Miso Dipping Sauce with Radishes
I still remember my first encounter with miso soup in a university canteen soon after moving to Hiroshima, Japan. Just like any canteen meal it wasn’t spectacular but as I stayed there longer it became a part of my diet. These days there is almost always a tub of it in the back corner of my fridge, sealed and ready to be used!
Miso is a traditional Japanese condiment made from a mixture of Soybeans, Koji (a fungus) and Salt mixed with Rice or Barley. It adds a deep rich flavour and aroma to many traditional Japanese dishes.
There are different kinds of miso and the most popular ones sold overseas are white miso, red miso and avase miso (a mixture of white and red). There are specialty shops selling artisan miso of many different varieties in Japan. They vary in terms of the ingredients used, the length of the ageing process, and the amount of salt used. The intensity and flavour of miso differs accordingly.
White miso is comparatively sweeter and mellower than red miso, and is my favourite for dips and marinades.
This miso dip is made with a mixture of sweet white miso, soy sauce, brown sugar and sesame paste all cooked together in double boiler until it is thick and creamy. You can serve it with almost any vegetable. The rich salty-sweet flavour complements the fresh crispy radishes and cucumbers well.
Miso dipping sauce
- White miso – 100 g
- Soy sauce – 1 table spoon
- Brown sugar – 3 tablespoons
- Sesame paste (tahini) – 2 tablespoons
- Water – 4 tablespoons
- Sesame seeds
- Mix the miso, brown sugar, soy sauce, sesame paste and water together in a heat proof bowl.
- Cook the mixture over a pan of simmering water until the sauce is thickened and smooth.
- Cool the sauce and sprinkle toasted sesame seeds on top. Serve with vegetables.