Asian Essentials: Creamy Miso Dipping Sauce
Andy Anderson !
It started out as a dressing for a mess of greens, then a short time later I decided it was going to be a coating for baked chicken.
Then, as the sun was illuminating the Eastern horizon, it finally wound up as a dipping sauce for chicken wings or tenders. Or, drizzled over some baked chicken breasts or thighs.
FYI: Chicken tenders make an excellent breakfast :-)
So, you ready… Let’s get into the kitchen.
1/2 - 3/4 cmayonnaise, plan variety, i prefer duke’s
1 Tbspfreshly grated ginger, or 1.5 teaspoons ginger powder
1 Tbsptamari sauce, or liquid aminos
1 Tbspwhite, yellow, or red miso
2 tspfish sauce
3/4 tsptoasted sesame oil
1/8 tspcoconut sugar
1 Tbsplemon juice, freshly squeezed
1 Tbsplime juice, freshly squeezed
·salt, kosher variety, if needed
·white pepper, freshly ground, to taste
How to Make Asian Essentials: Creamy Miso Dipping Sauce
- All About Miso Paste
The mildest of the four. It is made from soybeans that have been fermented along with a large percentage of rice. Depending on how it is fermented the color can be from white to a light beige. Of the four, it has a sweet taste, and great for salad dressings and light sauces.
Yellow miso is traditionally made from soybeans fermented with barley and a small percentage of rice. It can be yellow to light brown in color. It is mild, with earthy flavor notes, and works well in condiments, soups, marinades, and glazes.
Made with soybeans fermented with barley or other grains, though with a higher percentage of soybeans and a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes.
Made almost entirely from soybeans, with a long fermentation time, this miso is the strongest and saltiest of the four. The color can range from a deep brown to almost black. Because of its strength, it does not work well in dressings or light sauces. I do find it works with beef and pork dishes.
The depth of color with any particular miso can also tell you something about its flavor. Generally speaking, the darker the color, the longer it’s been fermented and the stronger it will taste. So, check the actual color of the paste for an indication of how mild or strong it is.
One More Thing
Miso is very salty, so make sure you taste it before adding any additional sodium.