Received 21:10:36 on 07/29/91, Posting # 49 ***** Subject: Miso Sauces from rec.food.veg From: Jerome Grimmer From: tokin@hpmwtd.HP.COM (Toki Noguchi) Subject: VEGAN: Miso Sauces I'm posting a couple of miso sauce recipes. The first one is for dipping or topping vegetables, it is thick and sweet. You can adjust the sweetness as desired. The second one is a salad dressing, I usually cut lettuce into strips and toss with the dressing; I garnish with cucumber and carrot flowers. ------- Miso Ae ------- Ingredients 1/4 Cup white miso 1/3 Cup white vinegar 1/3 Cup sugar 1/2 tsp freshly grated ginger 2 Tbsp freshly ground roasted sesame seeds, partially crushed Procedure Cream miso, sugar and vinegar together to make a sauce-like consistency. Add ginger and sesame seeds, stir until thoroughly mixed. Refrigerate for at least 1 hour to allow flavors to blend. Serve as dip or sauce for vegetables. ------------------------------------------------------------------------------ Miso sauce Ingredients 4 Tbsp white miso 2 Tbsp vinegar 2 1/2 Tbsp sugar 1/2 tsp MSG 2 tsp dry mustard + 1/2 tsp water to make a paste Procedure Stir to combine all the ingredients and refrigerate for an hour before using. ------------------------------------------------------------------------------- There is also a form of grilled tofu called _dengaku_ (?) which uses miso. You drain the tofu, cut it into rectangles and skewer on two wooden sticks. | | | | ----------- | | | | | | | | | | ----------- | | | | You can put several tofu blocks on each set of two skewers. Then you brush both sides with miso thinned with a little water and grill. Toki ------------------------------------------------------------------------------- Toki Noguchi |Take a pinch of this and a shake of that HP Santa Rosa, MWTD |And a splash of something good. Archaeologists date anything! |'Cause a cook just knows by the twitch of tokin@hpmwmat.HP.COM |her nose, the way a good cook should.FraggleRock ------------------------------------------------------------------------------- *****