Best 4 Creamy O Mizutaki Sauce Recipes
Are you craving a delectable and creamy dish that tantalizes your taste buds? Look no further than the exquisite creamy o mizutaki sauce. Originating from Japan, this luscious sauce is a delightful blend of savory and creamy flavors that perfectly complements a variety of dishes. Whether you're a seasoned chef or a home cook looking to elevate your culinary skills, this comprehensive guide will provide you with all the essential information and techniques you need to create an unforgettable creamy o mizutaki sauce that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY O MIZUTAKI SAUCE
Categories Sour Cream
Number Of Ingredients 6
Steps:
- Place all ingredients in blender and blend until smooth. Store in the refrigerator. Best when the flavors are allowed to mellow for a few hours before serving.
CREAMY RICOTTA PASTA SAUCE
A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
- Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
- Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 42.4 g, Cholesterol 51.5 mg, Fat 9.4 g, Fiber 2.6 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 616.7 mg, Sugar 1.1 g
MIZUTAKI
From Sunset Wok Cookbook; posting for ZWT6 (Asia) This is a meal to make at the table; great for dinner parties.
Provided by AZPARZYCH
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Arrange beef, chicken, vegetables, and tofu on trays; place next to wok in center of the table.
- Prepare Mizutaki sauce; pour into 6 small bowls. Fill 6 more bowls with rice.
- Place an electric wok in the center of the table.
- Pour broth into wok and bring to a boil; adjust heat to keep broth simmering.
- Let guests fill wok with some of each food, starting with the slower-cooking carrots and cauliflower and ending with meats.
- Cover wok; let food simmer until chicken is no longer pink in the center; 3-5 minutes.
- Uncover wok, let guests remove portions a bit at a time.
- Dip each bite in Mizutaki sauce, then eat with rice.
- As wok is emptied, let guests add more food and cook to taste.
- At the end of the meal, add the broth to sauce cups; stir broth and sauce together, then sip mixture as soup.
Nutrition Facts : Calories 1000.2, Fat 50.5, SaturatedFat 10.1, Cholesterol 181.8, Sodium 1963.3, Carbohydrate 71.1, Fiber 6.9, Sugar 7.1, Protein 64.6
MIZUTAKI
A simmered Japanese Chicken dish. To zaar from Aline via recipesecrets.com. Rehearse this dish a LOT before you make it because you are going to be the table show at your party.
Provided by drhousespcatcher
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Buy a whole chicken cut in half and cut into bite size pieces about 1 1/2 inches.
- Cover chicken in heavy pan with chickenstock. Add salt to taste bring to boil, reduce heat and then simmer uncovered about 45 minutes.
- Prepare the sauce by simply mixing the ingredients. Place in individual small bowls.
- You are going to bring your cooking utensils to the table and place over a charcoal or alcohol burner so liquid barely boils.
- When everyone is seated begin to add the vegetables to the broth a few at a time.
- Serve by spooning a little of the meat into the individual small bowls. Make sure the guest use chopsticks. this is your floor show [grin]
- Have them dip the pieces of chicken into the sauce. Eat.
Nutrition Facts : Calories 778.7, Fat 51.4, SaturatedFat 14.7, Cholesterol 255.4, Sodium 1271.8, Carbohydrate 7.2, Fiber 1.2, Sugar 2.5, Protein 66.1
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your creamy o-mizutaki sauce. Look for organic vegetables and free-range chicken or tofu.
- Don't overcrowd the pot: When cooking the chicken or tofu, be sure to leave enough space so that the pieces can brown evenly. If you overcrowd the pot, the pieces will steam instead of brown.
- Cook the vegetables until they are tender but still have a little bit of crunch: You don't want the vegetables to be mushy, but you also don't want them to be raw. Aim for a tender-crisp texture.
- Don't boil the sauce: Once the sauce has come to a simmer, reduce the heat to low and let it simmer gently for at least 30 minutes. Boiling the sauce will cause it to lose its flavor.
- Season the sauce to taste: Once the sauce has simmered, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or dashi powder.
Conclusion:
Creamy o-mizutaki sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for chicken, tofu, and vegetables. It can also be used as a dipping sauce or a marinade. No matter how you use it, creamy o-mizutaki sauce is sure to please everyone at your table.
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