Miso Spice Miso Butter Miso Mayonnaise Recipes

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MISO MAYONNAISE



Miso Mayonnaise image

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

2 tablespoons miso
1 cup mayonnaise.

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



Japanese Miso and Sesame Sauce image

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

2 tablespoons mirin (Japanese sweet rice wine)
1 tablespoon miso paste
1 tablespoon ground dried wakame (seaweed)
1 ½ teaspoons minced fresh ginger
1 teaspoon soy sauce
1 teaspoon sesame oil

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



Japanese Miso Butter Scallops image

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

1 tablespoon miso paste
1 tablespoon sake
1 teaspoon soy sauce
1 teaspoon white sugar
1 tablespoon oil
½ pound sea scallops
1 teaspoon water, if needed
1 tablespoon butter

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



MISO SPICE; MISO BUTTER & MISO MAYONNAISE image

Categories     Sauce     Watermelon

Yield 1/4C -8 servings

Number Of Ingredients 18

Miso Spice
1/2 cup miso.
Heat the oven to 175. Line a baking sheet with parchment paper. Smear the miso in an even layer, as thinly as possible, over the parchment. It's O.K. if it's ragged around the edges or even a little thick in places.
Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours. Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.
Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.(It keeps in the fridge in a sealed jar for months.)
Yield: About 1/4 cup.
Possible additions: Cayenne or other ground chilies; ground kombu or crumbled nori; sesame seeds.
Possible uses: Season a whole fish, croutons or bread crumbs; sprinkle the top of bread before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.
Miso Butter
Time: 10 minutes (plus more for chilling, if you like).
4 tablespoons (1/2 stick) butter, at room temperature
2 tablespoons miso
Freshly ground pepper (optional).
Cream the butter and miso together with a fork, adding black pepper if you like.
Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.
Makes: 4 to 8 servings.
Possible additions: Chopped scallions or chives; minced garlic, ginger or chili; lemon, lime or orange juice or citrus zest.
Possible uses: Melted onto fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; drizzled on baked sweet or regular potator

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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