Kiyokos Miso Sauce Recipes

HOW TO MAKE MISO SAUCE

How to Make Miso Sauce image

My miso sauce is probably one of the most versatile and simplest sauces to keep on hand for dressings, sauces and marinades! Meat your new magic sauce that will compliment absolutely everything on your dinner plate!

Provided by Mila

Time 5m

Number Of Ingredients 8

Ingredients

1 cup low sodium soy sauce (use tamari for gluten free and low carb option)
1/4 cup miso paste
3 tsp toasted sesame oil
4 tbsp minced lemon grass (see notes below)
5 garlic cloves (peeled)
1 inch piece of ginger
1/2 cup vegetable oil
1 lime (zested and juiced)

Steps:

Combine all the ingredients in a blender or food processor and process until smooth.
Pour into a refrigerator safe container and seal. You can keep this for 3-4 weeks.

MISO SAUCE

Miso Sauce image

Miso dressing is an easy, versatile sauce that adds a flavorful punch to any dish! This nutritious, vegan sauce makes everything taste better.

Provided by Meme

Categories Sauce

Time 5m

Number Of Ingredients 5

Ingredients

1 tsp grated fresh ginger
4 TBSP white miso paste
3 TBSP rice vinegar
1 tsp sesame oil
2 TBSP water

Steps:

Whisk together all ingredients. Cover and refrigerate until use.
Keeps for about 1-2 weeks, tightly covered, in the fridge.

Nutrition Facts : ServingSize 2 tablespoons, Calories 45 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, Sodium 634 mg, Sugar 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g

KIYOKO'S MISO SAUCE

Kiyoko's Miso Sauce image

My host-mother in Japan introduced me to this sweet sauce flavored with miso and mirin. Miso sauce can stay in the fridge for a pretty long time, so you can make a lot of it at once. Grilled tofu, fried eggplant, or pan-seared fish complement it well.

Provided by Lil Hil

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

5 tablespoons mirin (Japanese sweet wine)
3 tablespoons red miso paste
1 egg yolk
1 ¼ tablespoons cooking sake

Steps:

Combine mirin, miso paste, egg yolk, and sake in a saucepan and mix well; bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until sauce is the consistency of jam, 10 to 15 minutes.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 9.7 g, Cholesterol 51.2 mg, Fat 1.9 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 486.6 mg, Sugar 6.9 g

MISO BARBECUE SAUCE RECIPE - (4/5)

Miso Barbecue Sauce Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 10

Ingredients

1/3 cup cider vinegar
1/3 cup ketchup
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon molasses
2 teaspoons Pickapeppa sauce (or tspns vegetarian Worcestershire-style sauce)
2 garlic cloves peeled, minced
1 teaspoon minced fresh ginger
Few drops liquid smoke
2 tablespoons miso (preferably red)

Steps:

In a medium saucepan, whisk together the cider vinegar, ketchup, tomato paste, brown sugar, molasses, Pickapeppa sauce, garlic, ginger and liquid smoke. Bring to a simmer and cook for 3 minutes, whisking continuously. Remove from the heat and let the sauce cool slightly. Transfer the sauce to a food processor or blender and add the miso. Blend until smooth. Adjust the seasonings if necessary. Store in the refrigerator. Serve on vegetarian burgers, with tofu or as a condiment. This recipe yields about 1 1/2 cups.

GINGER, MISO AND CILANTRO SAUCE

Ginger, Miso and Cilantro Sauce image

Categories Sauce Fruit Juice Ginger Sauté Quick & Easy Shallot Cilantro Bon Appétit

Yield Makes 3/4 cup

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons oriental sesame oil
1/2 cup minced shallots
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons rice vinegar
2 tablespoons yellow miso (fermented soybean paste)* or soy sauce
2 tablespoons chopped fresh cilantro
*Available at Japanese markets and specialty foods stores and in the Asian foods sections of some supermarkets.

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.

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