Special Miso Sauce

This recipe is one that Taste published some years ago ( https://tastecooking.com/special-spicy-miso-sauce-not-special-home-cooking/ *) and a friend pushed me to have a look at it. I was very sceptical – for several reasons including cooking lemon juice changes its flavour and it can become bitter.

But I do like to test recipes, especially if prompted or recommended by friends. So one Saturday afternoon when I was roasting some broccoli and needed a sauce for it, I set about making this special miso sauce.

It has only 6 ingredients – red or brown miso, sweet components (a lot of sugar and some mirin), sour ingredients (sake or rice vinegar and lemon juice) and a lot of heat (dried red chillies).

The result was precisely as you imagine. Dark. Rich. Bright. Chilli-hot. Sweet.

** These days this is a bit too much sugar for my tastes, but today I am going to mix miso, chilli crisp, and some rice vinegar to have with some baked potatoes.

*Click through at the bottom of that page for the actual recipe.

*The recipe is from Hiroko Shimbo’s Hiroko’s American Kitchen.

#FromTheArchives #FromTheKitchen #WhatIAmCooking #Food #Miso #Vegetarian

Kohlrabi mit Miso-Sauce-Meuniére
#vegan #vegetarisch

#Kohlrabi in dicke Scheiben schneiden, mit #Olivenöl + Salz einreiben, im Ofen garen, bis sie braun sind.
Sauce: #Butter leicht bräunen, darin #Knoblauch + Salz kurz anbraten. #Miso + #Zitronensaft unterrühren, #Kapern #Petersilie + #Schnittlauch zugeben.

I have deeply loved Japanese miso soup / miso jiru from the first time I tried it.

Miso is a fermented soy bean paste that is sometimes made with other beans and/or additional ingredients. The fermentation process makes the protein in miso easy to digest and absorb. Good quality miso is a living probiotic food.

I love the taste and I also really like the way miso soup feels in my stomach and in my body. 1/n

#Miso #Food #JapaneseFood