This dish is so simple, yet full of flavour and deliciously delicate. It can be served with other Asian style sides such as broccoli tender stems dressed in sesame seed oil and plain rice.
Hearts of palm are a delicate vegetable widely available in tins in supermarkets, usually next to the tins of sweetcorn. It can be flaked and marinated and is great for absorbing flavours.
Begin by draining thee hearts of palm and placing in a food processor and gently pulsing until they are shredded. You can easily use a fork and shred the vegetable along the grain. Do not oer process otherwise it will lose all shape.
Place the flaked hearts of palm into a bowl and gently fold in a tablespoon of rice flour and ground arrowroot (if you don’t have arrowroot, use cornflour)
gently fold in a tablespoon of nori sprinkles. If you don’t have any nori sprinkles use a blender use produce seaweed dust from a nori sheet and use this instead.
Mix together soy sauce, rice vinegar, miso paste and mirin and put to one side ready to pour over the parcels of hearts of palm while cooking.
Make the hearts of palm parcels by cutting the half nori sheets into 3 and placing a portion of the hearts of palm onto each nori rectangle.
Heat a little vegetable oil in a large pan and when the oil is hot place the parcels seaweed side down into the pan and cook on a medium heat for 4-5 mins.
Gently flip the parcels and cook for 2 mins. Then pour into the pan the marinade and gently move the parcels around the mixture while it reduces and becomes sticky. After around 3 mins gently turn the parcels once more and check everything is warmed through and use a spoon to coat the parcels with any remaining sauce.
Take off the heat, sprinkle sesame seeds over the top and serve immediately
Miso hearts of palm
Ingredients
- 220 g hearts of palm
- 1 tbsp nori sprinkle – seaweed dust
- 1/2 sheet nori sheet
- 1 tbsp Soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp rice flour
- 1 tbsp ground arrowroot – or cornflour
Method
- Hearts of palm are a delicate vegetable widely available in tins in supermarkets, usually next to the tins of sweetcorn. It can be flaked and marinated and is great for absorbing flavours.
- Begin by draining thee hearts of palm and placing in a food processor and gently pulsing until they are shredded. You can easily use a fork and shred the vegetable along the grain. Do not over process otherwise it will lose all shape.
- Place the flaked hearts of palm into a bowl and gently fold in a tablespoon of rice flour and ground arrowroot (if you don't have arrowroot use cornflour)
- Gently fold in a tablespoon of nori sprinkles. If you don't have any nori sprinkles use a blender use produce seaweed dust from a nori sheet and use this instead.
- Mix together soy sauce, rice vinegar, miso paste and mirin and put to one side ready to pour over the parcels of hearts of palm while cooking.
- Make the hearts of palm parcels by cutting the half nori sheets into 3 and placing a portion of the hearts of palm onto each nori rectangle.
- Heat a little vegetable oil in a large pan and when the oil is hot place the parcels seaweed side down into the pan and cook on a medium heat for 4-5 mins.
- Gently flip the parcels and cook for 2 mins. Then pour into the pan the marinade and gently move the parcels around the mixture while it reduces and becomes sticky.
- Gently flip the parcels and cook for 2 mins. Then pour into the pan the marinade and gently move the parcels around the mixture while it reduces and becomes sticky.
- After around 3 mins gently turn the parcels once more and check everything is warmed through and use a spoon to coat the parcels with any remaining sauce.
- Take off the heat, sprinkle sesame seeds over the top and serve immediately
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
miso hearts of palm served a bed of broccoli tender stems dressed in toasted sesame seed oil