Miso Sauce For Tako Hawaii Recipes

ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE

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.

GINGER-MISO DIPPING SAUCE

Steps:

• combine ingredients and mix thoroughly.

MISOYAKI-GLAZED SALMON

Steps:

• To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
• Set aside to cool.
• Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
• Cover the dish with plastic wrap and refrigerate for at least 24 hours.
• Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
• Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
• Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
• turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
• Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
• Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
• Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
• Top the salmon fillets with the pan juice.
• Garnish with the sliced scallions.

KIYOKO'S MISO SAUCE

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.