Miso Sesame Sauce (That Works on Every Vegetable)
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Miso Sesame Sauce (That Works on Every Vegetable) In the video, I serve this sauce on green beans, but it’s fabulous on any raw or blanched vegetables.
Many of you asked about replacing sesame seeds with tahini (so that you don't need a blender). Yes, that works!
Does the vegetable that this sauce is used on have to be cooled with running water or can it be used on warm, just boiled vegetables? Is it more of a dressing than a sauce and could it therefore be used on salads? Would it work well with roasted vegetables or is it best used on boiled or steamed vegetables? If I don't have lemon on hand, would vinegar work well as a substitute for the acid in the recipe? I keep rice, AC, and red wine vinegars on hand but often don't have fresh lemon available.
0:39 “add some salt” adds 2 tablespoons 😳
I haven't made exactly this, but there is no doubt that miso is a super ingredient. I use it in salad dressings and in soups, especially if my soup is a quick pandemic special with some tofu, edamame or beans and something green. I have asparagus, green beans and some purple broccolini sitting on my benchtop which will meet this dressing in about an hour. I have a feeling they'll become excellent long term friends. Thanks Helen, I love your non precious, but always informative approach to eating and preparing food. The secret is in the detail – follow Helen's instructions to the letter and you have a new technique under your apron belt 🙂
Soooooo good! Made with my snapper today 🙏♥️
Dehydrate that goodness for a crunchy snack. Dipped in hummus, even better. 🙂
Thanks for your engaging videos. I only subscribed recently but am loving your recipes already. Also, you have an amazing command of the English language and especially your intonation. I'm looking forward to more videos! 🙂
Your hairstyle looks great!
Salty you say? About 630 mg per tablespoon!
Would this freeze…?
Meat is healthy, not some toxic plants…
seems like tahini would work instead of making sesame paste from scratch? this looks like a fantastic recipe
Canola oil is absolute garbage. Don't put that in your body. Best neutral oil would be avocado or high oleic sunflower. Or you could just use sesame oil and up the flavor.
you have the most soothing voice and narration cadence
It's interesting that coming from an Asian food background, the ubiquity of browning/searing everything in western cooking seemed a bit overkill at first, but it makes sense given that a lot of Asian food tends to use very savory and slightly sweet sauces as an equivalence for at least the flavor of browning. I think lots of other western dishes could be adapted with such sauces to simplify execution, especially braised dishes where skipping a sear won't affect the texture that much. In fact, it's not common at all to brown meat for braises in most Asian cuisine.
This recipe looks awesome! I was raised on canned vegetables, and I'm still learning how to cook fresh vegetables. I really appreciate this easy weeknight recipe!
just found your channel and the videos are awesome and i love the knowledge you bring. thank you!
I love this idea, but I don't have an emersion blender. I'm thinking maybe combining miso with tahini or other sesame paste……what do you think?
Just use Kewpie sesame dressing
I’m on a Helen Rennie spree… let me sleep!
Hey Helen, I love your recipes and your teaching style. Is there any chance of you doing a Pastila? I figured you might know something about making them and I've never found a good recipe/technique on YouTube.
great recipe! ah, your hair is so cute!!
interesting sauce might swap the oil for tahini though
I will cook this tonight! Yum!
can tahini be used (no sesame seed on hand)?
what about a few drops of roasted sesame oil?
Great timing! I've been thinking for a while where can I spend my big jar of miso! Спасибо ~ <3
I have been on a Japanese foods cooking kick lately and this is quite timely, Helen!
Excellent !
I bought an immersion blender that will let you detach the blender part so it's a lot safer to clean with your fingers once you've got the motor separated from it. Some could have sharp blades but mine are just small pieces of metal so take this with a grain of salt if yours has sharp blades.
Thank you, looks super yummy 🙂
Can’t wait to try!
So pleased I've found your site, thank you!
Amazing to the point video 💫
And an amazing new hairstyle🌟
I’m just like you Helen, I love my vegetables grilled or stir fried. I recently bought a wok and I’m obsessed with it. Please share more easy fast recipes like this for summer. I live in LA so recipes for outdoor bbq-ing are always welcome 🙏
Wonderful timing, Helen. I'm making roasted Brussels sprouts for dinner tonight. This sauce will be perfect for them.
I have some dark miso I'd like to use up. Does this recipe also work with dark miso or does it need to be adjusted?
Looooove your video' s and such a delicious recepies!
Looks great, and I have all the ingredients handy. This will go lovely with the teriyaki meatloaf I am planning to prepare for tonight’s dinner. おいしい
Always presenting us with quality recipes! Thank you ☺️
This sauce will make even cardboard a tasty treat.
ah helencim ah, misoyu bulsam her bi *okun içine katıcam ama bu ülkede miso yok ya yok. her bişey var miso yok :(((((((((((((
miso is such a flavor bomb!
I was just looking to expand my range of veggie banchan items and this looks perfect, thanks!
Yes! We're in Japan. And it's one of our favorite dishes in our house during summer. The sauce is great with spinach as well. Thanks for sharing this!