Simple Miso Dipping Sauce

Makes: 4 servings (about 1 cup)

Time: 15 minutes

F M O

Richer and subtler than Ponzu (page 657) or other soy-based dipping sauces, this is perfect for dunking or for dressing heartier foods like boiled or grilled potatoes, whole wheat pastas, and “meat” balls (see page 506). Serve it in small bowls for dipping.

The type of miso you choose (see above) will make this sauce lighter or heavier, but it’s good all ways. Warm the sauce gently on the stove if you’d like, but don’t let it come to a boil or you’ll weaken the flavor.

• 6 tablespoons any miso
• ¾ cup warm water or sake
• 1 teaspoon sugar
• 1 tablespoon mirin or honey
• 1 tablespoon rice vinegar, or more to taste
• Salt

1. Whisk the miso, water, sugar, mirin, and vinegar together in a small bowl. Taste and adjust the vinegar and add salt if needed.
2. Serve, heat gently, or cover and refrigerate for up to a week.

Simple Miso-Herb Dipping Sauce Lots of bang for your buck: Add ½ cup minced fresh cilantro, basil, Thai basil, or mint, or a combination. For a smooth green sauce, combine everything in the blender.

Simple Miso-Citrus Dipping Sauce Brighter and fresher: Instead of the rice vinegar, add a tablespoon or 2 fresh lemon, lime, orange, or tangerine juice. If you like, finely grate some zest and float a sprinkle on top of each little bowl.

Simple Miso-Soy Dipping Sauce Add a tablespoon or 2 soy sauce to the main recipe or either of the preceding variations.