Cucumbers and Carrots with Miso Dip
Remember Kayuga Japanese Restaurant on Eddy Street? We were frequent flyers there and I liked their miso dip so much that I asked for the recipe. I was rewarded with a little piece of paper on which was written the ingredients but not the quantities. In the true spirit of intuitive cooking I’ll also pass along the basic ingredients and method and then leave it up to the reader to concoct their own version. Start with 1/2 cup of Sake and 1/4 cup of mirin. Boil together until reduced to about 1/2 cup. Turn off the heat and add miso a little at a time starting with a heaping tablespoon. The trick to miso is not to boil it. I use white miso in this recipe, but you can experiment with different types of miso. You’ll want the consistency to be like ketchup. It will thicken once cooled. Add 1 teaspoon of sesame oil and a few shakes of roasted sesame seeds. Then taste. If you want it sweeter, add a pinch of sugar. This lasts for several days in the fridge.
Miso can be found in many grocery stores. Greenstar has it in bulk in the back of their store so you can buy small quantities and experiment with different types of miso. Wegmans has tubs of miso in the cooler section which also containes seitan and tofu.