Asian Essentials Creamy Miso Dipping Sauce Food

ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE

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.

CREAMY MISO DIP

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

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.

ANCIENT MISO DIPPING SAUCE

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.

POULTRY ESSENTIALS: POTATO CHIP TENDERS

Steps:

• 1. PREP/PREPARE
• 2. To achieve the best results, you will want a baking sheet fitted with a wire rack. This will help to crisp the chicken on both sides at the same time. If you do not have a wire rack, you should carefully flip the chicken strips over, halfway through baking.
• 3. I am cutting up chicken breasts into strips; however, you could actually use chicken tenders.
• 4. The potato chips you choose will impact the flavor of these tenders. My personal favorite is vinegar-and-sea-salt; but choose whatever flavor you like the most.
• 5. If you are looking for some good dipping sauces, check these out: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-dipping-sauces.html?r=1 https://www.justapinch.com/recipes/sauce-spread/dip/dip-essentials-dilly-dill-dipping-sauce.html?r=2 https://www.justapinch.com/recipes/sauce-spread/dip/asian-essentials-creamy-miso-dipping-sauce.html?r=5 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-lemon-buttermilk-dipping-sauce.html?r=15
• 6. Gather your ingredients (mise en place).
• 7. THE EGG MIXTURE
• 8. Add the egg mixture ingredients to a large bowl.
• 9. Whisk them together, then cut the chicken into strips, and add them to the mixture.
• 10. Cover and place into the fridge for 2 - 3 hours.
• 11. THE SPICE MIX
• 12. Crush up the potato chips (I used a food processor; however, you could just as easily do it with your hands). You do not want dust; you want little bits of chips.
• 13. Combine with the remaining ingredients, then, one-at-a-time, add the chicken strips and thoroughly coat with the mixture.
• 14. Gently add them to a rimmed baking sheet fitted with a wire rack and allow to rest for about 15 - 20 minutes.
• 15. While the tenders are resting, place a rack in the middle position, and preheat the oven to 400f (205c).
• 16. Bake until the chicken is cooked through and the crust is golden brown, about 18 - 22 minutes.
• 17. PLATE/PRESENT
• 18. Serve by themselves or with your favorite dipping sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

ASIAN SALMON CAKES WITH CREAMY MISO AND SAKE SAUCE

Steps:

• Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
• In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
• Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.