Name: Miso garlic dip with cucumber
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 pinch dashi granules; 1 1/2 tablespoon hot water; 2 tablespoon white miso; 1 tablespoon red miso; 1 tablespoon sake; 2 teaspoon caster (superfine) sugar; 2 teaspoon mirin; 1/2 teaspoon sesame oil; 2 clove garlic, crushed; 4 lebanese cucumbers (520g)

Ingredients

1 pinch dashi granules

1 1/2 tablespoon hot water

2 tablespoon white miso

1 tablespoon red miso

1 tablespoon sake

2 teaspoon caster (superfine) sugar

2 teaspoon mirin

1/2 teaspoon sesame oil

2 clove garlic, crushed

4 lebanese cucumbers (520g)

Method

1.Whisk dashi and the water in small bowl until dissolved; whisk in miso, sake, sugar, mirin, oil and garlic. Season with pepper. Refrigerate 1 hour.

2.Halve cucumbers lengthways; discard seeds with teaspoon. Cut cucumber into batons.

3.Serve dip with cucumber.

You can use other vegetables as accompaniments, such as carrots, asparagus spears or snow peas. You can also add ¼ cup finely chopped roasted peanuts to the dip for extra crunch.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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