ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE

Asian Essentials: Creamy Miso Dipping Sauce image

This recipe turned out to be an all-nighter. It started out as a dressing for a mess of greens, then a short time later I decided it was going to be a coating for baked chicken. Then, as the sun was illuminating the Eastern horizon, it finally wound up as a dipping sauce for chicken wings or tenders. Or, drizzled over some...

Provided by Andy Anderson !

Categories Dips

Time 10m

Number Of Ingredients 13

Previous Next

Ingredients

PLAN/PURCHASE
1/2 - 3/4 c mayonnaise, plan variety, i prefer duke's
1 Tbsp freshly grated ginger, or 1.5 teaspoons ginger powder
1 Tbsp tamari sauce, or liquid aminos
1 Tbsp tahini
1 Tbsp white, yellow, or red miso
2 tsp fish sauce
3/4 tsp toasted sesame oil
1/8 tsp coconut sugar
1 Tbsp lemon juice, freshly squeezed
1 Tbsp lime juice, freshly squeezed
salt, kosher variety, if needed
white pepper, freshly ground, to taste

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.