Cooking with Asian ingredients, 101?
December 27, 2013 11:01 AM Subscribe
I recently made Smitten Kitchen's Miso Veggie Bowl
for a holiday dinner, and it was incredible. (Seriously, try it.)
But now I have quite a bit of leftover miso, sesame oil, rice vinegar, ginger, and sesame seeds. (Oh, and tahini, which isn't Asian, but I still don't know what to do with.) Help?
posted by ulfberht to Food & Drink (27 answers total) 48 users marked this as a favorite
I had never cooked with Asian ingredients before making the recipe's miso sauce, and didn't have any of it in the house, so I bought all new everything.
It was a blast noodling around with new and different food stuffs.
However, the recipe called for a few mere tablespoons of each ingredient, so now I have what feels like a ton of miso and tahini and ginger. (The sesame sauce and seeds, and the rice vinegar can hang out indefinitely, but the perishable ingredients, I'd like to use relatively soon!)
I have no idea what to do with the rest of it, that isn't just... make more sauce.
The recipes I find online are basically just sauces/glazes/dressing (done that), or a few variants of traditional miso soup (eh).
Anybody got an amazing use for miso, tahini, sesame seeds, sesame oil, rice vinegar, and ginger? A few more ingredients I can buy and add to what I have, to change them up? Cool recipes beyond soup or sauce?