Updated: Sep 29, 2021
I am a big fan of combining Japanese ingredients with foods from other cultures. So the other day, I tried out a new sauce combining Japanese miso with tahini. Both miso and tahini are quite rich and I thought the combination might be a bit overwhelming but, somewhat to my surprise, the result is truly outstanding. What you get is a thick, rich sauce with a big umami-ful nutty miso flavour. Combining miso and tahini also means you're getting a lot of protein, vitamin B and iron plus minerals - and that's just in the sauce! So this makes a great goodness boost for vegetarians and vegans especially.
I'll be posting a recipe for this sauce soon, combining it with Tofu kebabs. But I've used it on a few other dishes as well - it goes very well with white fish, chicken and roast vegetables. I've also used it as a dip - you could try it with my Lotus root chips! Once you've prepared the sauce and let it cool, it may look a little too thick but you can easily loosen it up by mixing in a little water. If you'd like to make this and try it for yourself, you can find the Youtube tutorial by clicking Miso Tahini sauce or by scrolling to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
If you want to combine this sauce with my Lotus root chips, you can find the recipe for the chips here.
Miso Tahini sauce
(makes about 150ml of sauce)
2 tbsp miso
1 tbsp tahini
2 tbsp japanese cooking sake
1 tbsp sugar
3 tbsp water
combine the miso, tahini, sake, sugar and water in a pan
cook and stir on a medium heat for approx. 4 mins
once the sauce starts bubbling, it is ready -just make sure the alcohol has evaporated