Thursday, April 15, 2010

miso dip

When we went to Kobe last Wednesday, I popped into Fine, a shop by Cerfeuil to see their jams and to see what was new.

I noticed some savory types and checked my cookbook written by them.

Inside the book they had a recipe for a miso dip with sesame seeds and garlic.

The recipe calls for you to fry the garlic, but since I was afraid I would burn the garlic thus getting bitter garlic, I instead roasted it. (425°F/220°C for 40 minutes with some olive oil)

It came out really good and reminded us of houba miso, which we've had in Takayama (pre-blog) and abura miso, which we've had in Okinawa.

A little sweet, a little salty, a little kick from the roasted garlic and nuttiness from the sesame seeds.

We had this with steak but I think it would also be nice with veggie sticks.

Great with beer.

Here is my adaptation of the recipe...makes about 1/2 a cup

40 grams awase miso*
1.5 tablespoons sugar
1/2 teaspoon sake (rice wine)
1/2 teaspoon mirin (sweet rice wine)
10 grams garlic, roasted (about a clove and a half), then minced
2.5 grams black sesame seeds
1 teaspoon sesame oil
green onions, chopped (amount to your liking)

*Awase miso is a mixture of miso made with beans and miso made from rice. Different makers combine the two in various ratios. I made my own in a 1:1 ratio. If you can't get the two types just use what you have on hand. Depending on how sweet your miso is, you may have to adjust the amount of sugar. Or if you don't want the dip to be too sweet and more on the salty side, you can cut back the sugar.

Mix everything well. Let chill.

Enjoy!

NOTES: The recipe didn't include this but I also added some chopped green onions for a spicy crunch.

The cookbook says that it would be nice mixed with some vinegar as a sauce for yakiniku (grilled meat), but we think it may not match.

It also said it would be nice in a musubi...so that is what I did and you know what? It was.

I had some leftover steak, so I cut it up into smaller pieces and heated it up with some green onions and a half teaspoon of the miso dip.

Put it into the musubi and lunch was served.

The book only talks about the dip matching with beef but I'm pretty sure this would work with pork and chicken too.

In fact, I sauteed some thinly sliced pork with onions in some sesame seed oil then added the miso (about a teaspoon), a scrambled egg and green onions.

Poured over rice, it was a great buta don (pork bowl).

We love it and I'm making this dip again.

15 comments:

Linny said...

Perfect timing! I have a bit of miso left and I was wondering how I should use it up - thanks!

genkitummy said...

this recipe looks good! and it's so versatile too.

K and S said...

I hope you like it Linny :)

Thanks Genki :)

Take care you two.
Kat

Alesa Warcan said...

Yes, that sounds quite tasty.

I make something very similar, except my proportions are bit different and I used pureed grilled white sesame (for a smooth texture) and no onions in the sauce. Used with carpaccio. I imagine the end taste was similar but the texture of the thinly sliced beef and the almost creamy smooth sauce... Yum.

I love how basic sauces are so adaptable.

K and S said...

Alesa, fish carpaccio? or meat carpaccio? I am sure either one was delicious!

Take care.
Kat

Token (Bento-Lunch-Blog) said...

Thank you thank you for that great recipe! It sounds very delicious and easy! Unfortunately I only have normal Miso from the healt store.

Do you think it will also match with some fried Tofu or prawns? I have to try that with my last piece of fresh tofu from the last shopping-trip (I don't eat meat) :)

K and S said...

I think it may be nice with fried tofu or prawns Token. If you try this, please let me know how it turned out for you :)

Take care.
Kat

Alesa Warcan said...

@kat: Beef carpaccio... Yes, it was quite tasty. With a perfect bowls of fresh cooked steaming white rice.

@Token: What is normal miso? I ask only out of curiosity- there are so many kinds. That said, like with all recipes, you can adapt it to what you like and what you have. The joys of cooking.

Rowena... said...

Bookmarked! This looks YUM-O!

K and S said...

Thanks Alesa, I actually read Token's as "normal" miso to mean "mame miso" made with daizu (soy).

Hope you like it Rowena :)

Take care you two.
Kat

Debinhawaii said...

The dip looks delicious--especially on that steak musubi! ;-)

KirkK said...

Hi Kat - This recipe sounds like something I'd like.... I can't wait to try it out.

K and S said...

Thanks Debinhawaii, it was really good!

I hope you like it Kirk :)

Take care you two.
Kat

Token (Bento-Lunch-Blog) said...

Look I've marinated it with prawns and it was delicious on the grill! <3
http://bento-lunch-blog.blogspot.com/2010/05/rezept-miso-dip-shrimps-gegrillt-our.html

Thank your for the great recipe!!

K and S said...

Token, your prawns look delicious! Thanks for linking back to me and for trying this :)

Take care.
Kat