日本語
Log In Join Us Help

Whole Stuffed Artichoke in Sweet Miso Sauce (Dengaku)

You'll find the artichoke a wonderful and moreish texture. Combined with the sauce, it's really delicious!

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 4 Prep: 15 min Cook: 30 min

Ingredients

Artichokes 2
Chicken thighs 60g
French beans (cooked, chopped) as required
Sake a little
Miso (red) 50g
Sugar 4 tbsp
Dashi broth 1 tbsp

Method

1
Remove the skin from the chicken, chop then mince.
2
Put the miso and sugar in a large pan and stir together on a low heat, adding the dashi broth gradually.
3
Add the sake to the chicken at Step 1 and stir fry in a frying pan. Add Step 2 to the chicken and fry until cooked through.
4
Add the mix from Step 3 into cooked whole artichokes (see below). Make them colourful with French beans or spring onions.
5
●How to prepare artichoke:
Remove the stalk and cut the bottom to make it flat.
6
Remove the outer leaves by hand or with a knife gently.
7
You'll eventually find a hollow part, so stop removing the leaves at this point.
8
Cut off the top 2/3 of central core of the artichoke, keeping 1/3 of the leaves just above the hollow.
9
To prevent it browning, soak the artichoke in water containing lemon juice or vinegar.
10
Put the artichoke in boiling water containing salt, flour and lemon juice or vinegar. Boil for 15-20 minutes.
11
Drain well.
12
Allow to cool, then remove the 1/3 of the leaves remaining which are hairy. The artichoke is now ready to be stuffed.

Tips & Note

Whole Stuffed Artichoke in Sweet Miso Sauce (Dengaku)

You'll find the artichoke a wonderful and moreish texture. Combined with the sauce, it's really delicious!

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 4

Prep: 15 min

Cook: 30 min

Ingredients

Artichokes 2
Chicken thighs 60g
French beans (cooked, chopped) as required
Sake a little
Miso (red) 50g
Sugar 4 tbsp
Dashi broth 1 tbsp
  1. Home
  2. rie-i
  3. Whole Stuffed Artichoke in Sweet Miso Sauce (Dengaku)

Whole Stuffed Artichoke in Sweet Miso Sauce (Dengaku)

Recipe ID :864 Posted on 10 JUL 2015
PRINT Email me this recipe

Serves 4

Prep 15min
Cook 30min
views 859
printed 103

saved 0

You'll find the artichoke a wonderful and moreish texture. Combined with the sauce, it's really delicious!

Share
rie-i
Recipe By
PRO
rie-i
I’ve got 19 recipes!

Ingredients

Print Ingredients Email Ingredients
2
60g
as required
a little
50g
4 tbsp
1 tbsp

Method

Prep
15min
Cook
30min
1
Remove the skin from the chicken, chop then mince.
2
Put the miso and sugar in a large pan and stir together on a low heat, adding the dashi broth gradually.
3
Add the sake to the chicken at Step 1 and stir fry in a frying pan. Add Step 2 to the chicken and fry until cooked through.
4
Add the mix from Step 3 into cooked whole artichokes (see below). Make them colourful with French beans or spring onions.
5
●How to prepare artichoke:
Remove the stalk and cut the bottom to make it flat.
6
Remove the outer leaves by hand or with a knife gently.
7
You'll eventually find a hollow part, so stop removing the leaves at this point.
8
Cut off the top 2/3 of central core of the artichoke, keeping 1/3 of the leaves just above the hollow.
9
To prevent it browning, soak the artichoke in water containing lemon juice or vinegar.
10
Put the artichoke in boiling water containing salt, flour and lemon juice or vinegar. Boil for 15-20 minutes.
11
Drain well.
12
Allow to cool, then remove the 1/3 of the leaves remaining which are hairy. The artichoke is now ready to be stuffed.

Tips & Note

Category

Japan Boiled How To... Stir Fried Vegetable Sides Chicken Green Vegetables Autumn Dinner Home Party Winter

Related artichoke dashi broth miso (red) sake
PRO
rie-i
I’ve got 19 recipes!

RIE-I
Step into my kitchen!

Duck Pot Au Feu Japanese Style

A light refreshing dish.
Duck breast fillet, Potato (medium), Carrot, Leek, Broccoli, Sauce:, Dashi broth, Sake, Light soy sauce, Mirin, Salt, Potato starch in a bit of water
PRO

Hot & Spicy Minced Pork & Aubergine Curry

Lovely with cooked rice and especially good with a cold beer!
Minced pork, Onion, Carrot, Aubergine, Garlic, Seasonings:, Curry paste, Ketchup, Vegetable oil, White wine, Salt & pepper
PRO

Seared Duck

A lovely dish with the simple pleasing taste of duck.
Duck breast fillets, Salt, Pepper, Sauce:, Light soy sauce, Sake, Ginger (grated), Mooli (grated), Cress, Spring onions, Cayenne pepper
PRO

Trout Teriyaki on Rice

This three colour rice dish has a delicate flavour of trout.
Trout fillets, Sauce:, Soy sauce, Mirin, Sugar, Sake, Egg, Mangetout, Potato starch in water, Spring onions, Nori sheet
PRO

Pan Fried Pork in a Miso & Cheese Sauce

Wow, an eastern and western dish in one - miso says hello to cheese!
Pork loin, Seasonings:, ●Miso, ●Sugar, ●Light soy sauce, ●Sake, ●Parmigiano reggiano, Flour, Salt, Vegetable oil, Lettuce leaves
PRO

Creamy Simmered Smoked Mackerel and Bok-Choi

A lovely creamy sauce for mackerel and green vegetables.
Smoked mackerel fillets (non-peppered), Bok Choi bunches, Vegetable oil, Dashi stock , Milk, Potato starch in a bit of water
PRO

Similar Recipe

Squid Mooli (Ika Daikon)

A traditional dish that goes well with sake.
Squid, Radish, Sake, Sugar, Light soy sauce, Mirin, Potato starch in a bit of water, Cayenne pepper
Rose Wine
PRO

Sprats Simmered with Grated Turnips (Mizore-ni)

You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, Ａ, Dashi broth, Light brown sugar, Soy sauce, Sake
Nagomi Kitchen
PRO

Kyoto-Grilled Chicken Wings (Saikyo Yaki)

Marinate the chicken in miso sauce to give a lovely deep taste to this popular dish.
Chicken wings, Miso sauce:, Miso (white), Sake, Mirin, Sugar, Salt
Tobuchan
HOME

Lettuce Wrapped Liver & Natto

This will really perk you up!
Chicken liver, Natto, Pine nuts, Spring onions, Ginger, Garlic, Chinese chilli bean sauce, Soy sauce, Gochujang, Sesame oil, Salt & pepper, Lettuce leaves
Rose Wine
PRO

Artichoke Caponata-Style

Healthy with lots of vegetables!
Cooked tinned artichoke hearts , Onion, Courgette, Red and yellow peppers, Cherry tomatoes, [A], Olive oil, Finely chopped garlic, Crushed chilli, [B], Anchovy fillets in oil, Capers, Olives, Bayleaf, White wine, [C], Balsami vinegar, Soy sauce, Mirin, Salt & pepper
Yukiko
PRO

Butter Soy Sauce-Flavoured Potato Cakes

You will fall in love with how this tastes and feels.
Makes 6-8 pieces of 6cm round cakes, Potatoes, Butter, Soy sauce, 【Ａ】, Flour, Butter (room temperature), Salt
Yukari Elliott
PRO

All New Recipes

Shrimp Puttanesca

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
POV Italian Cooking
HOME

Pasta e Fagioli

Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
POV Italian Cooking
HOME

Candied Prosciutto

Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
POV Italian Cooking
HOME

Italian Sub Bread

See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
POV Italian Cooking
HOME

Ciabatta Bread

Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
POV Italian Cooking
HOME

Negroni

Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari
POV Italian Cooking
HOME
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.