Instead of ketchup. Better than barbecue sauce. To give a boost to marinara. For dipping French fries or tots. To dress up a fried egg sandwich. As a glaze for tofu or grilled portobello mushrooms. To dunk tortilla chips. To make the BEST tempeh sloppy joes. As you can see, this umami-loaded Bomb Sauce goes with everything. If you’re a vegetarian or vegan, be sure to read the label on your Worcestershire sauce to make sure it doesn’t contain anchovies.
Miso is great with chicken and the flavours of the apricots take on a syrupy jamminess, mingling with the cider to create a sticky-sweet sensation. It is something a little different but, trust me, it is incredibly flavourful.
Miso-glazed salmon promises firm, flavorful fish with a glazed, lacquer-like exterior but takes 3 days to prepare. This version shortens the process, but still achieves the depth of sweet-savory flavor that this dish is known for.
Japanese cooks use it in soups; as a seasoning for grilled vegetables, meat, and seafood; as a dip; or in salad dressing.