Cilantro Miso Sauce Food

GREEN SAUCE NO. 4

Steps:

• Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.
• Do Ahead
• Sauce can be made 3 days ahead. Cover and chill.

CILANTRO-MISO SAUCE

Steps:

• Chop cilantro in a processor until well chopped.
• Add the lime juice, miso, olive oil, pepper and mirin.
• Process until smooth.
• Scrape down the sides as required.
• Will keep a short period if refrigerated.
• Serve with grilled beef, pork or fish; also over hearty salads.
• Substitute:Fresh coriander leaves for cilantro.
• Japanese soybean paste for Miso.
• Sweet rice wine for Mirin.

PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE

Steps:

• Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
• Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
• Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.

GINGER, MISO AND CILANTRO SAUCE

Steps:

• Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and sauté 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 3/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.

SCALLOP SAUTE WITH CREAMY MISO SAUCE

Steps:

• Shred the lettuce leaves and line a plate with lettuce. Chill.
• Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
• Season the scallops with salt, pepper and garlic. Lightly dust with flour.
• Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
• Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
• Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
• Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.