recipe: miso sauce

[miyakoji]

Can anyone suggest how to make a sauce with miso? I guess this would be something like a salad dressing, although I'm not sure what I'd put it on. Maybe just a block of tofu.

[bikkuri bahn]

I think miso is used more as a coating rather than a base for a sauce, I reckon it's a litttle too thickly concentrated to be used as a salad dressing base.  Typically sesame (goma) or soy sauce is a more common starting point for dressings.  However, there is a whole category of using miso other than for soup, called misozuke:

http://cookpad.com/search/%E5%91%B3%E5%99%8C%E6%BC%AC%E3%81%91

[cteno4]

Miyakoji,

 

You could try using miso with some sake, mirin, and brown sugar to make a paste that you could put over tofu and bake. Works well on fish (black cod especially if you can get it!)

 

http://www.foodandwine.com/recipes/black-cod-with-miso

 

Jeff

[marknewton]

YUM!

 

The next time I cook, that's what I'll be cooking. Thanks Jeff!

 

All the best,

 

Mark.

[miyakoji]

I think miso is used more as a coating rather than a base for a sauce, I reckon it's a litttle too thickly concentrated to be used as a salad dressing base.  Typically sesame (goma) or soy sauce is a more common starting point for dressings.  However, there is a whole category of using miso other than for soup, called misozuke:

http://cookpad.com/search/味噌漬け

Thanks, I'll look through those results. I was looking at cookpad earlier, but I wanted to sort the results of my search, which seems requires a (paid) login. I didn't know this particular word.

 

I agree it's probably too thick for a dressing, but I used to go to this miso katsu place in Nagoya, they had some kind of not-too-viscous miso sauce they poured over tofu, this was brought out as an appetizer. Where I live, tofu and green tea are two of the few authentic Japanese ingredients readily available, and by happenstance they're quite good quality and I like them.

[cteno4]

Mark,

 

If you ever get the chance have some black cod (sablefish) go for it! Stuff is to die for, best fish ever. wonder why 98% of it goes straight to Japan!

 

Jeff

[marknewton]

Jeff, there's a place in Hurstville that specialises in exotic fish and seafood, so I'm going to try them when I next have some book-off days. Going to Hurstville is like having a day trip to Asia without having to faff around leaving the country. I love it there!

 

Cheers,

 

Mark.

[cteno4]

Mark

 

Yes ask around in Japanese restaurants, they sometimes have it and it's not listed. Taint cheap so usually a small piece for an appetizer. Usually grilled with sort of the paste above, but usually with sake kazu in it as well (sake tailings) and broiled. I'm not a huge cooked fish lover (growing up on a ship I had way too much of it as a lad), but black cod really is to die for in my book. The skin and subq fat layer are especially tasty with the miso/sake kazu paste baked on. Now I'm drooling! It's very fatty (Hawaiians call it butter fish and love it), but more like a meat fat than fishy oil fat. And of course all the good tastes get delivered to our receptors via fats and oils!

 

For a while we could get it domestically here (fished from california up to Alaska on long lines and the sperm whales love to pluck them off the lines when being hauled in so you know it's good stuff!) at a number of places (even one market for a brief bit), but then that went away, have to order it air freighted from Alaska usually as they send it all to Japan straight away!

 

I think you have a rock cod down under called black cod, but unfortunately not the same beastie.

 

I think you can tell I like this stuff!

 

Jeff