Miso Butter Corn & Edamame ‘w’ Skirt

Miso Butter Corn & Edamame ‘w’ Skirt

You’ll maybe have seen from the other recipe this week that I had a huge hunk of beautiful Skirt steak from my BFF Shaun @ Orca. Again, click the logo in the partner’s section to go to his web site and check out the produce. Some belters in there. This is #NotBillWallaceFriendly and also #NotKnibbsyKiddleWagyuFriendly as I had to go to the supermarket to buy all the ingredients and the skirt was not Wagyu. Hey Ho. It is still an absolute;y cracking recipe made up of some rather surprising food bedfellows.

You might have re the restaurant review for Fat Po @ Punggol? I ordered two plates of this Grilled Sweetcorn ‘w’ Miso Butter, it was just so bloody good. So today I came up with this little recipe to create a sauce of that concoction for a meat dish. Therefore it is my recipe and my idea – RIGHT? No arguments now.

Miso Butter Corn & Edamame ‘w’ Skirt

Here we go;

Skirt;

1. I am assuming you have already trimmed this up and it is a beautiful slab of the finest skirt steak;
2. Season that well with sea salt & cracked black pepper on both sides;
3. Heat up a skillet pan on high heat – I added a little of the Wagyu beef dripping (rendered fat) to add to the flavour and to get things going;
4. In with the steaks and cook for 4-5 minutes each side and rest for 5-20 minutes – should be Pink2Pink medium-rare then;
5. Slice thinly and plate;
6. Sprinkle a little more sea salt & cracked black pepper over and await thew sauce…

Sauce;

1. In a saucepan add;
   • Tin of drained sweetcorn kernels;
   • 1 cup of Edamame beans;
   • 3″ knob of salted butter;
   • 4 heaped Tbsp of white Miso paste;
   • A pinch of cracked black pepper;
2. Slowly melt that down until all the flavours have muddled;
3. Spoon the sauce over the steak – just like in the picture…

This was just awesome. If you like salty & savoury with steak, then look no further. This is the dish for you. I’ll be adapting the sauce to have as a marinade for chargrilled sweetcorn on the cob, but as a steak sauce, this is the one to follow. This is an absolute belter of a sauce. It has flavours popping all over the place and is perfect on top of that super-beefy medium-rare skirt steak. It has insane flavour burst in fact. This is Miso Butter Corn & Edamame ‘w’ Skirt. It’s a cracker – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.