This rich sauce
can dramatically transform plain cooked greens or be served on a
variety of steamed vegetables or over grains or noodles. You have
the option of making the sauce with apple juice or with mirin
(Japanese cooking sak,e, available in most Asian groceries and in
the imported food section of many supermarkets). Miso-Walnut Sauce
tastes more intense and slightly sweeter if made with mirin, but
it's very good made either way. (You can also make it with half
mirin and half apple juice, which is a delicious
This keeps for weeks if stored in a covered container in the
refrigerator. Reheat very gently before serving.
For information about Miso, click here.
2 cups mirin or apple juice
4 tablespoons light-colored miso
2 cups chopped, lightly toasted walnuts
1 to 2 tablespoon cider vinegar or unseasoned rice vinegar
2 small cloves garlic
Salt and cayenne to taste
- Place the mirin or apple juice in
small saucepan and bring to a boil. (If using mirin, let it simmer
uncovered for about 5 minutes to let the alcohol partially
evaporate.) Remove from heat, add the miso, and whisk until it is
mostly dissolved. (It doesn't have to be absolutely uniform.)
Transfer to a blender or food processor.
- Add the toatsed walnuts, and purée until fairly smooth.
Transfer to a medium-sized bowl.
- Stir in the vinegar and garlic. (If you are using mirin, add
the full 2 tablespoons of vinegar to cut the sweetness a little.)
Add salt and cayenne to taste.
- Serve the sauce warm or at room temperature over hot, freshly
cooked vegetables and/or cooked grains and/or noodles.