Nonfatmisosauce Recipes

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

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.

MISO GLAZED SALMON

Steps:

• To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic.
• Preheat grill to medium.
• Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.

NON-FAT MISO SAUCE

Steps:

• Soften the miso about 30 minutes before using.
• Combine all ingredients until smooth.
• Multiply or double the recipe as needed, always keeping the ration of 1 to 1 to 1/2 of miso, vinegar, and sweetness.

HOW TO MAKE MISO SAUCE

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.

AIP NOMATO SAUCE

Steps:

• Heat coconut oil in a sauce pan over medium low heat. Chop onions and add to coconut oil.
• Chop remaining veggies while onions saute. When onions are slightly translucent, add chopped celery, carrots, and beet to onions.
• Once all veggies are soft, add pumpkin puree, diced garlic, bone broth, sea salt, and Primal Palate spice blend. Cook about 10 minutes.
• Add optional flavor enhancers like lemon juice, basil leaves, olives, and nutritional yeast.
• Blend with an immersion blender in the sauce pan, or transfer to a blender or food processor. Pulse until you achieve the desired texture.

MISO CHICKEN

Steps:

• Gather all the ingredients.

MISO SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
• In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
• Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.