Um, you DO make tahini miso salad dressing already… right?? If not that needs to happen ASAP. The stuff is a total game changer. This one is the ultimate version- although I don’t usually use the olive oil cuz I don’t like the flavor in there and swap in a neutral oil instead. Scroll down to the dressing here- funny enough i have never made the whole recipe as written, mostly because i make bowl meals all the time off the cuff
Or for my every day tahini miso it’s probably 1/4 tahini, 2TB mild miso, a splash of rice vinegar or cider vinegar and a splash of water as i whisk to thin it. Super easy, keeps a while in the fridge. Just shake the jar well before using, might need a little more water or vinegar to loosen it up
And of course the wonderful japanese miso eggplant recipe, it is significantly better with long thin asian eggplants, but small size regular eggplant work too
And miso butter is practically magic, one stick unsalted butter mashed into 2TB white miso. Lots of recipes for miso butter salmon and chicken and such, but it’s mind blowing on mushrooms.
One of my favorite appetizers at this japanese izakaya i love is just sliced cucumbers with a gob of white miso paste rolled in sesame seeds. You just smear a tiny bit of that salty sesame paste onto the cucumber and eat as an appetizer. Crazy delicious.
I most often use white miso to make into a hot savory broth to drink when it’s cold and i want something hot yet savory to drink. (Hot water but not boiling or it kills the probiotics and such that are so good for your tummy)
