Best Benihana Miso Dipping Sauce Recipes

ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You can make your own mayonnaise (I usually do); however, I do not wish to over complicate this recipe. So, a good store-bought mayo will work fine. If you are feeling on the healthy side, you can substitute the mayonnaise with a product called, Vegenaise. It is a vegan version that is really good.
• 3. All About Miso Paste White Miso: The mildest of the four. It is made from soybeans that have been fermented along with a large percentage of rice. Depending on how it is fermented the color can be from white to a light beige. Of the four, it has a sweet taste, and great for salad dressings and light sauces. Yellow Miso: Yellow miso is traditionally made from soybeans fermented with barley and a small percentage of rice. It can be yellow to light brown in color. It is mild, with earthy flavor notes, and works well in condiments, soups, marinades, and glazes. Red Miso: Made with soybeans fermented with barley or other grains, though with a higher percentage of soybeans and a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes. Brown Miso: Made almost entirely from soybeans, with a long fermentation time, this miso is the strongest and saltiest of the four. The color can range from a deep brown to almost black. Because of its strength, it does not work well in dressings or light sauces. I do find it works with beef and pork dishes. Additional Note The depth of color with any particular miso can also tell you something about its flavor. Generally speaking, the darker the color, the longer it's been fermented and the stronger it will taste. So, check the actual color of the paste for an indication of how mild or strong it is. One More Thing Miso is very salty, so make sure you taste it before adding any additional sodium.
• 4. You can make the dressing a day or two before serving. Just make sure it is tightly covered and refrigerated.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients to a bowl.
• 7. Whisk together until smooth.
• 8. Do a final tasting for proper seasoning before serving.
• 9. PLATE/PRESENT
• 10. Serve with a plate of chicken tenders, wings, or just drizzle over some yummy baked chicken. Enjoy.
• 11. Keep the faith, and keep cooking.

BENIHANA MISO DIPPING SAUCE

Steps:

• Put miso paste in a bowl. Add sugar and mix well.
• Add the other ingredients in to the bowl and stir well.
• Using a blender, puree ingredients.

BENIHANA SESAME DIPPING SAUCE

Steps:

• Put all ingredients in a bowl and stir well.

BENIHANA MAGIC MUSTARD SAUCE

Steps:

• Preheat oven to 350°F.
• Place sesame seeds in flat pan under a preheated broiler to toast- about 10- 15 minutes.
• Mix mustard and water in a small mixing bowl until it forms a paste.
• Place in blender with sesame seeds, soy sauce and garlic.
• Blend at high speed for about 1 minute.
• Remove and stir in whipped cream.

ANCIENT MISO DIPPING SAUCE

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.

BENIHANA TEMPURA DIPPING SAUCE

Steps:

• Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
• Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger.