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
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
GINGER, MISO AND CILANTRO SAUCE
Categories Sauce Fruit Juice Ginger Sauté Quick & Easy Shallot Cilantro Bon Appétit
Yield Makes 3/4 cup
Number Of Ingredients 9
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.
MISO GINGER STEAK SAUCE
Provided by Rachael Ray : Food Network
Categories condiment
Time 5m
Yield about 2/3 cup sauce
Number Of Ingredients 9
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.
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.
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