Name: Miso-Glazed Grilled Camembert & Cucumber Tuna Salad with Shiso
Cuisine: 和食
Ingredients: Camembert cheese, to taste (approx. 1 wheel); Dengaku miso (sweet miso paste), to taste; Sliced almonds, to taste; Cucumber, to taste; Shiso leaves, to taste; Canned tuna, to taste; Salt, to taste; Sesame seeds, to taste; Sesame oil, to taste; Vinegar, to taste; Whole-grain mustard, to taste; Soy sauce, to taste; Black pepper, to taste; Fish sauce, to taste (optional)

About "Miso-Glazed Grilled Camembert & Cucumber Tuna Salad with Shiso"

Based on a viewer's request, this recipe features Miso-Glazed Grilled Camembert. Sliced horizontally, filled with sweet Dengaku miso and sliced almonds, and pan-seared, it offers a perfect harmony of melting cheese, sweet-savory miso, and crunchy almonds with a rich, milky finish that pairs beautifully with sake or wine. The video also features a quick, improvised side dish using fridge leftovers: Cucumber and Shiso Tuna Salad, tossed with sesame oil, whole-grain mustard, and vinegar for a refreshing yet punchy flavor. If Dengaku miso is unavailable, any sweet bottled miso sauce can be used as a substitute.

Introduction to 阿諏訪泰義の「あすわ我が味」 →

Tips for Making "Miso-Glazed Grilled Camembert & Cucumber Tuna Salad with Shiso"

Prep
- Slice the Camembert cheese horizontally in half. Carefully spread Dengaku miso on the cut surfaces and sprinkle generously with sliced almonds.
Prep
- Reassemble the filled Camembert, cut it into 4 wedges, and then cook.
Heat control
- Place in a preheated pan and sear slowly until the miso is lightly charred. It is ready when the cheese starts to melt and ooze.
Substitutes
- If Dengaku miso is hard to find, substitute with a commercial sweet miso sauce (like Nagoya's 'Tsukete Miso Kakete Miso'). If you have a kitchen torch, you can also microwave the cheese and torch the top.
Appetizer Tip
- The combination of cheese and miso creates a rich, lingering aftertaste that clings to the palate, which is key to making a great drink pairing.
Prep (Salad)
- Slice the shiso leaves slightly thick; cutting them too thin makes them wilt and shrivel faster.
Seasoning (Salad)
- Toss cucumber, shiso, and tuna with sesame oil, sesame seeds, vinegar, soy sauce, whole-grain mustard, and black pepper. Adding a splash of fish sauce is also highly recommended.

Ingredients for "Miso-Glazed Grilled Camembert & Cucumber Tuna Salad with Shiso"

14 items

* Tap ingredient names to find on Amazon

Camembertcheese, to taste (approx. 1 wheel)
Dengakumiso (sweet miso paste), to taste
Slicedalmonds, to taste
Cucumber,to taste
Shisoleaves, to taste
Cannedtuna, to taste
Salt,to taste
Sesameseeds, to taste
Sesameoil, to taste
Vinegar,to taste
Whole-grainmustard, to taste
Soysauce, to taste
Blackpepper, to taste
Fishsauce, to taste (optional)

How to Make "Miso-Glazed Grilled Camembert & Cucumber Tuna Salad with Shiso"

1
[Miso-Glazed Grilled Camembert] Place the Camembert cheese on a cutting board and slice it horizontally in half.
2
Carefully spread the Dengaku miso over the cut surfaces using a spoon.
3
Generously sprinkle sliced almonds over the miso.
4
Reassemble the cheese halves back into a whole wheel, then cut it into 4 wedges (like a cake).
5
Heat a frying pan, arrange the cheese wedges inside, and sear slowly until the miso is lightly charred. Once the cheese starts to melt and ooze, it is ready.
6
[Cucumber & Shiso Tuna Salad] Chop the cucumber into bite-sized pieces and slice the shiso leaves into slightly thick julienne strips.
7
In a bowl, combine the cucumber, shiso, and tuna. Add sesame oil, sesame seeds, vinegar, soy sauce, whole-grain mustard, and black pepper, then toss well to combine. Add fish sauce if desired.

Detailed Commentary on "Miso-Glazed Grilled Camembert & Cucumber Tuna Salad with Shiso"

* Content organized by topics from the video.

A Tipsy Start with a Viewer's Request

Aswa and Happy Cam's Onishi start the show already quite tipsy, ready to tackle a recipe requested by viewer 'coguma2369'. The request is for 'Miso-Glazed Grilled Camembert,' a recreation of a dish served at a cozy Japanese bistro (koryori-ya). This unique appetizer involves slicing Camembert horizontally, filling it with Dengaku miso and sliced almonds, and searing it until beautifully charred. Since the viewer recommends pairing it with sake, the hosts are eager to see how this intriguing combination turns out.

The Art of the 'Aftertaste' and Prep

First, place the round Camembert cheese on a cutting board and slice it horizontally in half. Carefully spread sweet, red-miso-based Dengaku miso over the cut surfaces. At this point, Aswa passionately explains the concept of 'aftertaste' (yoin) in great appetizers. He notes there are two types: one with a strong aroma, and another with a rich, sticky texture that clings to the palate. This cheese and miso combo falls into the latter category, promising a lingering, savory finish. Finally, sprinkle plenty of sliced almonds on top for a delightful crunch.

Pan-Searing to Charred Perfection

Stack the cheese halves back together like a sandwich, then cut them into four cake-like wedges. Place the wedges in a preheated frying pan and sear slowly until lightly charred. As they cook, the sweet aroma of caramelized miso fills the kitchen, instantly stimulating the appetite. Once the cheese begins to melt and ooze, it is perfectly cooked. While the viewer suggested microwaving and then using a kitchen torch, pan-searing is an easy way to achieve that delicious char without any special equipment.

Tasting the Exquisite Miso Camembert

Plated up, the melted cheese combined with the dark miso looks like a beautiful dessert drizzled with caramel sauce. Taking a bite, Aswa immediately beams with joy. The rich sweetness of the Dengaku miso, the saltiness of the cheese, and the crispy texture of the almonds harmonize flawlessly. Just as Aswa predicted, the milky aftertaste lingers beautifully, making it the perfect companion for drinks. He also suggests that if Dengaku miso is hard to find, Nagoya's famous bottled sweet miso sauce (like 'Tsukete Miso Kakete Miso') makes an excellent substitute.

Improvising a Quick Second Appetizer

With the drinks flowing and craving another bite, Aswa decides to whip up an improvised appetizer using leftovers from the fridge. While chopping cucumber and shiso, he shares a professional tip: slicing shiso too thinly causes it to wilt faster. Cutting it slightly thicker helps retain its moisture, keeping it fresh and preventing it from shriveling. He explains that busy sushi restaurants either slice it right before serving or use it immediately, adding a touch of culinary wisdom to the relaxed atmosphere.

Enjoying the Cucumber & Shiso Tuna Salad

In a bowl, combine the chopped cucumber, shiso, and tuna, then toss with sesame oil, sesame seeds, vinegar, soy sauce, whole-grain mustard, and black pepper. Cooking entirely by feel and tasting as he goes, Aswa showcases his intuitive palate. The result is outstanding: the savory tuna, tangy mustard, and refreshing cucumber and shiso blend perfectly—a dish that would also taste amazing on a baguette. He wraps up the show with a playful plea to be invited back to 'Happy Cam' and invites viewers to submit more easy appetizer ideas.

About 阿諏訪泰義の「あすわ我が味」

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