Miso Sesame Sauce for Winter Vegetables

January 19, 2011

Miso Sesame Sauce for Winter Vegetables

Sara Jones, Tucson CSA

Some of you may have tasted this sauce before over eggplant
or cucumbers during one of our summer cooking demos. It
turns out the flavors work equally well with winter produce.
You can use it in both salads and cooked dishes, highlighting
one vegetable, or a combination. If you have never used miso
before this is a good introduction. This sauce will last in the
fridge for at least one week, so you can make more than you
would need for just one recipe. For enough veggies to serve
about 2-4 people, I use teaspoons in the given ratio. For larger
servings or more people I use a tablespoon. Begin by using a
bit of the sauce and adding more as needed.

2 parts miso
3 parts rice wine vinegar
1 part soy sauce
1 part toasted sesame oil
Dash honey or sugar, if desired
Freshly grated ginger, minced garlic and red pepper flakes to
Sesame seeds to garnish (if desired)
Green onions to garnish (if desired)
Crumbled nori (if desired)

For a salad: Use sliced radishes, kohlrabi or carrots, and finely
chopped greens. Drizzle with sauce, toss well and let sit at
least 30 minutes before serving. Garnish with sesame seeds
and chopped green onion or nori, if you like.
For cooked dishes (use chopped winter squash, root
vegetables, or a combination, including any greens available):
Cut veggies to desired size and cook in a skillet with a small
amount of oil over medium heat until almost tender (add water
as needed to prevent sticking). Add sauce and a splash of
water, stir well to coat and cook until veggies are tender.
Serve hot over noodles or rice and garnish with sesame seeds,
green onion and nori, if using.

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