Time 5m Yield about 1 cup Number Of Ingredients 8 Steps:
In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
Time 15m Yield 3/4 cup. Number Of Ingredients 7 Steps:
In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Time 5m Yield 4 Number Of Ingredients 7 Steps:
Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.
Time 15m Yield 1-3 serving(s) Number Of Ingredients 9 Steps:
Place all ingredients in a small blender. Blend till smooth. Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
Yield Makes 5 skewers Number Of Ingredients 12 Steps:
Prepare the marinade by placing the barley miso, mirin, sake, yuzu skin, sesame seeds, sesame oil, and soy sauce in a blender or food processor. Blend until smooth. Reserve in the refrigerator until ready to use. Carefully remove the small tendon from the underside of each chicken fillet by running the tip of the knife blade just under the visible part of the tendon. Place the fillet on the cutting board. Pinching the end, run the knife along the tendon in a downward motion until removed. Repeat on the remaining fillets. Place in a shallow baking dish, and cover with the marinade, tossing to coat completely. Marinate for 1-2 hours. Starting at the wider end, cut each chicken fillet into three pieces to make a total of six pieces. Move one of the larger end pieces to the side of the smaller pieces. Starting with the smaller pieces at the bottom of the skewer, pinch the meat so the rounded, smooth side faces up. Insert the skewer directly through the middle of the meat. Continue skewering the rest of the fillet pieces, working up in size, keeping the smooth side of the meat facing up. Repeat until you have five identical skewers, each weigh about 1½ ounces each. Start with the smooth side down over high heat, grilling until light brown, 1-2 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until light brown, 1-2 minutes. Spray with sake and lightly season with salt to finish. Garnish with yuzu zest and a squeeze of fresh yuzu juice.
Time 5m Yield 2 Number Of Ingredients 6 Steps:
Mix mirin, miso paste, dried wakame, ginger, soy sauce, and sesame oil together in a bowl until combined.n
More about “japanese miso and sesame sauce recipes”
Time 5m Yield 1 cup Number Of Ingredients 10 Steps:
Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.) With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.) Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
