Ginger Miso Dipping Sauce Recipes

GINGER-MISO DIPPING SAUCE

Steps:

• combine ingredients and mix thoroughly.

GINGER-MISO MAYO

Steps:

• Mix 2 tablespoons white miso, 3/4 cup mayonnaise, 1 tablespoon grated peeled ginger and 2 teaspoons honey.

MISO-GINGER DRESSING

Steps:

• Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

GARLIC-GINGER-MISO BLACK COD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine 1/2 the ginger, 1/2 the garlic, coconut aminos, vinegar, avocado oil, miso, and sesame oil in a blender and process until sauce is smooth.
• Place cod in a baking dish and pour sauce on top. Allow to marinate 15 to 30 minutes.
• Smash remaining garlic and place on top of fish in the baking dish. Add the remaining sliced ginger and dab ghee on top.
• Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Turn on broiler and broil to desired caramelization and doneness, 3 to 5 minutes more.

GINGER, MISO AND CILANTRO SAUCE

Steps:

• Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and sauté 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 3/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.

MISO GINGER STEAK SAUCE

Steps:

• Whisk together mirin, miso, vinegar, shoyu, Worcestershire, garlic and ginger in a small bowl.
• Serve whole or sliced steak sprinkled with togarashi (Japanese 7-spice, made with a sprinkle of chili, sesame and nori) and a squeeze of grilled lime. Spoon the miso ginger sauce over sliced meat or pass the bowl at the table.

CREAMY GINGER MISO DRESSING

Steps:

• Combine all of the ingredients in a blender or food processor and puree until smooth.
• Coverd and refrigerated, this dressing will keep for about a week.
• Enjoy!

MISO-GINGER DRESSING

Steps:

• Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
• Toss with the salad of your choice.

GINGER DIPPING SAUCE

Steps:

• In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

CHICKEN MEATBALLS WITH GINGER AND MISO

Steps:

• Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.
• For grilling:
• Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2-3 meatballs per pair of skewers.
• Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat. Generously oil grates or grill pan. Grill meatballs until light grill marks form, 3-4 minutes. Turn and continue to grill until outside of meatballs are browned, 2 minutes longer.Brush meatballs with sauce, then turn and brush again. Baste and turn until meatballs are glazed and cooked through, about 1 minute more (if they start to burn, reduce heat or move to a cooler part of the grill). Serve with remaining dipping sauce.
• For poaching:
• Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.
• For baking:
• Preheat oven to 425°F. Grease a glass or metal baking dish with oil.
• Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.
• Let meatballs cool 5 minutes in baking dish before serving.
• Do Ahead
• Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.