Ginger Miso And Cilantro Sauce Recipes

GREEN SAUCE NO. 4

Steps:

• Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.
• Do Ahead
• Sauce can be made 3 days ahead. Cover and chill.

COCONUT-MISO SALMON CURRY

Steps:

• In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
• Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
• Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

GINGER, MISO AND CILANTRO SAUCE

Steps:

• Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and sauté 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 3/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.

PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE

Steps:

• Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
• Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
• Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE

Steps:

• Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
• On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
• In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
• Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

MISO GINGER STEAK SAUCE

Steps:

• Whisk together mirin, miso, vinegar, shoyu, Worcestershire, garlic and ginger in a small bowl.
• Serve whole or sliced steak sprinkled with togarashi (Japanese 7-spice, made with a sprinkle of chili, sesame and nori) and a squeeze of grilled lime. Spoon the miso ginger sauce over sliced meat or pass the bowl at the table.

MISO-GINGER DRESSING

Steps:

• Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

CILANTRO-MISO SAUCE

Steps:

• Chop cilantro in a processor until well chopped.
• Add the lime juice, miso, olive oil, pepper and mirin.
• Process until smooth.
• Scrape down the sides as required.
• Will keep a short period if refrigerated.
• Serve with grilled beef, pork or fish; also over hearty salads.
• Substitute:Fresh coriander leaves for cilantro.
• Japanese soybean paste for Miso.
• Sweet rice wine for Mirin.