{"id":2350,"date":"2015-04-25T09:54:53","date_gmt":"2015-04-25T12:54:53","guid":{"rendered":"http:\/\/alternativanikkei.com\/?p=2350"},"modified":"2015-04-26T19:17:14","modified_gmt":"2015-04-26T22:17:14","slug":"salteado-de-otono-al-miso","status":"publish","type":"post","link":"https:\/\/alternativanikkei.com\/2026\/salteado-de-otono-al-miso\/","title":{"rendered":"Salteado de oto\u00f1o al miso"},"content":{"rendered":"

Una entrada para 2 porciones de salteado con langostinos, hongos shiitake, \u00abshishito\u00bb y \u00abgobo\u00bb al miso.<\/p>\n

INGREDIENTES:<\/strong>
\nLangostinos crudos limpios \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0150g
\nShiitake fresco en juliana \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a080g
\nShishito (pimiento de padr\u00f3n) \u00a0 \u00a0 \u00a0 8 u
\nGobo (bardana) pelado en fetas\u00a0 \u00a0\u00a0 50g<\/p>\n

(La bardana limpia y cortada en fetas debe dejarse en remojo por unos 5 mins para quitarle el sabor amargo)<\/p>\n

Ajo picado\u00a0 1 diente
\nAceite de girasol \u00a0\u00a0 3 cucharadas<\/p>\n

Para la salsa de miso:<\/strong>
\nMiso rojo \u00a0 \u00a0 50g
\nSake \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a050cc
\nMirin \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a050cc
\nAz\u00facar \u00a0 \u00a0 \u00a0 \u00a0 1 cucharada<\/p>\n

Preparaci\u00f3n<\/strong><\/p>\n

    \n
  1. Hacer la salsa.<\/li>\n
  2. Calentar en una sart\u00e9n todos los ingredientes para la salsa, mezclar suavemente con una esp\u00e1tula de goma. Seguir mezclando hasta que la cantidad de la salsa se reduzca hasta aproximadamente 1\/3.<\/li>\n
  3. Retirar del fuego, y reservar la salsa aparte en un cuenco.<\/li>\n
  4. Lavar la sart\u00e9n, \u00a0y calentarla.<\/li>\n
  5. Agregar el aceite de girasol, y saltear el ajo primero.<\/li>\n
  6. Cuando empieza a desprender el aroma a ajo tostado, agregar el shishito, shiitake fresco, y el gobo (previamente remojado).<\/li>\n
  7. Saltear por 3 a 4 mins a fuego fuerte, y agregar los langostinos.<\/li>\n
  8. Cuando los langostinos ya est\u00e9n listos, agregar la salsa que preparamos.<\/li>\n
  9. Saltearlos 2 mins m\u00e1s a fuego fuerte, y emplatar.<\/li>\n<\/ol>\n

    * Queda bien acompa\u00f1ado con unas gotitas de lim\u00f3n o algo c\u00edtrico, y con arroz blanco, el \u00abgohan\u00bb obviamente!<\/p>\n

    Un plato para sentir los aromas del oto\u00f1o!\u00a0 Que disfruten del plato y del aire de Buenos Aires!<\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Una entrada para 2 porciones de salteado con langostinos, hongos shiitake, \u00abshishito\u00bb y \u00abgobo\u00bb al miso. INGREDIENTES: Langostinos crudos limpios \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0150g Shiitake fresco en juliana \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a080g Shishito (pimiento de padr\u00f3n) \u00a0 \u00a0 \u00a0 8 u Gobo (bardana) pelado en fetas\u00a0 \u00a0\u00a0 50g (La […]<\/p>\n","protected":false},"author":9,"featured_media":2352,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[104,101,105,102,103],"ppma_author":[976],"class_list":["post-2350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-gobo","tag-langostinos","tag-miso","tag-shiitake","tag-shishito"],"authors":[{"term_id":976,"user_id":9,"is_guest":0,"slug":"akira-takeuchi","display_name":"Akira Takeuchi","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/085598b2fa1b1b093695709240a8b5aa228049d520959e8a2ac47c32d96f3c24?s=96&d=mm&r=g","1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/2350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/comments?post=2350"}],"version-history":[{"count":8,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/2350\/revisions"}],"predecessor-version":[{"id":2431,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/2350\/revisions\/2431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/media\/2352"}],"wp:attachment":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/media?parent=2350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/categories?post=2350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/tags?post=2350"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/ppma_author?post=2350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}