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 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.
Time 45m Yield 4 Number Of Ingredients 9 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.
Time 5m Yield About 1 1/4 cups Number Of Ingredients 8 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.
Time 5m Yield about 2/3 cup sauce Number Of Ingredients 9 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.
Time 10m Yield 1/2 cup, 4-6 serving(s) Number Of Ingredients 4 Steps:
combine ingredients and mix thoroughly.
