One of the first cookbooks I bought was Vikki Leng's Vegetarian Feast. Though now a little dated - the sundried tomatoes and baked ricotta it's awash with place it firmly in the 1990's - her recipes are, from time to time, just where I want to be. Leng's sweet chilli sauce is not, as you might expect, thick and viscous, rather it is thin, and light and golden, and so very lovely, mostly because it uses quite a lot of mirin. pour...
1 tsp honey
a huge pinch of chilli flakes
1 heaped tsp of miso (if you have shiro (white) miso, use more)
a chopped clove of garlic (optional if it ain't garlic season)
3 tbsp of mirin and,
1/2 cup of warm vegetable stock (cube/powder is just fine)
...into a jar, screw the lid on tight and shake madly, like a cook possessed.
Beautiful, Lucy, I am a lover of mirim too. What is the best way to use this sauce?
Posted by: Ganga | June 19, 2011 at 06:16 PM
Stunner of a photo, Lucy. And the sauce sounds wonderful. Have little time or inclination to be in the kitchen right now. This makes me look forward to a time when that's different. x
Posted by: Wendy | June 20, 2011 at 03:14 AM
This sounds like one fantastic sauce. Perfect for over an eastern inspired salad or some seafood? What do you use it with the most?
Posted by: Ruth | June 20, 2011 at 03:31 AM
i like it as both a dipping sauce (vietnamese rice paper rolls, tiny fish cakes/chickpea cakes) and poured over things that will be roasted (most memorably, cobs of corn - foil on, hot oven, turned at least once).
and now i'm thinking that it'd make a great little low-fat salad dressing, too. you gals have me thinking...
and wendy, get thee into that scottish sunshine, love. it doesn't last nearly long enough for you. x
Posted by: Lucy | June 20, 2011 at 08:19 AM
Food trends. i remember when Foccacia was the height of food fashion.
Posted by: Ro | June 20, 2011 at 10:42 AM
Thanks for sharing, Lucy. I just started using mirin this year - mainly in barley risottos or with legumes. So still being a mirin newbie, it's always great to find new, exciting uses!
Posted by: Lesh @ TheMindfulFoodie | June 20, 2011 at 11:36 AM
thanks for this! all the sweet chili sauce (pre-made) and recipes seem to have way too much refined sugar ;-) ... so this seems a great compromise - I've got some lettuce cups that need this dipping sauce
Posted by: Karima | June 23, 2011 at 03:34 AM
Oh Lucy, I made this and its almost drinkable :) What a find.
Posted by: Ganga | June 25, 2011 at 08:18 PM
.. I am making some rice noodles with shredded veg and paneer, doused in this wonderful dressing.
Posted by: Ganga | June 25, 2011 at 08:20 PM
.... steamed silken tofu in this mirin sauce, hot sesame oil poured over.
Posted by: Ganga | June 26, 2011 at 09:29 AM