Time 20m Yield 4 Number Of Ingredients 4 Steps:
Combine mirin, miso paste, egg yolk, and sake in a saucepan and mix well; bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until sauce is the consistency of jam, 10 to 15 minutes.
Yield Makes about 1 cup Number Of Ingredients 12 Steps:
Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper. Do Ahead Sauce can be made 3 days ahead. Cover and chill.
Yield 12 serving(s) Number Of Ingredients 6 Steps:
Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for Miso. Sweet rice wine for Mirin.
Yield Makes 3/4 cup Number Of Ingredients 9 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.
More about “cilantro miso sauce recipes”
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally. Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks. Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
