Thursday, October 15, 2009

Tart Miso-Mustard Sauce

Karashi Su Miso

This is another recipe from Elizabeth Andoh's Washoku which can be made ahead and stored in the refrigerator for a few weeks. It is particularly good with cooked seafood and can be used as an alternative to tomato-based sauces with shrimp, lobster or crabmeat cocktail. You can also use it in place of mayonnaise when making sandwiches.

Makes 1/3 cup

2 tablespoons rice vinegar
1/4 teaspoon Japanese mustard (I didn't have Japanese mustard and used Colemans dry mustard)
3 tablespoons sweet, light miso, preferably Saikyo miso
a drop of light-colored soy sauce or salt, if needed
a drop of basic sea stock or water, if needed

In a small bowl, stir together the vinegar and mustard until smooth. Whisk in the miso until smooth and well blended.

Taste and adjust with the soy sauce if too sweet or with the stock if too thick. Transfer to a glass jar with a tight-fitting lid and store in the refrigerator for up to 4 weeks.

from Washoku, Elizabeth Andoh

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