tekka miso

Tekka miso is a condiment traditionally made from burdock, carrots and lotus roots. The grated roots are slowly cooked in sesame oil, then blended with ground black sesame seeds, ginger, and Hatcho miso— a dark, long-fermented type of miso made entirely from soybeans. The paste is slowly cooked over a low fire until all of the moisture evaporates, resulting in a dry, crumbly mixture. 

Prized in Japan for its flavor and aroma, tekka miso is reminiscent of chocolate and coffee. Not surprising as it, too, is a product of fermentation and roasting, with parallel complexity.

tekka miso
makes 200ml (¾ cup)

9g sesame oil
30g grated daikon
30g grated carrot
25g grated beet root
25g finely minced scallion
25g black sesame paste
6g microplaned gingerroot
130g hatcho or red miso

Line the bottom of a skillet with the sesame oil and set over medium heat. Add the daikon, carrot, beet root and scallion and toss to coat with the oil. Cook until vegetables just begin to take on color, then lower the heat to medium low and continue cooking until soft and tender, stirring often. Add the sesame paste and gingerroot, pressing into vegetable mixture until incorporated (it will form a clump). Cook for 2-3 minutes while spreading and turning the mixture, then blend in the miso. Spread the resulting thick paste in the bottom of the pan in an even layer. Turn the heat down to lowest setting and continue cooking for 20-30 minutes. Alternately, the mixture can be spread on a baking sheet and baked in a 65C/150F oven. In either case, turn and spread the mixture every few minutes until it is dry and crumbly. Cool before packing into jars. Store in refrigerator for up to 3 months.

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