Best 6 Ancient Miso Dipping Sauce Recipes
In the realm of Japanese cuisine, the ancient art of miso making has been passed down through generations, resulting in a rich and diverse array of miso pastes, each boasting unique flavors and textures. From the mild and sweet white miso to the robust and earthy red miso, the versatility of miso extends far beyond its traditional role in soups and stews. Delve into this culinary journey as we explore three distinct dipping sauces crafted from the finest miso pastes, each offering a captivating blend of umami, sweetness, and acidity. Embark on a sensory adventure as you discover the delicate balance of flavors in our White Miso Dipping Sauce, the bold and assertive character of our Red Miso Dipping Sauce, and the harmonious fusion of flavors in our Miso Mustard Dipping Sauce. Prepare to tantalize your taste buds with these exquisite creations, perfect for enhancing the flavors of your favorite dishes.
Let's cook with our recipes!
HOW TO MAKE MISO SAUCE
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
Categories Sauce and Marinades
Time 5m
Number Of Ingredients 8
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.
CREAMY MISO DIP
This Japanese-inspired dip is perfect with veggies or tempura green beans or drizzled over roasted sweet potatoes or salmon.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield about 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the mayonnaise, miso, mirin, vinegar and 2 tablespoons water in a small bowl. Refrigerate in an airtight container for up to 3 days.
KIYOKO'S MISO SAUCE
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
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
ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE
This recipe turned out to be an all-nighter. It started out as a dressing for a mess of greens, then a short time later I decided it was going to be a coating for baked chicken. Then, as the sun was illuminating the Eastern horizon, it finally wound up as a dipping sauce for chicken wings or tenders. Or, drizzled over some...
Provided by Andy Anderson !
Categories Dips
Time 10m
Number Of Ingredients 13
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.
ANCIENT MISO DIPPING SAUCE
" Classic Asian ingredients and flavors combine in this versatile sauce that's a perfect accompaniment to Alask salmon, halibut, scallops, crab and black cod". From Alaska Seafood. Note: use red or orange pepper (small)
Provided by CJAY8248
Categories Sauces
Time 5m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place in ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chives, if desired.
- Note: 1/4 teaspoons red chile flakes may be substituted for peppers.
Nutrition Facts : Calories 49.9, Fat 1.4, SaturatedFat 0.3, Sodium 855, Carbohydrate 6.9, Fiber 1.6, Sugar 1.5, Protein 2.9
BENIHANA MISO DIPPING SAUCE
Make and share this Benihana Miso Dipping Sauce recipe from Food.com.
Provided by Member 610488
Categories Low Cholesterol
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put miso paste in a bowl. Add sugar and mix well.
- Add the other ingredients in to the bowl and stir well.
- Using a blender, puree ingredients.
Nutrition Facts : Calories 149.1, Fat 4.5, SaturatedFat 0.7, Sodium 2765.8, Carbohydrate 22.4, Fiber 1.8, Sugar 15.6, Protein 6.5
Tips:
- Use high-quality ingredients: The better the ingredients, the better the sauce will taste. Look for organic, non-GMO miso and tamari, and fresh, flavorful scallions and ginger.
- Don't overcook the ginger and garlic: They should be fragrant and slightly softened, but not browned.
- Adjust the consistency of the sauce to your liking: If you like a thinner sauce, add more water or broth. If you like a thicker sauce, simmer it for longer or add a cornstarch slurry.
- Taste the sauce before serving and adjust the seasonings as needed: You may want to add more miso, tamari, or rice vinegar to taste.
- Serve the sauce immediately or store it in the refrigerator for up to 2 weeks: If you store the sauce, bring it to room temperature before serving.
Conclusion:
Ancient miso dipping sauce is a delicious and versatile condiment that can be used with a variety of dishes. It is easy to make and only requires a few simple ingredients. With its rich, savory flavor and umami kick, this sauce is sure to become a favorite in your kitchen. So next time you're looking for a dipping sauce for your favorite appetizers, entrees, or vegetables, give this ancient miso dipping sauce a try. You won't be disappointed!
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