Japanese Miso And Sesame Sauce Food

HOW TO MAKE MISO SAUCE

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.

JAPANESE MISO AND SESAME SAUCE

Steps:

• Mix mirin, miso paste, dried wakame, ginger, soy sauce, and sesame oil together in a bowl until combined.

MISO-SESAME DRESSING

Steps:

• In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

MISO DRESSING

Steps:

• In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

STRING BEANS WITH SESAME-MISO DRESSING (SAYA-INGEN GOMA AYE)

Steps:

• Steam beans 12 minutes or until crisp-tender, OR cook in boiling salted water 3 to 5 minutes until crisp-tender. Drain and plunge into iced water to cool 10 minutes. Drain again and pat dry. To cut the beans, fit a food processor with slicing blade. Trim beans to fit feed tube horizontally. With lid in place, stack beans in feed tube, then push beans through feed tube with food pusher while motor is running. OR, cut beans diagonally into 2-inch lengths with a sharp knife.
• Add miso, sugar,mirin, lemon juice, soy sauce, and optional lemon zest to ground sesame seeds. Gently toss mixture with prepared beans. Garnish with a sprinkle of roasted sesame seeds before serving.

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

JAPANESE SESAME SAUCE

Steps:

• Place all ingredients in a small blender.
• Blend till smooth.
• Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.

TOFU DENGAKU

Steps:

• Gather ingredients.
• Grind toasted sesame seeds in Japanese mortar and pestle until smooth.
• Add sugar, miso, garlic, ginger, and grind for some more until ingredients are well incorporated. Scraping the side with a spatula or wooden spoon.
• Add mirin and half of soy sauce and mix well. Check for the thickness and gradually add the rest of the soy sauce until the sauce is thick but easy to spread. Note: make sure the sauce is not too runny, otherwise it will not stick to tofu. Add chili oil if using.
• Store in a clean jar. It will keep for a week in the fridge.
• In a sink or over a baking dish, press tofu between two cutting boards for 30 minutes to an hour. This is to drain any excess water from the tofu.
• Heat oil in a pot over medium heat until 300 degrees. The oil should be deeper than the thickness of tofu.
• Working one to two tofu at a time, pat dry tofu and gently deep fry until golden brown and crispy on the outside. Repeat until all the tofu has been fried. Drain them on a paper towel and now you have atsuage.
• Turn the broiler on to medium-high.
• Once the atsuage is cool enough to handle, slice each atsuage into halves, lengthwise. Skewer each tofu slice with bamboo skewers, facing the sliced side up.
• Spoon the miso sauce on top of each tofu.
• On a baking sheet lined with parchment paper or foil, place skewered tofu. Broil the skewers until the top bubbles and browns a bit. Use a culinary torch to lightly brown the top if not using a broiler.
• Remove from the broiler and sprinkle with sansho pepper or black sesame seeds (optional).

COLD UDON NOODLES WITH SESAME MISO SAUCE

Steps:

• Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning.
• As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.
• Transfer the sesame seeds to a suribachi or mortar and coarsely grind them.
• Mix the sugar, miso, tahini, soy sauce, dashi and ground sesame seeds in a bowl, stirring until the sugar has dissolved.
• Cook the udon noodles according to the packet instructions, then drain and rinse under cold running water until cool.
• Divide the noodles among four plates. Serve the dipping sauce in small individual bowls and dip the noodles into sauce as you eat them.