MISO SPICE; MISO BUTTER & MISO MAYONNAISE

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MISO SPICE; MISO BUTTER & MISO MAYONNAISE image

Categories     Sauce     Watermelon

Yield 1/4C -8 servings

Number Of Ingredients 18

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

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