I love miso. It’s the quintessential baseline flavor for umami - the fifth flavor sensation. Miso is made by fermenting steamed soy beans with salt, grains, and koji, a type of fungus. The resulting flavor is rich, salty, savory, somewhat smokey, and a touch sweet. This is everything many dishes lack which is why I use this as a secret ingredient in many of my sauces.
This particular recipe is perfect as a sandwich, a dip for veggies, a sauce for grilled meats, veggies, or even on its own with a spoon. Yes, that happens from time-to-time.
It’s easy to make, quick and can hold in the fridge for over a week (if it makes it that long).
Just combine the following ingredients and voila.
3 tablespoons white miso paste
3 tablespoon mayo
1 lemon juiced and zested
1 tablespoon furikake (found in the Japanese foods section of most grocery stores)
1 teaspoon Dijon mustard
2 tablespoons water (more if you want the sauce a bit looser)
My current furikake has wasabi in it...ok or better with a more mild one?