Miso sauce (Miso sos)

Creamy and aromatic miso sauce with mild sweetness, freshness of lemon juice and pronounced umami taste. It is prepared quickly and is excellent as a dressing, marinade or addition to various dishes.

Tags: japanese dishes, bring to work, vegetarian recipe.

Preparation time: 5-10 minutes

Ingredients:

• 1 tablespoon miso paste
• 1 tablespoon soy sauce or substitute for soy sauce
• 1 tablespoon of lemon juice
• 1 teaspoon of honey
• 1 teaspoon of sesame oil
• 1 teaspoon ginger root (grated)
• 1 clove of garlic (finely chopped)
• 2–3 tablespoons of water

Preparation:

1. Put all the ingredients in a bowl.

2. Mix well until the miso paste is completely combined with the other ingredients.

3. If the sauce is too thick, add water 1 tablespoon at a time until you get the desired thickness.

Storage and shelf life

• Store homemade miso sauce in a well-closed glass jar in the refrigerator.
• It is best consumed within 3-5 days.
• Do not leave at room temperature for longer than 2 hours.
• If it changes smell, color or texture, or mold and bubbles appear that are not usual for the sauce, throw it away.

Using miso sauce:

1. As a sauce with vegetables, tofu, fish, meat and noodles, low fat noodles.
2. As a dressing for salads and cooked vegetables.
3. As a marinade for meat, fish or tofu.
4. For glazing vegetables and meat near the end of cooking.
5. In soups, stews and ramen for a better umami taste.
6. As an addition to fried vegetables or pasta dishes.

Kremast i aromatican miso sos sa blagom slatkocom, svezinom soka od limuna i izrazenim umami ukusom. Brzo se priprema i odlican je kao preliv, marinada ili dodatak razlicitim jelima.

Oznake: japanska jela, poneti na posao, vegetarijanski recept.

Vreme pripreme: 5-10 minuta

Sastojci:

• 1 kasika miso paste
• 1 kasika soja sosa ili zamene za soja sos 
• 1 kasika soka od limuna
• 1 kasicica meda
• 1 kasicica susamovog ulja
• 1 kasicica korena djumbira (rendanog)
• 1 cen belog luka (sitno seckan)
• 2–3 kasike vode

Priprema:

1. Sve sastojke staviti u ciniju.

2. Dobro promesati dok se miso pasta potpuno ne sjedini sa ostalim sastojcima.

3. Ako je sos pregust, dodavati vodu po 1 kasiku dok ne dobijete zeljenu gustinu.

Čuvanje i rok trajanja

• Domaci miso sos cuvati u dobro zatvorenoj staklenoj tegli u frizideru.
• Najbolje ga je potrositi u roku od 3–5 dana.
• Ne ostavljati na sobnoj temperaturi duze od 2 sata.
• Ako promeni miris, boju ili teksturu, ili se pojave buđ i mehurići koji nisu uobicajeni za sos, baciti ga.

Upotreba miso sosa:

1. Kao sos uz povrce, tofu, ribu, meso i rezance - nudle, posne rezance.
2. Kao preliv za salate i kuvano povrce.
3. Kao marinada za meso, ribu ili tofu.
4. Za glaziranje povrca i mesa pred kraj pecenja.
5. U supama, corbama i ramenima za bolji umami ukus.
6. Kao dodatak przenom povrcu ili jelima od testenine.