Updated: Dec 5, 2022
<MISO MAYO DIPPING SAUCE/ 味噌マヨディップ>
＜Yield> 4 servings
<Prep time> 10 mins
<Cook time> 5 mins
1 leek (100g)
1-2 cloves garlic, chopped
2½ tablespoons yellow miso
2 tablespoons mirin
1½ tablespoons toasted sesame oil, divided
1 tablespoon sugar
1 teaspoon soy sauce
2 tbsp mayonnaise
Your choice of vegetables
1. Chop the leek finely. Heat 1 tablespoon of toasted sesame oil in a pan followed by the chopped garlic. When the garlic has become fragrant, add in the leeks. Continue to cook until the leeks are lightly browned.
2. Add in the miso paste, sugar, mirin, and soy sauce. Cook them for 2 minutes over low heat. Remove from heat. Mix in the remaining toasted sesame oil. Combine everything together.
3. Once it cools down, mix with mayonnaise. Chop your choice of vegetables. Dip them into the sauce and enjoy.
<Miwa’s tips> ※Watch more on YouTube!
・I’m using yellow miso paste. Any kind of miso will work in this recipe, but each type and brand of miso has a different sodium content. If yours tastes too salty then please add in some mirin to balance it out in step 2.
・You can opt for greek yogurt in place of mayonnaise. Make sure to drain the water from the yogurt as much as possible before combining it with the miso sauce.
Store the dipping sauce in an airtight container for 3 days in the fridge.
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