Miso-Glazed Grilled Papaya with Yuzu Reduction
Advanced fusion dish featuring charred papaya halves brushed with a complex fermented soybean glaze and citrus gastrique.
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Ingredients
- 2 pieces Large semi-ripe papayas
- 0.5 cup Shiro (white) miso paste
- 0.25 cup Mirin
- 2 tablespoons Sake
- 3 tablespoons Granulated sugar
- 0.5 cup Yuzu juice
- 2 tablespoons Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 garnish Micro-cilantro(optional)
- 1 teaspoon Toasted black sesame seeds
Instructions
- 1
Prepare the miso glaze by whisking together the miso paste, mirin, sake, and 1 tablespoon of sugar in a small saucepan over low heat until smooth and slightly thickened.
- 2
Create the yuzu reduction by combining the yuzu juice, rice vinegar, and the remaining 2 tablespoons of sugar in a separate pan; simmer until the liquid reduces by half to a syrupy consistency.
- 3
Halve the papayas lengthwise and remove the seeds, ensuring the flesh is dry by patting it with a paper towel.
- 4
Preheat a charcoal grill or cast-iron grill pan to high heat and lightly brush the papaya flesh with a tiny amount of sesame oil.
- 5
Place the papaya halves flesh-side down on the grill for 3-4 minutes until deep char marks appear and the natural sugars begin to caramelize.
- 6
Flip the papayas over and generously brush the charred surface with the prepared miso glaze, then cover the grill for 2 minutes to allow the glaze to bubble and set.
- 7
Remove from heat and carefully drizzle the yuzu reduction into the center cavity and over the glazed edges.
- 8
Garnish with toasted black sesame seeds and micro-cilantro before serving immediately while the fruit is warm and the glaze is tacky.
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