Ideal for drizzling over desserts or enhancing various beverages, the sweet and savory Miso Caramel Sauce features an unrivaled balance of deliciousness alongside a thick mouthful of Miso. This sauce works perfectly for any self-lover.
Miso Caramel Sauce: The intersection of sweet and secret
This isn’t just a miso caramel sauce; it is a quiet revolution in a jar. This recipe combines the earthiness found in white miso with caramel sauce. Imagine the warmth of burnt sugar hugging fermented soy, a mix as unforgettable as it is unexpected. Every jar of miso caramel sauce contains a cape encased in sugar, ready to shatter the norms of flavored caramel. This stemmed from a midnight kitchen disaster and a stoic refusal to waste a broken cake. This blend of miso and caramel produces an amalgamation that evokes nostalgia and rebellion in equal parts.
What are its Uses?
- For the baker who’s bored of basic caramel (elevate ice cream, drizzle over pancakes, or swirl into coffee).
- For the storyteller (it’s a conversation starter: “Wait, miso in dessert?”).
- For anyone craving depth (because life’s too short for one-note sweetness
A Brief History of Miso Caramel Sauce
This sauce is guaranteed to show that the best flavors stem from boldness and put truth to the word “saucy”. Inspired by a grandmother, a love story, and magic of happy accidents. Either way, it is comfort with a side of intrigue. It can be kept in your fridge for 2 weeks or until your next existential crisis.
Miso caramel sauce depicts modern culinary magic which stems from a blend between tradition and creativity. Miso being a fermented soyabean paste that is vital to Japanese cooking for over a millennium, has always been utilized in is our soups, marinades, and pickles.(but) Its introduction to dessert is unique to the new century.
The birth of miso caramel was in the early 2000s when cooks in the west and Japan started to play on the idea of umami as a “fifth taste.” While the origins of miso caramel are unclear, it is evident that pastry chefs started incorporating given sugar with miso to enhance flavor. The sweet red miso also known as ama, is a well known ingredient in Japanese confectionaries which pairs well with western cuisine. The idea of combining caramel with white miso is what put an end to global fusion blending.
A rich, cult-like following around the sauce was born in the decade of 2010. This sauce was popular in avant-garde dessert bars and cosmopolitan bakeries, endorsed by the star chefs such as Chef Christina Tosi from Momofuku and Mr. Hisato Naka Higashi from Kyoto. The sauce became an internet sensation and paradoxical charm which lets its owners dauntlessly relish the taste while embracing the ancient roots of fermentation.
The Miso Caramel Sauce That Bridges Two
Description
Ideal for drizzling over desserts or enhancing various beverages, the sweet and savory Miso Caramel Sauce features an unrivaled balance of deliciousness alongside a thick mouthful of Miso. This sauce works perfectly for any self-lover.
Ingredient
Instructions
Instructions Miso Caramel Sauce Recipe
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Preparation Ingredients
Prepare everything ahead of time by portioning all of the ingredients and gently heating the cream. (Do not let it boil). This will keep the caramel from seizing up.
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Creating The Caramel Base
In a saucepan, combine sugar and water. Do a single stir and then put the stove on medium fire. Do not stir it until the sugar has melted and has turned amber in color. This process usually takes between 8 to 12 minutes.
To make sure the caramel browns evenly, gently swirl the pan from time to time.
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Adding Cream and Butter
- When it turns amber, remove it from fire. As you whisk, slowly pour the warm cream into the mix. Be wary of the vigorous bubbling that will happen.
- Add your butter and stir until it fully melts and becomes smooth. Increase the temperature until it is on low, allowing it to cook for 2 minutes to thicken it.
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Add Miso & Season
Take off the burner. Incorporate the miso along with salt (if using). Taste and modify for salt level.
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Cool & Strain
Optional: For a smoother broth, pour through a fine mesh strainer. Allow the broth to come to room temperature before putting it into a jar.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Sodium 18mg1%
- Total Carbohydrate 13g5%
- Sugars 12g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Miso Matters: When a more mellow taste or sweetness is required, use white (shiro) miso. For added depth try red miso, but start with half the amount and adjust to taste.
- Salt Optional: miso is already salty but should you choose to add salt to the mixture, sample it first.
Smooth Finish: If the remaining grains and lumps are not appealing to you, passing the sauce through a fine sieve will help achieve a smoother finish.
- For those who want thinner sauce, add a splash of cream, or if thicker sauce is desired simmer for longer over low heat.
- For a vegan alternative, replace heavy cream with full-fat coconut milk and add vegan butter.
- Although some miso contain barley, most are gluten free so be sure to check the labels if using miso for a gluten free dish.
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Frequently Asked Questions
Replace your heavy cream with full-fat coconut milk and butter with vegan butter. You can also use butter, but ensure your miso is vegan friendly (most are, just check for anything that has bonito flakes added).
Choose Red miso if you want saltier, but it is definitely funkier. Begin with 1 Tbs and adjust accordingly. You can also opt for yellow miso as it is a middle ground. Miso blends like sweet or awase should also be avoided unless you intend to reduce the sugar.
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Too thick? Whisk in 1-2 tsp warm water or cream.
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Too thin? Simmer on low heat for 2-3 minutes to thicken.
