MISO-SESAME DRESSING
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 8
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.
SPINACH WITH SESAME AND MISO
Make and share this Spinach With Sesame and Miso recipe from Food.com.
Provided by figaro8895
Categories Spinach
Time 15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat a wok or frying pan and add the sesame seeds.
- Stir over medium-high heat until they are lightly toasted.
- Cool the seeds and crush them with a mortar and pestle or food blender.
- Mix with miso and sugar.
- Wash the spinach and drain well.
- Heat a wok or frying pan and add the oil.
- Stir-fry the spinach and drain well.
- Heat a wok or a frying pan and add the oil. Stir-fry the spinach just until it collapses.
- Remove from the wok; Stir in the miso and sesame paste into the spinach.
- Serve hot or cold.
Nutrition Facts : Calories 67, Fat 5.2, SaturatedFat 0.8, Sodium 54.3, Carbohydrate 4, Fiber 2, Sugar 0.7, Protein 2.8
SPINACH WITH SESAME MISO SAUCE
Provided by Elizabeth Andoh
Categories Leafy Green Soy Vegetarian Quick & Easy Low/No Sugar Spinach Healthy Vegan Sesame Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold water to cool. Drain spinach and squeeze excess water from each bunch, squeezing well several times. Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems. Discard tough stem ends.
- Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.
- Toss spinach with sauce and sprinkle with sesame seeds.
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
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.
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