Miso Dip for Vegetables

Ingredients

• cooking oil
• 2/3 cup thinly sliced leek, white and green parts separated
• 6 tablespoons miso ((I use white miso))
• 2 tablespoons plus 2 teaspoons mirin
• 1 1/2 teaspoons sugar
• 3-4 tablespoons water ((to adjust consistency, more or less as needed))
• 1 small carrot, sliced into ¼-inch thick slices ((about 2 oz/60g))
• 6 oz cauliflower, cut into bite-sized florets
• 3.5 oz broccoli, cut into bite-sized florets
• 2 oz okras, sliced in half on a sharp angle
• 5 oz bell peppers, cut into bite-sized pieces ((I use a mix of red and yellow bell peppers))

Steps

1. 1

   Place a small saucepan over medium heat. Add a small amount of oil to lightly coat the bottom (1-2 teaspoons). Once the oil is hot, add the white parts of leek and sauté briefly for 20-30 seconds. Then add the green parts and continue to cook for another minute.

2. 2

   Add miso, mirin and sugar. Stir everything together. Cook for about a minute or until well combined and bubbly.

3. 3

   Add water and continue to stir and cook for another 2-3 minutes, until the sauce looks smooth and slightly thick. Taste and adjust to your liking. The sauce will continue to thicken slightly after removing from the heat. Transfer to a clean jar.

4. 4

   Set up your steamer over boiling water. Add carrots and steam for about 3 minutes. Then add the cauliflower, broccoli, okras and steam for another 3 minutes. Finally add bell peppers and steam for 2-3 more minutes.

5. 5

   Transfer steamed vegetables to a serving plate and divide miso dip into small bowls for each person. Serve right away. Leftover dip can be stored in the jar with a tight lid in the refregerator.