Miso-Stuffed Grilled Akebi
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Scooped of its white pulp and seeds, the thick, faintly bitter rind of akebi becomes a shell for maitake and shimeji cooked down with miso and myoga ginger.
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The filling has to be cooked until almost dry and fully cooled, or the rind will not close neatly around it when tied with string.
Ingredients
Instructions
- 1
Scoop the seeds and pulp from each akebi with a spoon, keeping only the peel.
If a fruit has not opened, split it along the central seam. Wash the shells and drain them completely.
- 2
Wash and drain the maitake and shimeji, then tear them into small pieces.
Cut the myoga into thin strips.
- 3
Heat the sautéing oil in a pan and cook the mushrooms.
When they soften, add the myoga and cook briefly. Add the miso and sugar, then stir and reduce until almost no liquid remains.
- 4
Cool the mushroom miso filling completely.
Divide it among the four akebi shells and tie each one with kitchen twine so the opening stays closed.
- 5
Heat the grilling oil in a frying pan and add the stuffed akebi.
Cover and cook over medium-low heat, turning occasionally, until the peel is tender and evenly browned. Remove the twine before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
山形県 · Checked: 2026-08-11
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