Kombu Broth, Easy Miso Sauce & Ponzu Sauce

Kombu Broth 

THIS IS A versatile broth used to make miso soup and any number of Asian noodle soups. Kombu is a seaweed that can be found in natural food stores and Asian grocery markets.MAKES 6 CUPSOne 6-inch piece kombuBring 8 cups of water to a boil in a large saucepan. Add the kombu and simmer, uncovered, over medium heat for 20 minutes. Let cool, then store in an airtight container for up to 2 weeks.

Easy Miso Sauce

SERVE THIS FLAVORFUL sauce with steamed vegetables and brown rice for a quick and tasty meal. There are many flavors of miso on the market, but I recommend a mellow white miso because it will not overpower other flavors in dishes. Mirin is a sweet Japanese cooking wine, widely available in the international sections of supermarkets and at specialty grocers.MAKES ¾ CUP⅓ cup Kombu Broth (see previous recipe)¼ cup plus 2 tablespoons mellow white miso3 tablespoons mirin3 tablespoons sakeIn a medium saucepan, bring the kombu broth to a boil and add the miso, mirin, and sake. Remove the pan from the heat and whisk the mixture until smooth and creamy.

Ponzu Sauce

THIS CITRUS-BASED SAUCE, used as a dip in Japanese cooking, is a versatile condiment. Use it alongside vegetables or as a sauce for stir-fry or noodle dishes.MAKES ABOUT 1¾ CUPSZest and juice of 2 lemonsZest and juice of 2 limes¼ cup brown rice vinegar¾ cup low-sodium soy sauce¼ cup sake¼ cup date molasses or brown rice syrupCombine all ingredients in a bowl and whisk until smooth. Store refrigerated in an airtight container for up to 1 week.

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