Monday, August 25, 2014

Miso Paste - The Sequel

OK, OK I have slacked a bit and then went off on my Parts Unknown tangent, but as promised here is the second recipe that came out of my experimentation with red miso paste. On the side of the miso paste container I got, there was a recipe for miso barbeque sauce. As you might have noticed by now, I only stick to a recipe when there is actual chemistry involved that needs to be heeded in order to prevent culinary disasters. Otherwise, I pretty much try to challenge the norm. I was not particularly happy with what the ingredients in the recipe noted on the container yielded (to me it came out a little too acidy), so I adapted it and made it a little more me. Noted below you will find the ingredients list broken down into what the recipe called for and then what I chose to add to it. Hope you enjoy it as much as I enjoyed making it.

Miso Barbeque Sauce
Base Ingredients:
2 Cloves of garlic - minced
1/2 Cup of onion -  minced (vidalia will probably work best if you want your sauce to be sweet)
2 TBSP Sesame oil
1/4 Cup of mushrooms - sliced (the thinner the better)
6 oz tomato paste
1/4 Cup red miso paste
3 TBSP Vinegar
3/4 Cup of Water
Extra ingredients:
1/2 Cup Packed brown sugar
1/4 Cup dry white wine
1/4 Cup maple syrup (in honor of Nadia G, one of my favorite Canadians)

In a nice, deep pan, saute your garlic and onions in the sesame oil on medium heat. Let them get nice tender and fragrant. Add the mushrooms and saute until those are nice and soft too. Add in the remainder of the ingredients and mix with a whisk, making sure to break down the lumps from the miso paste and brown sugar. Once everything is nicely incorporated, cover and allow to simmer for five to ten minutes. Uncover and let simmer on low to reduce and thicken to your desired consistency (some people like their sauce a little runny. I prefer mine a little thicker because I like it to grab on to whatever I am putting it on). Voila! You now have barbeque sauce with a little twist. Now what to do with it?

I chose to use my sauce to coat a beautiful NY Strip I had been trying to figure out what to do with. I first coated the steak in olive oil, sea salt and garlic and let it rest in that mixture for abut 5 minutes. I placed the steak on a rack and put it in the broiler for 5 minutes on each side, then I took the steak out and coated it in the barbecue sauce and broiled it again for 4 minutes on each side. It was delicious. The picture below might not do it justice but I can assure you it was wonderful (and no, I did not eat that humungus piece of meat in one sitting. I still have some self control left).

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