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
JAPANESE MISO AND SESAME SAUCE
A sort of salty topping for your standard rice bowl using primarily Japanese ingredients. Also vegan-friendly!
Provided by Luke Crocker
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Mix mirin, miso paste, dried wakame, ginger, soy sauce, and sesame oil together in a bowl until combined.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 7.6 g, Fat 2.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 474.3 mg, Sugar 5.3 g
JAPANESE MISO BUTTER SCALLOPS
Cooking scallops the Japanese way with sweet miso! I wanted to share this recipe, because people who buy miso end up using just a little bit and storing the rest in the fridge, not knowing what else you can do with it. I run a cooking school in Kyoto (HARU Cooking Class) and I meet many people from overseas who have told me this.
Provided by Taro Saeki
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Combine miso paste, sake, soy sauce, and sugar in a small bowl.
- Heat oil in a skillet over medium heat. Add scallops and cook for 3 to 4 minutes. Turn scallops and cook until no longer translucent and cooked through, about 1 more minute.
- Reduce heat to low and let the skillet cool down for 1 minute. Add miso sauce and cook for about 3 minutes, thinning with water if necessary. Add butter and stir until melted.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 13.9 g, Cholesterol 69.3 mg, Fat 22.8 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 924.1 mg, Sugar 3 g
MISO SPICE; MISO BUTTER & MISO MAYONNAISE
Steps:
- Miso Mayonnaise Time: 5 minutes. 2 tablespoons miso 1 cup mayonnaise. 1. Stir the miso into the mayonnaise (homemade is best) until smooth. 2. Use immediately, or cover and refrigerate for up to a week.Yield: 1 cup. Possible additions: Grated ginger, honey, brown sugar or agave syrup; chopped pickles (or pickled vegetables); chopped chives or shiso leaves. Dip for sweet-potato fries; as an aioli
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