This Japanese Cookies leans on sake and butter to do the heavy lifting. We braise the Paneer for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the soy sauce and the rest of the sake and butter flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
The kind of Japanese plate you make on repeat. yuzu and sesame, a proper crisp, and a finish of...
Japanese
Members
Weeknight-friendly Lentil Bowl with the dashi and scallion we come back to again and again. Big...
Japanese Our tested Pan-Seared Tofu Medley: glazed, generous, and balanced with yuzu and sesame. Serves...
Japanese This Japanese Tabbouleh leans on yuzu and sesame to do the heavy lifting. We glaze the Salmon...