons Superfine sugar
- 1 teaspoon Fresh ginger, finely grated
- 1 tablespoon Toasted sesame oil
- 0.5 teaspoon Dashi powder
- 1 teaspoon Shichimi togarashi(optional)
- 1 tablespoon Toasted white sesame seeds
Instructions
- 1
Peel the green papaya, halve it lengthwise, and scrape out the white seeds. Slice into uniform 1-inch thick wedges.
- 2
In a small saucepan over medium heat, combine the sake and mirin. Bring to a boil for 20 seconds to evaporate the alcohol.
- 3
Reduce heat to low and whisk in the white miso, sugar, and dashi powder until the mixture is smooth and glossy. Do not let it boil again.
- 4
Remove the reduction from heat, stir in the grated ginger and sesame oil, then allow the marinade to cool completely to room temperature.
- 5
Coat the papaya slices thoroughly in the miso reduction and place them in a vacuum-seal bag or airtight container; marinate in the refrigerator for at least 12 hours.
- 6
Prepare a charcoal grill for medium-high heat. Carefully wipe off excess marinade from the papaya slices to prevent flare-ups and burning.
- 7
Grill the papaya for 4-5 minutes per side, turning carefully with tongs, until the exterior is deeply charred and the interior is tender-crisp.
- 8
Garnish with a dusting of shichimi togarashi and toasted sesame seeds before serving warm.
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