Bone marrow au gratin with miso
- 4 large beef bones, cut horizontally
- 2 tbsp of salt
- 2 liters of water
- 2 tbsp of maple syrup
- 1 case of yellow miso
- 3 Tbsp of Japanese Kewpie Mayonnaise
- 2 cases of panko
1- Disgorge the bones in a salt and water bath for at least 5 hours or overnight. Rinse them well with water and dry them. Place on a baking sheet.
2- Turn on the convection oven at 375F
3- Mix all the ingredients together except the panko
4- Put the mixture on the bones.
5- Sprinkle with panko.
6- Put in the oven and cook for 15 minutes.
7- Grill at 500F until the panko is brown (3 minutes).
Serve hot with croutons as an aperitif.