Ah, appetizers. They’re guaranteed to be invited to a dinner party, but sadly can end up being rather lackluster compared with the main event and dessert. So when I say I provided veggies and dip, along with salmon and goat cheese and crackers, please don’t roll your eyes. because this dip is unbelievable.
Garlic Miso Dip adapted from Yoshoku by Jane Lawson*
6 T miso paste
4 cloves of garlic, crushed
4 t powdered sugar
1 1/2 t sesame oil
3T mirin or sake**
1/3 cup water, with dashi dissolved in if you can find it. I couldn’t.
Orange zest to garnish, if you feel like it. Yuzu or Ugli fruit are even better, but let’s don’t be silly. That’s a special trip to the grocery store and it’s cold out.
** There’s citrus in my mirin. If yours doesn’t have any, because that isn’t normal, add about a teaspoon of orange (or yuzu or ugli) juice. It provides a nice finish.
Mix everything together in a bowl until smooth. It’s a great dip for cucumbers, carrots, daikon or radishes, and apples. Yes, apples. Eat to cleanse the palate between bites of cheesed-up salmony crackers.
I know it’s ugly. But it is so wonderful in the way only miso paste can make things. The recipe makes a lot. Pour a bit over stir fry with a wedge of citrus and you’ll be glad you had extra. It keeps pretty well in the fridge for at least a week. I’ve never had any left longer than that.
Apparently this cookbook is out of print. Hey, not anymore! And it’s really really good, so if you like Japanese food with a twist, go forth and drool over it. Quite seriously, I have a lot of cookbooks. Most of them, I end up using maybe half a dozen recipes from. This one I use all the time, and I had to stop marking pages with post-its because I had marked almost every page. Okay, sorry for the near-advertisement there. I’m done now.