Recipe: Asparagus in Soy/Sake Sauce

My boyfriend and I found a recipe from a sauce that went so good together with asparagus, that this is now my favorite way to cook asparagus. It’s easy, and all you need are some Asian products you probably never heard of before. And if you’re a vegetarian, then you’ll love this too.

Served next to the duck from last week.

Served next to the duck from last week.

Ingredients

  • Green asparagus.
  • 80 ml sake
  • 80 ml mirin (what’s mirin?)
  • 80 ml shoyu (japanese soy sauce)
  • 1 1/2 tbs sugar

And Then..?

  1. Peel the ‘skin’ off the asparagus.
  2. cut them in pieces.
  3. Add the mirin, sake, shoyu, sugar and 80 ml water in a pan and stir till the sugar has melted.
  4. Add the asparagus and cook it until they’re done. Not too soft, not too hard.
  5. Take them out and serve.

Feature image by rcakewalk.blogspot.nl.

Enjoy!

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I have a weakness for duck. I love it, I once had it in a restaurant, where the duck was so damn good, I’ve been looking for that same taste ever since. While I barely eat/cook duck at home, I usually eat it at my boyfriend his parents’ place. But this time, my boyfriend and I decided to give duck another try in our (very small) kitchen.

IMG_4913

Ingredients

  • 1 (young) duck around (2,25kg)
  • 1 tsp seasalt
  • 1 tsp pepper
  • 1 tsp five-spice powder
  • 1 tbs soysauce
  • 2 tbs liquid honey
  • 2 tbs Chinese black vinegar (or lemonjuice)

For the plumsauce

  • 1 tablespoon olive oil
  • 1 tspĀ  ginger zest (optional)
  • 3 ripe plums
  • 1/2 tsp five-spice powder
  • 1 cinnamon stick (small)
  • 2 tbs Chinese rice vinegar
  • 4 tbs brown sugar
  • 1 – 2 tbs water

What’s Next?

  1. Preheat the oven on 200 Celsius degrees.
  2. Remove as much fast around the duck as you can. Don’t remove the skin.
  3. slice cuts in the duck (example: in the skin. Unless you only have one side of skin)
  4. In a small bowl, mix the salt, five-spice powder and the pepper together.
  5. Rub that over the duck, in the slices, everywhere.
  6. Put in the oven with the chest up (or the no-skin-part up) for 30 minutes in a roasting pan/tray.
    Note: Depending on the size of the duck it should be 30 minutes. Is the duck around 2,25 kg, then it should be 30 kg. Does it weight less, then it shouldn’t go that long into the oven, or else it will become very dry. Dry duck isn’t tasty.
  1. In meanwhile mix the soy sauce, honey and black Chinese vinegar/lemon juice in a bowl.
  2. When the duck is done in the oven, you carefully pour some of this mixture over the duck.
  3. Pour a coup of water in the roasting pan/tray.
  4. Lower the oven temperature to 170 Celsius degrees.
  5. Bake the duck another 75 minutes to 90 minutes. Depending on the size until it’s soft and barely cooked.
  6. While baking, pour some of the soy sauce/honey mix onto the duck every half hour.

Plumsauce

  1. Make the plumsauce while the duck is in the oven.
  2. Heat up a bit of oil in a (frying)pan
  3. Add ginger (optional) and bake it for 1-2 minutes until they’ve become light brown.
  4. Undo the plums from their skin and cut them in pieces.
  5. Add the plum, five-spice powder, sugar, chinese rice vinegar and cinnamon in the pan.
  6. Scoop it around and let it simmer for 15 minutes, until the mixture is jam-like.
  7. When you’re done, you can either serve it warm, or on room-temperature.

When the duck is done…

  1. Cover the cooked duck up in tin foil and let it rest for 15 minutes on a warm place.
  2. Cut it in pieces and serve with rice, plumsauce and vegetables.
We served it with asparagus.

We served it with asparagus.

Resource
Gordon Ramsey