Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Miso, shitake mushroom and nori brioche scrolls
By: Jacqueline Malouf
Ingredients
- For the Dough:90ml milk, slightly warmed25g caster sugar 2 x 7g sachets dried yeast 320g plain flour, plus extra for rolling1 tsp fine salt2 eggs, beaten90g butter, softened, plus extra for greasingneutral oil for greasing the bowl
- For the filling:150g fresh shitake mushrooms60g butter2 cloves garlic, finely chopped3 spring onion, finely sliced20g white miso paste2 tsp toasted sesame seeds1 tsp chilli oil or chilli crisp½ tsp sesame oil1 tsp honey2 packs Obap Roasted Seasoned Korean Seaweed
- To assemble and serve:1 egg yolk beaten with a little milktoasted sesame seeds, for sprinklingfinely sliced spring onion greens, to serveextra chilli oil or chilli crisp, for dipping (optional)
Product used in recipe
- OBAP - ROASTED SEASONED SEAWEED
Method
- For the filling:1. Finely chop the mushrooms, discarding the woody stems.2. Place butter into a small frying pan over a medium heat. Add the garlic and cook until fragrant. 3. Add the chopped shitake and spring onion and cook for 3 minutes or until softened.4. Stir in miso paste, sesame seeds, chilli crisp, sesame oil and honey and set aside to cool.
- For the dough:1. Place the warmed milk into a bowl and add the sugar and yeast. Stir and set aside for 5 minutes to allow it to froth and bubble.2. Place the flour and salt into a stand mixer with the dough hook attachment. Stir to combine then pour in the yeast mix. Mix until you get a shaggy looking dough. 3. With the machine still on, add the eggs and butter and mix until combined. Keep mixing for another few minutes or until the dough is smooth and coming away from the sides of the mixing bowl.4. Brush a large mixing bowl with oil. Form the dough into a rough ball and place in the bowl. Cover loosely and set aside in a warm place for an hour to allow it to puff up.
- To assemble:1. Lightly dust a work surface with flour. Briefly knead the dough to knock out the air then roll it into a rough rectangle approximately 40cm x 30cm.2. Spread the cooled filling evenly over the dough, then cover with the nori sheets in a single layer. Gently push the nori onto the filling to moisten it, then leave for a minute or so to allow it to soften. Roll it up to create a 40cm log, then cut into 10 even sized pieces.3. Arrange the pieces, cut side up, into a baking tray lined with baking paper. Space them a little far apart as they will puff up. Set aside in a warm place for 45 minutes to allow them to rise.4. Meanwhile, preheat oven to 180c. Gently brush with egg yolk mix and sprinkle with sesame seeds. Bake for 25 minutes or until cooked through and nice and golden. 5. Leave in the tray for 5 minutes before gently transferring to a cooling rack. Top with spring onions and serve hot or warm with some chilli oil or chilli crisp for dipping (optional).
