Miso Mayonnaise Recipes

Steps:

• Mix 2 tablespoons white miso, 3/4 cup mayonnaise, 1 tablespoon grated peeled ginger and 2 teaspoons honey.

Steps:

• In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

Steps:

• Stir the miso into the mayonnaise (homemade is best) until smooth.
• Use immediately, or cover and refrigerate for up to a week.

Steps:

• Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)
• Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25-30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.
• Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.

Steps:

• Put the miso for the marinade in a dish large enough to hold the steaks in a single layer and mix in all the ingredients. Put the steaks in the marinade and turn them over several times. Cover, put in the fridge and leave for an hour or so.
• To make the mayonnaise, mix together the egg yolk and mustard in a bowl. Continuously beating with a hand whisk or an electric beater, start adding the oil very slowly, a drop at a time. Wait until each drop is amalgamated and the mixture has thickened before adding the next. As it develops more body, you can add the oil in slightly larger quantities. Add the garlic, miso and rice vinegar, then add the lime to taste. Finally, mix in the chilli. Cover and set aside. This will make more than you need, but it will keep in the fridge for three days.
• Heat a non-stick frying pan until it's really hot. Lift the steaks out of the marinade, shaking off the excess. Cook quickly on each side for 30 seconds, then turn the heat down a little and cook for a further 2 mins (for rare steaks), turning them and basting over some of the leftover marinade. Set aside to rest. Clean the pan.
• Warm the ciabatta in the oven, then slice horizontally. Spread the bread with a big dollop of the mayonnaise. Pile the spinach onto half of the slices.
• Heat the frying pan again and brush the spring onions with oil. Fry them over a medium heat, turning all the time, until the base is tender, around 10 mins. They will really collapse but that's okay - just don't burn them.
• Cut the steaks into thick slices (you can leave them whole if you like, but I prefer them sliced), put them on top of the leaves, top with the spring onions and sesame seeds and top with the other half of the bread. Serve immediately.

Steps:

• Broil swordfish steaks in oven.
• While fish are cooking, mix remaining ingredients very well with a whisk and set aside.
• Brush miso mayonaisse on fish for the last 3 or 4 minutes of broiling.
• Watch carefully!
• Brown the dressing but don't burn.
• Serve with soy sauce and lemon juice dipping sauce.

Steps:

• For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
• Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
• Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
• For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
• Assemble the sandwiches: Slice the chicken in pieces.
• Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.