Miso paste sauce
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Miso paste sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head of fennel, diced
- 1 diced onion
- 4 cloves of garlic, sliced into slices
- 2 tablespoons chopped ginger
- A pinch of red chili flakes
- A little olive pomace oil (from the pulp and seeds)
- 2 sheets of kombu seaweed
- 1 tbsp. mirin (rice wine)
- 1 tbsp. rice vinegar
- 1 cup vegetable broth
- 1 cup soy sauce
- 1 tbsp. shavings of katsuobushi (smoked tuna bonito flakes), compacted
- 3/4 cup miso (fermented soybean paste)
- 1/4 cup Yuzu (Japanese lemon) juice
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Recipes with similar ingredients: fennel bulb, onions, garlic, ginger root, red pepper flakes, seaweed, mirin (rice wine), rice vinegar, soy sauce, miso (soybean paste), lemon juice, tuna
Cooking the dish according to the recipe:
- Saute the onion, fennel, garlic, ginger, and red chili flakes in oil. Add the kombu leaves and deglaze the pan with mirin. Simmer for 5 minutes. Add the rice vinegar, broth, soy sauce, and bonito flakes and bring to a gentle simmer.
- Strain the ingredients to remove all the liquid. Place the miso in a large bowl and pour the liquid in a thin stream (the same way you would when preparing vinaigrette sauce).
Once you reach the desired consistency, add yuzu until you achieve the desired flavor (this can also be done in a blender). Serve on a plate. sushi toro (tuna sushi).
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