Kiyokos Miso Sauce Food

KIYOKO'S MISO SAUCE

Kiyoko's Miso Sauce image

My host-mother in Japan introduced me to this sweet sauce flavored with miso and mirin. Miso sauce can stay in the fridge for a pretty long time, so you can make a lot of it at once. Grilled tofu, fried eggplant, or pan-seared fish complement it well.

Provided by Lil Hil

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

5 tablespoons mirin (Japanese sweet wine)
3 tablespoons red miso paste
1 egg yolk
1 ¼ tablespoons cooking sake

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.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 9.7 g, Cholesterol 51.2 mg, Fat 1.9 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 486.6 mg, Sugar 6.9 g

ANCIENT MISO DIPPING SAUCE

Ancient Miso Dipping Sauce image

" Classic Asian ingredients and flavors combine in this versatile sauce that's a perfect accompaniment to Alask salmon, halibut, scallops, crab and black cod". From Alaska Seafood. Note: use red or orange pepper (small)

Provided by CJAY8248

Categories Sauces

Time 5m

Yield 1 1/4 cups, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons fresh ginger, peeled and chopped
1/3 cup white miso
2/3 cup warm water
1 -2 tablespoon rice vinegar
1/3 cup basil leaves, torn (about 6-8 leaves)
1 pepper, halved (jalapeno, scotch bonnet, thai chile)
chopped chives, if desired, for garnish

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.

Nutrition Facts : Calories 49.9, Fat 1.4, SaturatedFat 0.3, Sodium 855, Carbohydrate 6.9, Fiber 1.6, Sugar 1.5, Protein 2.9

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