Brunch
Sauerkraut and Plantain Honey Hash Brunch
A Cuban-German-Japanese vegan brunch, ripe plantain caramelised with sauerkraut and a miso and honey glaze so the German fermented cabbage tradition and the West African-Caribbean plantain sweetness and the Japanese umami depth are all structurally present in a brunch hash that is simultaneously tangy, sweet, and deeply savoury.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
6gProtein
12gFat
62gCarbs
18gSugar
4gFiber
680mgSodium
0mgChol
0gSat Fat
Goes well with
Ginger Beer
local
Polish Kvass
international
Vegan
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Peel and slice 1 large ripe plantain diagonally 2cm thick. Drain 100g sauerkraut well. Whisk together 1 tbsp white miso, 1.5 tbsp honey, 0.5 tsp rice vinegar, 0.5 tsp soy sauce, and 1 tbsp warm water until smooth. Slice 2 spring onions thinly. Slice 0.5 small red chilli thinly. Measure 1 tsp toasted sesame seeds and 5g fresh coriander.
2
Sear
Heat 1.5 tbsp neutral oil in a wide frying pan over medium-high. Add plantain slices in a single layer. Cook 2–3 minutes per side until deep golden and caramelised. Remove and set aside.
3
Saute
Add drained sauerkraut to the same pan over medium-high heat. Cook 3–4 minutes, stirring occasionally, until it dries slightly and edges begin to crisp.
4
Glaze
Return plantain to the pan. Pour miso-honey glaze over everything. Toss over medium heat 1–2 minutes until the glaze coats and caramelises slightly.
5
Plate
Slide the hash onto a warm plate. Scatter spring onions, sesame seeds, coriander, and chilli over the top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large ripe plantain
- 200g200g sauerkraut
- 3 tbsp3 tbsp neutral oil
- 2 tbsp2 tbsp white miso paste
- 3 tbsp3 tbsp honey
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp soy sauce
- 2 tbsp2 tbsp warm water
- 44 spring onions
- 2 tsp2 tsp toasted sesame seeds
- 10g10g fresh coriander
- 11 small fresh red chilli
- lime wedges
