Fresh Vegetable Sticks with Spicy Miso Dip from The Sushi Experience by Hiroko Shimbo
Cucumber, carrot, celery, cabbage, endive, scallion, bell peppers—they are all excellent to eat fresh and raw. In this dish, I serve the vegetable sticks with a miso-based dip that I always make...
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Ingredients
- ½ cup akamiso (brown miso)
- 1 tablespoon toban jiang (Chinese chile bean sauce)
- 5 tablespoons sugar
- 2 tablespoons mirin (sweet cooking wine)
- 1 tablespoon sake (rice wine)
- 9 ounces pork belly meat or ground pork, fatty part
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 2 tablespoons minced ginger
- 2 Kirby cucumbers (6 inches long), partially peeled, leaving some strips of skin along the cucumber, and cut into halves
- 1 small green bell pepper, stemmed, seeded, and cut into 8 strips
- 1 small red bell pepper, stemmed, seeded, and cut into 8 strips
- 1 medium carrot, peeled, cut into ½-inch-square sticks, about 5 to 6 inches long
- ⅓ cup chopped walnuts or peanuts
- ⅓ cup minced parsley
- ½ small cabbage, cut into quarters
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