Inspired by a Japanese Classic, this sauce combines saltiness, sweetness, subtle tartness and bitterness with full load of Umami! This has it all! This Sauce will help you make a gourmet Japanese Inspired Cuisines at your own kitchen with ease.
Miso Broiled Sea Bass
½ Bottle of Chef Tai’s Sweet & Savory Miso Sauce 4 skinless chilean sea bass filets, about 1 1/2 inches thick at 6 oz portion each 2 tbsp Vegetable oil, for baking 4 tbsp Citrus Miso Sauce Pour the Sauce in a medium sized baking dish. Add the fish and turn to coat all over the filets. Cover the marinated fish with food film directly over the fish to create an air tight contact between sauce and fish. Cover the baking dish and refrigerate overnight or 6 hours at minimum. This process will draw out excess moisture out of the fish to deepen the flavor in conjunction with the flavor profile of this savory miso sauce. Preheat the convection oven to 350 degrees F. Grab a small pizza pan or baking pan and oil it. Scrape off excess marinade off the fish filet. Place the fish over the oiled pan and place it into the oven and bake for 15 minutes, until flaky. Switch over the oven into Low Broil Mode and caramelize the top of the fish until it has nice browning on the surface. Immediately transfer to plates and serve with citrus miso sauce.
Miso & Shallot Demi Glace ( Used as sauce for Grilled Game Meats)
2 shallots 2 sprigs of thyme 1 tsp ginger, minced 1 tbsp of oil 1 cup of water, plus some more if needed to thin out the sauce. 4 tbsp Sweet and Savory Miso Sauce 8 tbsp demi glace Black Pepper to taste 1 tbsp garlic, finely minced 2 tbsp butter
Heat oil over medium heat. Slowly roast shallot and add thyme once shallot turns translucent. Add 1 tsp of minced ginger. Once it starts to cook, add 1 cup of water and bring it to boil. Add 4 tbsp of miso sauce into the water and add 8 tbsp of demi glace. Add pinch of black pepper and minced garlic once the sauce starts to simmer. Add 2 tbsp of butter and strain into a bowl using a fine meshed sieve.
Use the Sauce the accompany any Grilled Games. It is great with Grilled Antelope, Venison, or Lamb dish.
Miso Butterscotch ( Used for Miso Dulce de leche chicken) 8 oz light brown sugar 5 oz corn syrup 3 oz butter 7 oz cream 5 oz Sweet & Savory Miso Sauce
In a small saucepan, simmer the sugar, corn syrup, and butter together until it reaches 240 degrees F., then immediately stir in the heavy cream and make sure they are fully incorporated. When the sauce is nice and thick, stir in the miso sauce. Bring it to room temperature. Or Keep it warm if using right away.
This sauce is a versatile sauce to pair with Pan Roasted Duck, Pork, Quail or Chicken.
Miso Dulce de Leche Chicken
8 oz chicken breast with skin on 2 tbsp grapeseed oil Salt and Pepper to taste 2 tbsp Miso Butterscotch Sauce
Preheat the convection oven to 375 degrees F.. Preheat a medium size saute pan on a high heat with 1 tablespoon of oil.
Season the chicken breast with salt and pepper plus 1 tablespoon of oil. Once the pan is hot, add the chicken with skin side down first.
Pan fry for 5 minutes and turn to the other side. Transfer the chicken to a nonstick baking sheet pan once both sides have a nice golden brown color.
Spread 2 tablespoons of Miso Butterscotch sauce evenly over the skin of the chicken. Place the chicken in the oven (375 degrees F) for 6 minutes until the internal temperature of the chicken registers 160 degrees F. Once the chicken is cooked, switch the oven into a Low Broil mode and caramelize the sauce and skin until it starts to bubble.
Serve right away with your choice of side dishes.
Umeboshi Miso Sauce - Used as a Sweet, Sour, and Salty Condiment for Grilled Seafood
1 cup of Miso sauce 1 cup of Pickled Japanese Umeboshi Plum, ( seed removed) 4 tbsp of water
Puree the miso and ume plum in a blender or in a cup using a stick blender with 4 tbsp of water. Store in refrigerator.
Maple and Miso Scallops 8 large U-10 scallops (patted dry) salt and pepper 1 tablespoon oil ⅛ cup rice wine vinegar 2 tablespoons maple syrup 2 tablespoons Sweet & Savory Miso Sauce 2 oz baby arugula ½ Lemon, juice 1 tsp Extra Virgin Olive Oil
Directions: Season the scallops with salt and pepper. Heat the oil in a pan. Add the scallops and caramelize on both sides, about 3 minutes per side, and set aside. Add the vinegar, maple and miso to the pan and reduce slightly to make a sauce that is thick enough to coat the back of your spoon. Add the scallops back to the pan and toss to coat. Place the Scallop on the serving plate and garnish with fresh arugula that was tossed in lemon juice and extra virgin olive oil.
Dijon Mustard Miso Sauce : Used for Ankimo or Seared Tuna ½ cups of Sweet & Savory Miso Sauce ⅓ cups of dijon Mustard 2 tsp ponzu ( can be purchased at HEB or you can make one) ¼ lemon juice and zest ⅛ cup of water. If still too thick, add little more water at a time. Combine first 4 ingridients and mix well. Whisk in some water until it has thinned out. Make sure the sauce has good balance of both mustard and miso flavor. Every Mustard is made different. So make necessary adjustments based on the mustard you picked up.
It is Great to be paired with Seared Sesame Encrusted Tuna or Cooked Monk Fish Liver.
ANKIMO with Dijon Mustard Miso Sauce ( Cooked Liver of Monk Fish)
7 oz Fresh Monk Fish Liver 2 tbsp sake ¾ cup Dijon Mustard Miso Sauce 4 tbsp osetra caviar Chive spears
Remove the blood vessels from the liver with knife and peel off the thin outer membrane from the liver’s surface.
Soak the liver in 3% salinity water for 20-30 minutes. Pull it out and Pat dry with a paper towel.
Place the liver on a sheet of plastic wrap. Sprinkle sake over the liver and roll the liver into a cylinder shape, about 2 inches in diameter. Tightly roll it out to remove as much air out of the roll as possible. Tighten the wrap at both ends. Use a bamboo skewers to poke air holes in the wrap to allow liquids to drain out during cooking.
Next, roll the liver up even more securely in aluminum foil. Tighten the foil at both ends. Then wrap the rolled liver package in a bamboo mat and secure with rubber band to hold the shape.
Steam the package on a steamer rack over simmering water for 40 minutes. Set aside to cool at room temperature for 30 minutes first, then chill in the refrigerator for at least 4 hours to solidify and settle into the shape.
Cut the chilled liver into a disc shape. Put a large spoonful of mustard miso sauce and place the sliced piece of liver on top. Garnish with caviar and some chive.
Citrus Miso Sauce : Used as a condiments for Miso Sea Bass or Salmon