Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To make the glaze, in a separate bowl, whisk together the miso paste, maple syrup, and 2 tablespoons of hot water until the miso has dissolved. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To make the glaze, in a separate bowl, whisk together the miso paste, maple syrup, and 2 tablespoons of hot water until the miso has dissolved. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Tips from Home Chefs