<MISO MAYO DIPPING SAUCE/ 味噌マヨディップ>
▶VEGAN
＜Yield> 4 servings
<Prep time> 10 mins
<Cook time> 5 mins
<Ingredients>
Dipping sauce
1 leek (100g)
1-2 cloves garlic, chopped
2½ tablespoons yellow miso
1½ tablespoons toasted sesame oil, divided
1 tablespoon sugar
2 tbsp mayonnaise
Your choice of vegetables
cucumber
paprika/red pepper
celery
carrot
<Directions>
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.
<Storage time>
Store the dipping sauce in an airtight container for 3 days in the fridge.
JAPANESE COOKING STARTER KIT & FERMENTED FOODS ARE AVAILABLE NOW! ONLY until December 13th!
Discover shio koji, mirin, soy sauce, dashi, and natto koji paste. Everything is vegan and I use them everyday！
2022/11/27 MIWA