Comments on: Seeking recipe for spicy japanese bbq sauce–with miso?

By: Cheryl L

Cheryl L — Tue, 30 Dec 2008 23:47:24 +0000

Try this one:

2 tablespoons mirin
2 tablespoons red miso
2 teaspoons sugar
1 teaspoon sake

Mix all ingredients together.
Add to a pan of stir fried veg/meat and stir until coated and sauce has thickened.

By: Asawa

Asawa — Tue, 30 Dec 2008 16:51:37 +0000

I don’t have that kind of recipe but I will get what I have, here it is..

Miso Dipping Sauce Recipe – Japanese Recipe

INGREDIENTS:

1 cup soy sauce
3/5 cup miso paste
1/2 cup sugar
1/2 onion (grated)
1/2 apple (grated)
1 1/2 tbsp sesame oil
1 tbsp grated garlic
2 tsp grinded sesame

PREPARATION:

Put miso paste in a bowl. Add sugar and mix well. Then, add other ingredients in the bowl and stir well.

By: raindovewmn41

raindovewmn41 — Mon, 29 Dec 2008 06:02:35 +0000

hope this helps

By: chris w

chris w — Fri, 26 Dec 2008 09:37:14 +0000

Is this it??

1/2 tablespoon Hot pepper sesame oil
1 clove Garlic — minced or pressed
1/2 Onion; thinly sliced
1 1/2 tablespoon White (shiro) miso, DISSOLVED IN
1/2 cup Water or stock
1 teaspoon Barley malt or maple syrup
1 1/2 teaspoon Mirin
2 teaspoons Kudzu or arrowroot

in a large skillet heat hot pepper oil and saute garlic for 30 seconds. Add onion and saute until translucent.

By: D&V

D&V — Fri, 26 Dec 2008 03:57:57 +0000

I dont know if any of these may be what you are looking for:
Do you know Umeboshi? It is a super salty plum. For the Japanese, Umeboshi is a kind of “soul” food, because umeboshi is a traditional food related to rice. We eat rice with Umeboshi, a rice ball, Hinomaru Bento, which is a very Japanese food. Like I said, it is super salty. Why? It’s for taste and Umeboshi is used to sterilize and preserve food. Anyway all Japanese salivate just when we hear the word Umeboshi.

Umeboshi works as seasoning or sauce too. Umeshiso Pasta, pork roll, spring roll, yakitori, dressing for salads etc. By the way I introduce a BBQ recipe that a Japanese American friend sent me. He lives in NY and he knows about alcohol, especially Japanese Sake very well. Here is th recipe.

Marinade:
1 tsp Ginger
2 tbsp Light Soy Sauce
1 tbsp Sake
1 tsp Light Miso Paste
1 tsp Rice Vinegar

Ume-Boshi BBQ Sauce:
1 tsp Ginger
3 tbsp Light Soy Sauce
1/2 cup Sake
3 tbsp Light Miso Paste
1 tbsp finely chopped Shiso Leaves
1/2 cup Sugar
3 tbsp Marin
1/2 tsp Sesame Oil
5 tbsp Ume-boshi Puree (remove pits and puree it in a food processor)

2 Racks of Baby Back Ribs
Steps:
Mix the marinade ingredients and rub it on the ribs
Marinate the ribs overnight
Combine the BBQ sauce ingredients in a food process and puree.
Smoke the ribs for 2 hours and brush the Ume-Boshi BBQ sauce when grilling.

Other:
2 tablespoons mirin
2 tablespoons red miso
2 teaspoons sugar
1 teaspoon sake
Mix all ingredients together.
Add to a pan of stir fried veg/meat and stir until coated and sauce has thickened.