Tekka – A Miso Condiment
In Japan, there is not a tradition of sprinkling raw salt on their food, instead, they prepare condiments in which salt is either cooked with other ingredients or roasted and ground prior to use. Tekka is prepared in this tradition with its saltiness coming solely from hatcho miso. Tekka should be used sparingly as it is very concentrated and flavourful. Add to soups, sprinkle over cooked rice, or use to make miso soup.
Tekka is a rich, hearty and concentrated condiment that is moist yet powdery. It is made using time-consuming and laborious processes: first gently sautéing chopped burdock root, carrots, lotus root, or other roots vegetables in sesame oil. Hatcho (soya bean) miso is then added and this is simmered in an iron pot or a cast iron dutch oven for six hours of simmering where all the liquid evaporates leaving a condiment deeply black in color while crumbly and semi-dry in texture. Chopped ginger is added
at the end for additional flavor.
Tekka is made with milled carrots, burdock root, lotus root, and ground sesame seeds. It is cooked with sesame oil and hacho miso. Sprinkle over cooked grain, noodles, vegetables, and salad to add a
flavorful taste to your food.
– A cast iron pan or dutch oven
– Root vegetables of choice. Traditionally burdock, lotus, carrots, and ginger roots are used.
– A hand grater or food processor as the roots need to be chopped