懒人料理灵感：玩转味噌
Minimalist cooking inspiration: miso
当鲜嫩的煎带子淋上只用三种调味料制作的味噌黄油酱汁，就成为一道操作简单快手，味道高级又独特的海鲜料理。加热后的黄油展现出的坚果香气与味噌酱特有的酿造物的醇香相辅相成，外加一点点来自味淋的甜，大程度地提升味噌的咸香，各种风味结合，激发出海鲜本身的鲜美味道。
谁会想到三种调料也可以搭配出让人闭上眼睛享受的美味？
Fresh scallops are pan-seared till tender and succulent, then drizzled with a miso butter sauce made with just three simple yet flavorful ingredients. The elegant dish is easy to prepare, quick to make, and boasts a sophisticated and distinctive taste. The slightly caramelized butter imparts a nutty aroma that harmonizes perfectly with the rich umami of the miso paste, complemented by a hint of sweetness from the mirin. Together, these three common ingredients beautifully enhance the natural deliciousness of the seafood.
2人份材料
Serves 2
新鲜带子 200克
黄油 20克
味噌 8-10g
味淋 15ml
200g fresh scallops
20g butter
8-10g miso paste
15ml mirin
味噌选择白味噌或浅色味噌（常见的信州味噌），以免味道过咸
Use white or shiro miso (more subtle taste than aka miso)
步骤 Instructions
深口小锅（比如小奶锅）中加入味淋，中火煮直到它冒泡泡，并蒸发掉一半不到的量，加入味噌酱，用刮刀或是蛋抽快速拌匀它俩。
Pour mirin into a deep saucepan, cook over medium heat, add miso paste once mirin bubbles, and almost half of the liquid is evaporated. Mix mirin and miso well with a spatula / hand whisk.
转小火，加入融化的黄油，快速用蛋抽融合所有材料。以免分层。收汁过程很快，最终味噌黄油酱汁质地是晶莹、较粘稠的。
Switch to low heat, add butter (melted), quickly mix all three ingredients with a whisk, ensuring they are well incorporated. The sauce will be thickened and shinny.
做酱汁的同时用另一口不粘锅煎一下新鲜带子，建议用少量黄油煎（比较香）。新鲜大颗带子每面煎2-3分钟，保持内部的鲜嫩（半熟质感，担心的话可以自行适当增加时间）
Sear scallops in another non-stick pan with butter, while you make the sauce. 2-3 min per side for large scallops to get super tender texture (half cooked). You may extend cooking time if you prefer them fully cooked.
煎好的带子倒入味噌黄油j酱中滚一滚帮助入味，或者直接摆盘、浇汁。
You can quickly mix the scallops with miso butter sauce together, or directly transfer scallops to a plate, then drizzle sauce over them.
一些搭配建议 Food pairing recommendations
- 煎芦笋，只用一丢丢盐和胡椒调味，或是什么都不加。
Pan-seared asparagus seasoned with salt & pepper, or nothing at all.
- 菌菇和味噌酱一样都富含鲜味物质谷氨酸（还是天然的），鲜上加鲜何乐不为？譬如平菇、鸡油菌、舞茸菇都很适合。用少许盐和胡椒粉调味，裹上一层薄薄面粉，喷一点油，空气炸锅/烤箱180摄氏度烤15-20分钟到表面略微发脆。
Choices of Mushrooms: oyster mushrooms, chanterelles, maiitake mushrooms. Season with a little salt and pepper, coat mushrooms with flour, spray a little oil, and bake in an air fryer/oven at 180C for 15-20 minutes until they are slightly crispy on the outside.
多用途酱汁 A multi-usage sauce
味噌黄油酱变凉了会凝固哦，可以涂抹在土司上烤烤吃，香脆土司以及甜咸交织的风味，可以说是好吃到危险的程度。.
The miso butter sauce will solidify after cooling. You can use it as a spread for the toast. Crunchy toast and sweet-savory taste are a match in heaven...
No.2
奶香味噌菌菇开放式三明治
Miso creamy mushroom open sandwich
1人份材料
Serves 1
综合菌菇 150g
意式腌肉或培根 10g
味噌酱 1茶匙
马斯卡彭奶酪/奶油奶酪 10-15g
150g mixed mushrooms
pancetta/bacon 10g
1tsp miso paste
10-15g mascarpone/cream cheese
不粘锅中火加热一点儿油，将切小块的培根或腌肉煎到表面颜色变深、油脂溢出，加入菌菇炒到变软出汁，加入味噌、马斯卡彭或奶油奶酪翻炒均匀，尝尝味道，按喜好加盐和胡椒粉调味。
Heat a little oil in a non-stick pan over medium heat, fry cubed bacon or pancetta until fat is rendered, add mushrooms and fry until they are softened. Add miso paste, mascarpone or cream cheese, stirring to mix all the ingredients. Taste and season with salt and pepper as desired.
马斯卡彭奶酪或是奶油奶酪的圆润口感和浓郁奶香结合味噌咸香口感很是和谐美妙，再加上培根/腌肉的脂香，菌菇的天然鲜味，这能不好吃吗？菌菇种类的选择还是推荐上文提到的那些——舞茸、平菇、鸡油菌、蟹味菇等等，口感有趣的鲜味炸弹，口蘑就算了吧，吃起来没啥意思。
开放式三明治的土司选择：个人推荐质地、风味更粗犷的谷物面包、酸面包。更多层次的风味对比让接地气的三明治也变得很独特有趣。高兴的话还可以额外加一些现刨帕马森干酪。
有的时候随便尝试的搭配会带来意想不到的美味，这让我觉得做饭真是好玩的事情！
味噌的无限可能
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