Best 3 Miso Mayonnaise Recipes
Miso mayonnaise is a creamy and flavorful condiment that adds a unique depth of flavor to dishes. It is made by combining mayonnaise with miso paste, a fermented soybean paste that is commonly used in Japanese cuisine. The result is a versatile sauce that can be used as a dipping sauce, spread, or marinade.
This article provides three different recipes for miso mayonnaise, each with its own unique twist. The classic miso mayonnaise recipe is a simple combination of mayonnaise, miso paste, rice vinegar, and sugar. The spicy miso mayonnaise recipe adds a touch of heat with the addition of Sriracha sauce, while the roasted garlic miso mayonnaise recipe incorporates the rich flavor of roasted garlic.
No matter which recipe you choose, miso mayonnaise is sure to add a delicious and umami-rich flavor to your next meal. Whether you are using it as a dipping sauce for vegetables or tempura, a spread for sandwiches or burgers, or a marinade for chicken or fish, miso mayonnaise is sure to impress. So grab your ingredients and get ready to make this easy and delicious condiment!
SWORDFISH WITH MISO MAYONNAISE
I created this recipe when my girls were little so they would eat more fish. Kids will eat most anything with a sauce on it! It became a family favorite.
Provided by Chef Debbie
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Broil swordfish steaks in oven.
- While fish are cooking, mix remaining ingredients very well with a whisk and set aside.
- Brush miso mayonaisse on fish for the last 3 or 4 minutes of broiling.
- Watch carefully!
- Brown the dressing but don't burn.
- Serve with soy sauce and lemon juice dipping sauce.
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
MISO CHICKEN SANDWICHES WITH GINGER MAYONNAISE
This is one of my favorite new things to make. It is amazingly easy to put together, the chicken cooks quickly, and the resulting sandwich is fabulous! It's faster than take-out. When I first made these, I thought the chicken tasted a bit salty on it's own. But once it's all together in the sandwich, the flavors blend perfectly, and it wasn't salty at all. I did use low sodium soy sauce, by the way. It's one of those things that make you want to go back for more, even though you're already full, lol. From the Food Network Kitchens Cookbook...they use multigrain sandwich bread, we used nice crusty rolls.
Provided by ciao4293
Categories Lunch/Snacks
Time 19m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
- Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
- Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
- For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
- Assemble the sandwiches: Slice the chicken in pieces.
- Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.
Tips:
- Use high-quality ingredients for the best flavor. Try to find fresh, organic produce and eggs.
- If you don't have white miso paste, you can use yellow or red miso paste instead. Just be aware that the flavor will be slightly different.
- To make a vegan version of this recipe, you can use aquafaba (the liquid from a can of chickpeas) instead of the egg yolks.
- This mayonnaise can be stored in an airtight container in the refrigerator for up to 2 weeks. Stir well before using.
Conclusion:
Miso mayonnaise is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for sandwiches, salads, and sushi. You can also use it as a dipping sauce or marinade. The best part is that it's easy to make at home with just a few simple ingredients. So next time you're looking for a new mayonnaise recipe, give this one a try!
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