member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kim Shook      

Recipe Categories:

    Miso Aioli


    Source of Recipe


    Peter.wj.lee on Instagram

    Recipe Introduction


    This is the sauce that was suggested to make with Chicken Karaage. It is so delicious and goes perfectly with that crunchy, tender chicken. You can whisk this sauce or make it in a blender (that’s what I did – much faster). If you do it in a blender, you don’t have to mince the garlic. The amount of oil isn’t specified, but watch the sauce. It should be thinner than mayonnaise – viscous, but still pourable. I found after tasting that it needed something. I added a couple of teaspoons of Dijon and that was perfect. I would imagine a little hot sauce would have been good, too.

    List of Ingredients




    3 egg yolks
    1 t. white miso
    2 cloves garlic, minced
    Zest of one lemon
    Juice of one lemon
    Pinch of MSG
    Pinch of salt (to taste)
    Neutral oil [I used vegetable]
    Dijon mustard (see note above)

    Recipe



    Whisk together the yolks, miso, garlic, lemon zest, juice, and MSG. While whisking vigorously, drizzle in the oil slowly. Add enough oil to result in a thick, pourable sauce (see my note above). [If using a blender, put the yolks, miso, garlic, lemon zest, lemon juice, and MSG in the blender and blend well. While still running, drizzle in the oil.] Taste for any seasoning adjustment.

    This makes more than enough for one batch of chicken Karaage. Store in the refrigerator.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â