Ginger Miso And Cilantro Sauce Food

GINGER, MISO AND CILANTRO SAUCE

Ginger, Miso and Cilantro Sauce image

Categories Sauce Fruit Juice Ginger Sauté Quick & Easy Shallot Cilantro Bon Appétit

Yield Makes 3/4 cup

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons oriental sesame oil
1/2 cup minced shallots
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons rice vinegar
2 tablespoons yellow miso (fermented soybean paste)* or soy sauce
2 tablespoons chopped fresh cilantro
*Available at Japanese markets and specialty foods stores and in the Asian foods sections of some supermarkets.

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.

GINGER-MISO DIPPING SAUCE

Ginger-Miso Dipping Sauce image

This dipping sauce is from Favorite Island Cookery Book I. It is a sauce to accompany fried tofu. This recipes calls for 1/4 teaspoon of Ajinomoto (MSG) but I always leave it out.

Provided by ellestrange

Categories Sauces

Time 10m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup miso
1/4 cup rice vinegar
1 tablespoon finely grated gingerroot
1 1/2 teaspoons sugar

Steps:

combine ingredients and mix thoroughly.

Nutrition Facts : Calories 40.8, Fat 1, SaturatedFat 0.2, Sodium 627.6, Carbohydrate 6.3, Fiber 0.9, Sugar 2.6, Protein 2

COD WITH MISO-BUTTERNUT SQUASH SAUCE

Cod With Miso-Butternut Squash Sauce image

Mild, flaky cod gets an ideal counterpart in this silky-creamy miso-butternut squash sauce flavored with ginger and topped with lemon, cilantro, and chili crisp.

Provided by Rachel Gurjar

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

2 Tbsp. raw sesame oil or vegetable oil
1 medium shallot, sliced
4 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup white miso
1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt
1 Tbsp. pure maple syrup (optional)
2 lb. skinless, boneless cod fillet, cut into 4" pieces
Kosher salt
Juice of ½ lemon
Steamed rice, cilantro leaves with tender stems, chili crisp (such as Lao Gan Ma), and lemon wedges (for serving)

Steps:

Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Season cod lightly with salt. Reduce heat to low and place cod in sauce (it should be completely covered). Cover pot and cook cod, turning over halfway through, until fish is opaque throughout and flakes easily with a fork, 15-17 minutes. Remove pot from heat and gently stir lemon juice into sauce.
Divide rice among bowls and ladle cod and sauce over. Top with cilantro and serve with chili crisp and lemon wedges for squeezing over.

CILANTRO-MISO SAUCE

Cilantro-Miso Sauce image

Make and share this Cilantro-Miso Sauce recipe from Food.com.

Provided by Julesong

Categories Low Cholesterol

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup cilantro leaf
1 lime, juice of
3 tablespoons miso, light colored
1 tablespoon oil, olive
1/4 teaspoon black pepper
1 tablespoon mirin

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.

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