Best Miso Mayonnaise Recipes

SWORDFISH WITH MISO MAYONNAISE

Swordfish with Miso Mayonnaise image

I created this recipe when my girls were little so they would eat more fish. Kids will eat most anything with a sauce on it! It became a family favorite.

Provided by Chef Debbie

Categories Japanese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 swordfish steaks
1/2 cup mayonnaise
2 -3 tablespoons shiro miso (white)
1 tablespoon sesame oil
2 -3 tablespoons sugar

Steps:

Broil swordfish steaks in oven.
While fish are cooking, mix remaining ingredients very well with a whisk and set aside.
Brush miso mayonaisse on fish for the last 3 or 4 minutes of broiling.
Watch carefully!
Brown the dressing but don't burn.
Serve with soy sauce and lemon juice dipping sauce.

MISO MAYONNAISE

Miso Mayonnaise image

Don't limit your use of miso to soup! It makes for a fantastic compound butter. It's terrific cut with mirin and slathered over chicken. And here, stirred into mayonnaise, it becomes a consciousness-expanding condiment.

Provided by Mark Bittman

Categories quick, condiments

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

2 tablespoons miso
1 cup mayonnaise.

Steps:

Stir the miso into the mayonnaise (homemade is best) until smooth.
Use immediately, or cover and refrigerate for up to a week.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 325 milligrams, Sugar 0 grams

MISO CHICKEN SANDWICHES WITH GINGER MAYONNAISE

Miso Chicken Sandwiches with Ginger Mayonnaise image

This is one of my favorite new things to make. It is amazingly easy to put together, the chicken cooks quickly, and the resulting sandwich is fabulous! It's faster than take-out. When I first made these, I thought the chicken tasted a bit salty on it's own. But once it's all together in the sandwich, the flavors blend perfectly, and it wasn't salty at all. I did use low sodium soy sauce, by the way. It's one of those things that make you want to go back for more, even though you're already full, lol. From the Food Network Kitchens Cookbook...they use multigrain sandwich bread, we used nice crusty rolls.

Provided by ciao4293

Categories Lunch/Snacks

Time 19m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup light colored miso
1/4 cup sesame oil
1/4 cup soy sauce (low sodium can be used)
1 tablespoon fresh grated ginger
4 boneless skinless chicken breast halves, pounded very thin (1 lb total)
1/2 cup mayonnaise
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons finely grated peeled fresh ginger
1 teaspoon Asian chili sauce or 1 teaspoon hot pepper sauce (we add extra)
1/2 teaspoon sesame oil
4 good crusty sandwich buns
1 Hass avocado, halved,seeded,peeled and thinly sliced
1/2 medium cucumber, thinly sliced
1 cup mixed sprouts

Steps:

For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
Assemble the sandwiches: Slice the chicken in pieces.
Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.

MISO SPICE; MISO BUTTER & MISO MAYONNAISE

MISO SPICE; MISO BUTTER & MISO MAYONNAISE image

Categories Sauce Watermelon

Yield 1/4C -8 servings

Number Of Ingredients 18

Ingredients

Miso Spice
1/2 cup miso.
Heat the oven to 175. Line a baking sheet with parchment paper. Smear the miso in an even layer, as thinly as possible, over the parchment. It's O.K. if it's ragged around the edges or even a little thick in places.
Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours. Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.
Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.(It keeps in the fridge in a sealed jar for months.)
Yield: About 1/4 cup.
Possible additions: Cayenne or other ground chilies; ground kombu or crumbled nori; sesame seeds.
Possible uses: Season a whole fish, croutons or bread crumbs; sprinkle the top of bread before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.
Miso Butter
Time: 10 minutes (plus more for chilling, if you like).
4 tablespoons (1/2 stick) butter, at room temperature
2 tablespoons miso
Freshly ground pepper (optional).
Cream the butter and miso together with a fork, adding black pepper if you like.
Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.
Makes: 4 to 8 servings.
Possible additions: Chopped scallions or chives; minced garlic, ginger or chili; lemon, lime or orange juice or citrus zest.
Possible uses: Melted onto fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; drizzled on baked sweet or regular potator

Steps:

Miso Mayonnaise Time: 5 minutes. 2 tablespoons miso 1 cup mayonnaise. 1. Stir the miso into the mayonnaise (homemade is best) until smooth. 2. Use immediately, or cover and refrigerate for up to a week.Yield: 1 cup. Possible additions: Grated ginger, honey, brown sugar or agave syrup; chopped pickles (or pickled vegetables); chopped chives or shiso leaves. Dip for sweet-potato fries; as an aioli

MISO SALMON SANDWICHES WITH SPICY AVOCADO MAYONNAISE

Miso Salmon Sandwiches with Spicy Avocado Mayonnaise image

Marinating salmon in a savory sweet mix of miso, mirin and brown sugar helps build flavor before the fish goes under the broiler. Next, it's piled atop rolls and layered with a wasabi-avocado mayo and watercress that's been tossed in nutty sesame oil.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons mirin or dry sherry
2 tablespoons white miso paste
2 tablespoons packed light brown sugar
1 tablespoon sesame seeds
1 pound skinless wild salmon fillet, sliced lengthwise into 4 pieces
1/2 cup mayonnaise
2 to 3 teaspoons wasabi paste
1 tablespoon fresh lemon juice
1 avocado
4 club rolls or other sub rolls, split open
2 cups watercress, tough stems removed
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
Kosher salt
1/2 large cucumber, peeled and thinly sliced

Steps:

Whisk the mirin, miso paste, brown sugar and 1 tablespoon water in a large shallow dish; stir in the sesame seeds. Add the salmon, turning to coat; cover and refrigerate 1 hour or overnight.
Whisk the mayonnaise, wasabi paste and lemon juice in a bowl. Dice the avocado and stir it into the mayonnaise mixture; set aside.
Preheat the broiler. Arrange the rolls, cut-side up, on a foil-lined baking sheet and broil until lightly toasted, about 1 minute. Remove to a plate and brush the cut sides with the avocado mayonnaise.
Toss the watercress with the sesame oil, soy sauce and some salt; divide among the rolls.
Transfer the salmon to the baking sheet and brush with some of the marinade from the baking dish. Broil until the salmon starts browning, about 3 minutes. Flip the salmon and continue broiling until just cooked through, 3 to 5 more minutes. Divide the salmon among the rolls; top with the cucumber slices. Serve warm.