Miso Barbecue Sauce Recipe 45

MISO SAUCE

Steps:

• Whisk together all ingredients. Cover and refrigerate until use.
• Keeps for about 1-2 weeks, tightly covered, in the fridge.

MISO BARBECUE SAUCE RECIPE - (4/5)

Steps:

• In a medium saucepan, whisk together the cider vinegar, ketchup, tomato paste, brown sugar, molasses, Pickapeppa sauce, garlic, ginger and liquid smoke. Bring to a simmer and cook for 3 minutes, whisking continuously. Remove from the heat and let the sauce cool slightly. Transfer the sauce to a food processor or blender and add the miso. Blend until smooth. Adjust the seasonings if necessary. Store in the refrigerator. Serve on vegetarian burgers, with tofu or as a condiment. This recipe yields about 1 1/2 cups.

WHITE MISO BARBECUE SAUCE

Steps:

• 1. Combine the miso, sake, mirin, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Gradually whisk in the stock. Cook the sauce over simmering water, stirring occasionally, until thick and creamy, about 5 minutes. Remove the pan from over the water and let the sauce cool to room temperature. 2. Transfer to a serving bowl, cover, and refrigerate until ready to use, up to 3 days. Serve at room temperature.Makes about 1 1/2 cups

GRILLED SEA BASS WITH MISO-MUSTARD SAUCE

Steps:

• Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
• Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
• *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
• **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.

JAPANESE INFLUENCED BBQ SAUCE

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes.
• Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.

MISO-BROILED SCALLOPS

Steps:

• Put miso in a bowl. Add mirin or wine. Whisk until smooth, adding more mirin if needed. Stir in onion, a pinch of salt and of cayenne. Combine scallops, let sit 10 minutes. Cook right away, or cover and refrigerate for up to a day. When ready to cook, heat a broiler (or grill), setting the rack as close as possible to the heat source.
• Broil until lightly browned, without turning, 3 to 5 minutes, or grill, turning once after 2 to 3 minutes. Sprinkle with lime juice, and serve.