White Miso Barbecue Sauce Food

JAPANESE MISO SALMON SIDE (BBQ OR BAKE)

Steps:

• Mix together the marinade ingredients in a small bowl until smooth.
• Place the salmon skin side up on a work surface and slather with just under half the marinade.
• Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
• Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
• Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature
• Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
• Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
• Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
• Garnish with sesame seeds and finely sliced shallots.

WHITE MISO BBQ SAUCE

Steps:

• 1. Mix all ingredients in a saucepan until thickened. Brush over meat, seafood, or vegetables and roast in oven

MISO BARBECUE SAUCE RECIPE - (4/5)

Steps:

• In a medium saucepan, whisk together the cider vinegar, ketchup, tomato paste, brown sugar, molasses, Pickapeppa sauce, garlic, ginger and liquid smoke. Bring to a simmer and cook for 3 minutes, whisking continuously. Remove from the heat and let the sauce cool slightly. Transfer the sauce to a food processor or blender and add the miso. Blend until smooth. Adjust the seasonings if necessary. Store in the refrigerator. Serve on vegetarian burgers, with tofu or as a condiment. This recipe yields about 1 1/2 cups.

WHITE MISO BARBECUE SAUCE

Steps:

• 1. Combine the miso, sake, mirin, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Gradually whisk in the stock. Cook the sauce over simmering water, stirring occasionally, until thick and creamy, about 5 minutes. Remove the pan from over the water and let the sauce cool to room temperature. 2. Transfer to a serving bowl, cover, and refrigerate until ready to use, up to 3 days. Serve at room temperature.Makes about 1 1/2 cups