ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE
This recipe turned out to be an all-nighter. It started out as a dressing for a mess of greens, then a short time later I decided it was going to be a coating for baked chicken. Then, as the sun was illuminating the Eastern horizon, it finally wound up as a dipping sauce for chicken wings or tenders. Or, drizzled over some...
Provided by Andy Anderson !
Categories Dips
Time 10m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. You can make your own mayonnaise (I usually do); however, I do not wish to over complicate this recipe. So, a good store-bought mayo will work fine. If you are feeling on the healthy side, you can substitute the mayonnaise with a product called, Vegenaise. It is a vegan version that is really good.
- 3. All About Miso Paste White Miso: The mildest of the four. It is made from soybeans that have been fermented along with a large percentage of rice. Depending on how it is fermented the color can be from white to a light beige. Of the four, it has a sweet taste, and great for salad dressings and light sauces. Yellow Miso: Yellow miso is traditionally made from soybeans fermented with barley and a small percentage of rice. It can be yellow to light brown in color. It is mild, with earthy flavor notes, and works well in condiments, soups, marinades, and glazes. Red Miso: Made with soybeans fermented with barley or other grains, though with a higher percentage of soybeans and a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes. Brown Miso: Made almost entirely from soybeans, with a long fermentation time, this miso is the strongest and saltiest of the four. The color can range from a deep brown to almost black. Because of its strength, it does not work well in dressings or light sauces. I do find it works with beef and pork dishes. Additional Note The depth of color with any particular miso can also tell you something about its flavor. Generally speaking, the darker the color, the longer it's been fermented and the stronger it will taste. So, check the actual color of the paste for an indication of how mild or strong it is. One More Thing Miso is very salty, so make sure you taste it before adding any additional sodium.
- 4. You can make the dressing a day or two before serving. Just make sure it is tightly covered and refrigerated.
- 5. Gather your ingredients (mise en place).
- 6. Add all of the ingredients to a bowl.
- 7. Whisk together until smooth.
- 8. Do a final tasting for proper seasoning before serving.
- 9. PLATE/PRESENT
- 10. Serve with a plate of chicken tenders, wings, or just drizzle over some yummy baked chicken. Enjoy.
- 11. Keep the faith, and keep cooking.
ANCIENT MISO DIPPING SAUCE
" Classic Asian ingredients and flavors combine in this versatile sauce that's a perfect accompaniment to Alask salmon, halibut, scallops, crab and black cod". From Alaska Seafood. Note: use red or orange pepper (small)
Provided by CJAY8248
Categories Sauces
Time 5m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place in ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chives, if desired.
- Note: 1/4 teaspoons red chile flakes may be substituted for peppers.
Nutrition Facts : Calories 49.9, Fat 1.4, SaturatedFat 0.3, Sodium 855, Carbohydrate 6.9, Fiber 1.6, Sugar 1.5, Protein 2.9
MISO MAYONNAISE
Don't limit your use of miso to soup! It makes for a fantastic compound butter. It's terrific cut with mirin and slathered over chicken. And here, stirred into mayonnaise, it becomes a consciousness-expanding condiment.
Provided by Mark Bittman
Categories quick, condiments
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Stir the miso into the mayonnaise (homemade is best) until smooth.
- Use immediately, or cover and refrigerate for up to a week.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 325 milligrams, Sugar 0 grams
GINGER-MISO DIPPING SAUCE
This dipping sauce is from Favorite Island Cookery Book I. It is a sauce to accompany fried tofu. This recipes calls for 1/4 teaspoon of Ajinomoto (MSG) but I always leave it out.
Provided by ellestrange
Categories Sauces
Time 10m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- combine ingredients and mix thoroughly.
Nutrition Facts : Calories 40.8, Fat 1, SaturatedFat 0.2, Sodium 627.6, Carbohydrate 6.3, Fiber 0.9, Sugar 2.6, Protein 2
BENIHANA MISO DIPPING SAUCE
Make and share this Benihana Miso Dipping Sauce recipe from Food.com.
Provided by Member 610488
Categories Low Cholesterol
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put miso paste in a bowl. Add sugar and mix well.
- Add the other ingredients in to the bowl and stir well.
- Using a blender, puree ingredients.
Nutrition Facts : Calories 149.1, Fat 4.5, SaturatedFat 0.7, Sodium 2765.8, Carbohydrate 22.4, Fiber 1.8, Sugar 15.6, Protein 6.5
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