📝 About This Recipe
This dish celebrates the delicate harmony of Nikkei cuisine, blending the earthy, buttery texture of Peruvian hearts of palm with the vibrant, herbal punch of Japanese shiso. Grilled over high heat to achieve a smoky char, the hearts of palm are glazed in a savory umami-rich miso butter that bridges the gap between the Andes and the Pacific. It is a sophisticated, light appetizer that showcases how simple ingredients can be transformed through the art of the flame and thoughtful fusion.
🥗 Ingredients
Main Ingredients
- 8-10 pieces Fresh Hearts of Palm (4-inch long cylinders, preferably fresh or high-quality canned in brine)
- 2 tablespoons Neutral Oil (Grapeseed or avocado oil for grilling)
- 1/2 teaspoon Sea Salt (Maldon or fine sea salt)
Shiso-Miso Glaze
- 2 tablespoons White Miso Paste (Shiro miso for a milder, sweeter flavor)
- 3 tablespoons Unsalted Butter (Softened to room temperature)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 2 teaspoons Yuzu Juice (Can substitute with a mix of lime and lemon juice)
- 6 leaves Fresh Shiso Leaves (Finely chiffonaded (shredded))
- 1 teaspoon Grated Ginger (Freshly peeled and grated)
Garnish and Finishing
- 1 teaspoon Toasted Sesame Seeds (Black and white mix for visual contrast)
- 1/2 teaspoon Togarashi (Japanese seven-spice blend for a hint of heat)
- 4 pieces Fresh Shiso Leaves (Left whole for plating)
- 2 pieces Radish (Thinly sliced into rounds and chilled in ice water)
👨🍳 Instructions
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1
If using fresh hearts of palm, peel away the fibrous outer layers until you reach the tender core. If using canned, drain and pat them extremely dry with paper towels to ensure a good sear.
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2
Slice the hearts of palm in half lengthwise to create a flat surface, which allows for better contact with the grill and more flavor absorption.
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3
In a small mixing bowl, combine the softened butter, white miso paste, mirin, yuzu juice, and grated ginger. Whisk until the mixture is smooth and aerated.
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4
Fold the finely shredded shiso leaves into the miso butter mixture and set aside at room temperature to let the flavors marry.
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5
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. You want it hot enough to create char marks quickly without overcooking the center.
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6
Lightly coat the hearts of palm with the neutral oil and season very sparingly with sea salt (the miso will add significant saltiness later).
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7
Place the hearts of palm on the grill, flat-side down. Press down slightly to ensure contact. Grill for 3-4 minutes until distinct charred grill marks appear.
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8
Flip the hearts of palm carefully using tongs. Using a pastry brush, generously coat the charred side with the shiso-miso butter.
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9
Grill the rounded side for another 2-3 minutes. The butter will melt and begin to bubble and caramelize against the heat.
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10
Flip one last time back onto the flat side for just 30 seconds to glaze the bottom, being careful not to let the miso sugar burn.
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11
Remove from heat immediately and place onto a warm serving platter.
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12
Garnish with a sprinkle of toasted sesame seeds, a dusting of togarashi, and the crisp radish slices.
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13
Tear the remaining whole shiso leaves by hand and scatter them over the dish for a final burst of fresh aroma.
💡 Chef's Tips
If you cannot find fresh shiso, a mixture of mint and Thai basil provides a similar herbaceous profile. Ensure the hearts of palm are room temperature before grilling to prevent a cold center and burnt exterior. Don't skip the Mirin; the sugar content is essential for that signature Japanese glaze lacquer. If using a charcoal grill, use binchotan (Japanese white charcoal) for the most authentic, clean smoky flavor. Fresh hearts of palm are much crunchier than canned; if using fresh, you may need to steam them for 2 minutes before grilling to soften.
🍽️ Serving Suggestions
Pair with a crisp, chilled Junmai Ginjo sake to complement the yuzu and miso notes. Serve alongside a light Tiradito (Peruvian raw fish) to create a complete Nikkei tasting experience. Accompany with a side of steamed jasmine rice to soak up any excess shiso-miso butter. A dry, mineral-forward Sauvignon Blanc or an Albariño works beautifully with the vegetal notes of the dish. Serve as a sophisticated warm component of a larger vegetarian bento box.