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White Sumiso Sauce

White Sumiso Sauce

White Sumiso Sauce is a traditional sauce made from young, pale white miso or medium-aged light brown miso, sugar, and vinegar. I use [this sauce] in traditional and modern Japanese preparations and also employ it as a new flavoring element in many popular American recipes, such as salad dressings, marinades, and rubs.

Freezing will not change the texture of the sauce, and prepared sauce can be stored in the freezer for up to three months. When needed, take it out of the freezer, quickly scoop and transfer the necessary portion to a small bowl, and return the container to the freezer to preserve the quality.

Click here to see Cooking with Japanese Flavors Made Easy.

Ingredients

  • 1 Cup medium-aged light brown miso (shiro miso)
  • 1/4 Cup sake
  • 3 Tablespoons mirin
  • 1/2 Cup plus 1 tablespoon sugar
  • 1/4 Cup rice vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons grapefruit juice

This White Pizza Sauce Will Change You

Picture a slice of pizza. Crispy, chewy crust. Bubbly, melty cheese. Maybe some curled pepperoni cups or some tender, umami-packed shrooms. A glisten of olive oil. And the sauce. That herb-filled, garlicky, creamy, lemony, white sauce. Yes, in my head, the sauce is white. It’s made from heavy cream, not tomatoes. But it wasn't always this way.

Like most of the world, I thought pizza sauce was red. Tomatoes. Garlic. Salt. Olive oil. I was a purist. But this was before I met Joe Beddia (who also happens to be a red pizza sauce purist). After waiting in line at Philadelphia’s pizza temple, Pizzeria Beddia, my friends and I ordered a few pies. Two red. One white. It was upon biting into a slice of that white kale and onion pie, eaten on the street, from the box, off the hood of a comrade’s car, that I changed.

How is this so good? Why have I never had pizza sauce like this before? What the hell did Beddia do? What is this saucy magic?

It wasn’t cheese there was cheese on top of it. The sauce wasn’t ranch it was more acidic, creamier, and bright with herbs. Whatever it was infiltrated every nook and cranny of the dough, hugging the low-moisture and fresh mozzarella above. It ruled.

White sauce, spread under some fresh and low-moisture mozzarella and herbs

And now, thanks to my current employment situation, I have that white pizza sauce recipe. And you do, too. Beddia graciously handed the recipe over to us earlier this year when his cookbook came out, and it’s incredibly simple to make. You take heavy cream, add lemon zest, lemon juice, basil, fennel fronds (deal with it), chives, garlic, red pepper flakes, black pepper and salt, and then pulse it in the blender for less than a minute. Done.

What you end up with, texturally, is somewhere between whipped cream and cream cheese and certainly better than both. Spreading it over pizza dough (pre-toppings) just feels right, and when you pull your creation from the oven, it’s all melty and saucy and beautiful. If I'm being completely honest, you don’t even need toppings. This is really good spread on top of some focaccia (whether store bought or homemade) and warmed in the oven.

My favorite white sauce topping combo though, is mushrooms and mortadella. It’s actually troublesome how good it is, a perfect roster of umami, herbs, and obscene amounts of fat. Add the mortadella immediately after the pizza is finished though (another tip I learned from Beddia). If you cook the mortadella with the pizza, it will dry all the way out, and we don't want that. Let it hang there for a couple minutes, so the pizza heat radiates upwards, melting the fat a bit.

But really, the best thing about this white sauce is that it’s different. And yet familiar. It’s a new comforter on the bed you sleep in every night. It’s spending a night at a fancy hotel in the city you already live in. It’s a new exhibition at a museum you’ve been to a million times. White sauce is what keeps a decade-long career interesting and a 37-year marriage exciting. It’s all that, and it also happens to be delicious.


Basic White Sauce (Béchamel)

The basic white sauce, also known as béchamel, is not just used in a variety of dishes—it's also the base for many other sauces. It's easy to make and uses just a few common ingredients that are likely already in your kitchen.

You'll start by making a roux from butter and flour, then season it with salt and pepper, stir in milk, and cook until it's thick. The trick to avoiding lumps is to keep stirring, and controlling the heat will prevent scorching. Follow the recipe's steps and tips, and you'll add this versatile ingredient to your cooking repertoire.

With a little additional seasoning, this medium white sauce can be poured over vegetables or biscuits as a basic gravy. You can also vary the thickness to match any dish you're making. Cream soups call for a thin white sauce a medium one is typically used in casseroles or in a more complex gravy. Thick and heavy white sauces are generally found in soufflé and croquette batters. You'll find instructions for all the thickness levels you'll need as well as several popular sauce variations.


Fat Radish

Forget the boy-meets-girl fairy tale. We're suckers for a good East-meets-West love story.

Hiroko Shimbo, who has long been a champion of Japanese cooking stateside, marries her native cuisine with American ingredients in her recently released cookbook, Hiroko's American Kitchen ($25).

The book's chapters highlight two essential stocks and four basic sauces, which underpin more-involved recipes. Dashi stock, for example, is the building block for spicy miso soup with kale--a vegetable Shimbo discovered in America--and braised pork shoulder. White sumiso sauce, meanwhile, enhances curried tofu squares, and panko-dusted baked cod with chopped collard greens and russet potatoes.

Our Test Kitchen tackled Shimbo's kelp stock and spicy miso sauce--made with aged brown miso, mirin, sake and red pepper flakes--then used both to make her traditional braised daikon (see the recipe).

After boiling in a water-and-rice bath, the substantial Japanese radishes simmer in the stock. A finishing spoonful of the miso sauce adds richness, intensity and a downright meaty flavor, while a sprinkling of scallions and sesame seeds impart texture to the silken vegetable.


Greig Farm Asparagus

This morning We went to Greig Farm in Red Hook to pick and purchase ($3/pound) asparagus on receiving our neighbour’s strong suggestion. The farm is located on Pitchen Lane and has been operating in the past 60 years. Norman Greig and his business partner Erina O’Neill opened an adventurous local farmer’s market, Hudson Valley Farmer’s Market, in December last year by the farm. Their mission is to support local family-owned farmers. Every Sat. the market is open from 10am to 3pm. Let’s spread the words of this wonderful market!

Here are the photos of asparagus field. We leaned that most of the asparagus were already picked by mobs who arrived here much earlier days or time than us. But, our careful search soon found just-came-out-of-the-ground-looking, thick and energy-packed shoots one after another. After 8 minutes of wondering the field the cardboard carten was almost full. We picked a little over 3 pounds.

I steamed the asparagus and served it with my White Sumiso Sauce (Hiroko’s American Kitchen) for lunch. Please use the recipe page 83 in the book. Tangy, slight garlic and anchovy fillet-scented Sumiso sauce highlight the very mild flavor of the just picked asparagus. I have never tasted the asparagus so fresh and better in my life.

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to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


Watch: This Quick Fish With White Sauce Recipe Is So Easy That Anyone Can Make It

Highlights

Fish is something almost every non-vegetarian likes. You can choose from a variety of fish and make it any way you want - fried, steamed, roasted etc. We discovered a great fish recipe that no one can say no to. Fish with white sauce will appeal to every palate and every taste preference. Soft, tender fish fillets are marinated and served with creamy, milky white sauce. What's not to like? You can even amp up things by adding a side serving of sauteed or steamed veggies like carrots, beans, broccoli etc. We tried the recipe and it turned out great. Watch the recipe video to see.

This is such a simple fish recipe that you can make any time you want, even when you are in a hurry. Simply marinate fish with just salt and lemon, and cook it. Then make regular white sauce in a similar way you make for your pasta, and that's it, your delicious and nutritious fish meal is ready.

Here's the step-by-step recipe of fish in white sauce for you to try:

Step 1 - Take fish fillets and sprinkle some salt all over them. Then, pour lemon juice and rub both salt and lemon juice on both sides of the fish. Marinate for at least 20 minutes.

Step 2 - Then, simply pan fry the fish till brown and cooked well.

Step 3 - Now, make the white sauce. Heat some butter in a pan. Add maida and roast it till brown.

Step 4 - Turn off the flame and add milk. Stir till maida is mixed well and no lumps remain. Let it come to a boil on low flame.

Step 5 - Add salt and black pepper powder. Mix well and your white sauce is ready.

Now, all you have to do is pour the luscious white sauce over your fish and enjoy your delicious meal.

About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.


Recipe Summary

  • ½ cup olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 pinch red pepper flakes, or to taste
  • 1 ¾ cups half-and-half cream
  • 3 (6.5 ounce) cans minced clams, drained with juice reserved
  • ¼ cup grated Parmesan cheese for topping
  • 1 (8 ounce) package dried linguine pasta

Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.

Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.

Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.


Can You Make any Substitutions in this Shrimp Pasta Recipe with White Sauce?

I always say that cooking is just a guideline – so of course!! This recipe is actually extremely versatile.

  • You can change the cheese – use a Pecorino Romano, or if you are a blue cheese lover I think a good blue cheese would be amazing.
  • My sister’s original recipe called for scallops, but I used shrimp. It would also be delicious with chicken, bacon or crab.
  • The asparagus could also easily be substituted – broccoli, peas….the possibilities are endless!
  • I use evaporated milk instead of cream to cut out a few calories. If you’ve never tried this trick, you really need to. It doesn’t compromise flavor or texture at all! Feel free to use cream if that is what you prefer, though.

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Tangy Mustard Sauce

Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. This pan sauce reduces in about 5 minutes, so you can make it while your protein cooks.

Pantry Checklist:

  • Garlic cloves
  • Chicken broth (fat-free, less-sodium)
  • Dry white wine
  • Maple syrup
  • Dijon mustard
  • Fresh rosemary

Here are 13 best sauce recipes that you can prepare in the comforts of your home:

1. Asian Black Bean Sauce

Black bean sauce is commonly used in Asian cooking to dish out noodles and stir-fries. Full of flavour, the sauce is made with black beans, peanuts and rice wine. For the recipe, click here.

Best sauce recipes: Black bean sauce is commonly used in Asian cooking to dish out noodles and stir-fries

2. Cola BBQ Sauce

A BBQ sauce with a twist! This one has a strong cola flavour along with chillies, jalapeno and Tabasco to turn up the heat. For the recipe, click here.

Best sauce recipes: A BBQ sauce with a twist! This one has a strong cola flavour along with chillies

3. Salted Caramel Sauce

Nothing like a drizzle of salted caramel sauce to spruce up your favourite dessert! This recipe is easy and will have you licking your fingers clean. For the recipe, click here.

Best sauce recipes: Nothing like a drizzle of salted caramel sauce to spruce up your favourite dessert

4. Peanut Sauce

Chicken satays are almost incomplete without this lip-smacking peanut sauce. You can also serve it with other chicken or vegetable skewers. For the recipe, click here.

Best sauce recipes: Chicken satays are almost incomplete without this lip-smacking peanut sauce

5. Sweet and Sour Sauce

This all-time favourite sauce is perfect to toss your veggies, chicken or fish to make a delicious dish. Tune up the heat with a little sprinkling of chilli flakes. For the recipe, click here.

Best sauce recipes: This all-time favourite sauce is perfect to toss your veggies, chicken or fish

6. Tomato and Basil Sauce

This basic tomato and basil sauce with onions, chilli flakes, balsamic vinegar and pepper smothered over some silky pasta is delicious. For the recipe, click here.

Best sauce recipes: This basic tomato and basil sauce with onions, chilli flakes, balsamic vinegar, et al

7. Schezwan Sauce

A spicy Chinese sauce that goes well with both fried rice and noodles, or even meat preparations. For the recipe, click here.

Best sauce recipes:A spicy Chinese sauce that goes well with both fried rice and noodles

8. Garlicky Tahini Sauce

This classic sauce of Middle East cuisine can be made easily. You can slather it in your shawarma or serve it with hot kebabs. For the recipe, click here.

Best sauce recipes: This classic sauce of Middle East cuisine can be made easily

9. Walnut Sauce

A yummy walnut sauce with sesame and garlic, which you can serve along with crostini or vegetable crudités. For the recipe, click here.

Best sauce recipes:A yummy walnut sauce with sesame and garlic, which you can serve along with crostini

10. White Sauce

This classic sauce is simple to make, and if done right, can transform your dish to an immensely satisfying treat. For the recipe, click here.Best sauce recipes: This classic sauce is simple to make, and if done right, can transform your dish

11. Aubergine Chermoula Sauce Recipe

Chermoula is a marinade sauce that forms the basis of various Moroccan dishes. This version is made with eggplant, basil, dried herbs, and lime that can be used used as an amazing dip.

Best sauce recipes: Chermoula is a marinade sauce that forms the basis of various Moroccan dishes

12. Mexican Barbeque Sauce Recipe

Hot and spicy Mexican barbeque sauce that you will love to pair with nachos and other chips. All you need is olive oil, onion, garlic, chilli pepper, tomatoes, beer, et al to make this perfect sauce.

Best sauce recipes: Hot and spicy Mexican barbeque sauce that you will love to pair with nachos

13. Bolognese Sauce Recipe

Bolognese sauce is an Italian meat sauce that is made from minced meat, grated onion, tomato puree, garlic paste, oregano, olive oil, et al. Go on and make this Italian special sauce and spice your delicacies.

Best sauce recipes: Bolognese sauce is an Italian meat sauce that is made from minced meat

This list of 13 best sauce recipes is sure to make you fall in love. So head to the kitchen and jazz your boring dishes with these amazing sauces.


Watch the video: Sumiso Sauce Savory Dry Meringue - Albumin - Texturizers (December 2021).