Inihaw na Pakbet sa Miso


December 4, 2017

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: Serves 5 to 6


30 grams eggplant

30 grams pumpkin

30 grams tofu

20 grams okra

20 grams ampalaya

20 grams ripe tomatoes

10 grams onions

15 grams green beans

60 grams brown miso

50 grams butter

salt and pepper, as needed

30mL miso stock

15 grams fried shallots

10 grams salted nuts

10 grams malunggay leaves


Prepare and blanch all the vegetables accordingly. Make sure to use an ice bath to keep them crisp and not overcooked.

Reduce miso, and set aside liquid for later use. Mix miso and butter, then glaze all vegetables. Season the vegetables with salt and pepper, then grill until they start to caramelize.

To assemble

Arrange everything in a plate. Drizzle with some of the miso stock, then top with shallots, nuts, and malunggay leaves.

Inihaw na Pakbet sa Miso
(Featured in June - July Issue)


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