Miso Sesame Sauce for Winter Vegetables

Some of you may have tasted this sauce before over eggplant or cucumbers during one of our summer cooking demos. It turns out the flavors work equally well with winter produce. You can use it in both salads and cooked dishes, highlighting one vegetable, or a combination. If you have never used miso
before this is a good introduction. This sauce will last in the fridge for at least one week, so you can make more than you would need for just one recipe. For enough veggies to serve about 2-4 people, I use teaspoons in the given ratio. For larger servings or more people I use a tablespoon. Begin by using a
bit of the sauce and adding more as needed.

Ingredients

• 2 parts miso
• 3 parts rice wine vinegar
• 1 part soy sauce
• 1 part toasted sesame oil
• Dash honey or sugar, if desired
• Freshly grated ginger, minced garlic and red pepper flakes to
• taste
• Sesame seeds to garnish (if desired)
• Green onions to garnish (if desired)
• Crumbled nori (if desired)

Directions

For a salad: Use sliced radishes, kohlrabi or carrots, and finely chopped greens. Drizzle with sauce, toss well and let sit at least 30 minutes before serving. Garnish with sesame seeds and chopped green onion or nori, if you like. For cooked dishes (use chopped winter squash, root vegetables, or a combination, including any greens available): Cut veggies to desired size and cook in a skillet with a small amount of oil over medium heat until almost tender (add water as needed to prevent sticking). Add sauce and a splash of water, stir well to coat and cook until veggies are tender. Serve hot over noodles or rice and garnish with sesame seeds, green onion and nori, if using.

Submitted by Sara Jones, Tucson CSA