Dinner
Miso and Honey Paneer Agedashi
A Japanese-Indian original, paneer cut into cubes and fried in a light cornstarch batter in the agedashi tofu tradition then served in a dashi broth enriched with white miso and honey so the Japanese technique and the Indian cheese tradition produce a dish where the crispy exterior, silky broth, and sweet-savoury depth are structurally inseparable.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
645Calories
22gProtein
32gFat
72gCarbs
12gSugar
2gFiber
720mgSodium
32mgChol
0gSat Fat
Goes well with
Sapporo Premium Lager
local
Masala Chai
international
Vegetarian
fusion-kitchen
Instructions
1
Prep
Pat paneer cubes dry with paper towel. Toss in cornstarch and salt until evenly coated; shake off excess. Whisk miso paste with 3 tbsp warm dashi until dissolved. Combine with remaining dashi, honey, soy sauce, mirin, and rice vinegar in a saucepan. Grate daikon and ginger. Slice spring onions and chilli.
2
Fry 1
Heat oil to 180°C in a deep saucepan. Fry paneer in batches of 4–5 for 2–3 minutes until pale golden and set. Drain on a wire rack.
3
Fry 2
Increase oil to 190°C. Fry paneer again for 1–2 minutes until deeply golden and crisp. Drain on the rack. While paneer fries the second time, warm the miso broth over low heat until steaming but not boiling.
4
Plate
Divide steamed jasmine rice between two deep bowls. Top with crispy paneer. Pour warm miso-honey broth around the paneer. Top each with grated daikon and ginger, then scatter spring onions, chilli, and sesame seeds. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g paneer
- 60g60g cornstarch
- 0.5 tsp0.5 tsp fine sea salt
- 400ml400ml neutral oil
- 400ml400ml dashi stock
- 2 tbsp2 tbsp white miso paste
- 1.5 tbsp1.5 tbsp honey
- 1 tbsp1 tbsp soy sauce
- 1 tbsp1 tbsp mirin
- 0.5 tsp0.5 tsp rice vinegar
- 360g360g jasmine rice
- 22 spring onions
- 0.50.5 small fresh red chilli
- 1 tsp1 tsp toasted sesame seeds
- 60g60g daikon
- 0.50.5 thumb fresh ginger
