Japanese Miso Mayo Vegetables LowCarbingAsian Cover 3

Japanese Miso Mayo Vegetables


Sauces & dips are so intriguing!  You can use the same exact ingredients with different ratios to create so many unique combinations of sauces! 

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Even more, I like sauces that are easy to make and those are the kinds I want to share here on LCA!  I can’t wait to share all of them with everyone, but it’ll take time to prepare the content, so make sure you check back regularly! 

In the meantime, the sauce I’ll share today is my mom’s Japanese Miso Mayo Sauce.  This sauce is so easy to make and pairs perfectly with many different kinds of vegetables!

All you need to do is grate down some garlic and mix in some miso and Kewpie Mayo

If you’re wondering, we say grate down garlic and not mince becasue the finer you can get the garlic pieces, the more oils that gets expressed and that’s where all the garlic flavors are!  So there’s actually a huge difference in tatties between whole, sliced, chopped, minced and grated garlic!

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We personally like pairing it with broccoli and asparagus but it’ll also go with carrots, Persian cucumbers, celery, etc.  Just think of it as Asian ‘Ranch’ dip!

This sauce is very low-carb/keto friendly at ~1g net carb for the entire recipe.  The majority of the carbs would just depend on what you what kind of vegetables you’re going to pair it with.  The one as pictured would have around 5g net carbs total. 

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To make this sauce, the special ingredient you would need are Kewpie Mayo and Miso, which you can get on Amazon or at a local Asian supermarket. 

Now, let’s get started!

Prepping Time 5M

Cook Time 5M

Total Time 10M

Net Carb/Serv ~2.5g

Servings 2

Ingredients

  • 5-7 Spears of Asparagus
  • 5-7 Florets of Broccoli
  • 1/8 tsp Salt
  • 1 Garlic Clove
  • 3 tbsp Kewpie Mayo
  • 1 tsp Miso

Directions

1) Gather all the ingredients.

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2) In stove top pot, add enough water needed to cover vegetables.  Add a pinch of salt and bring to a boil.

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3) In the meantime, cut asparagus into 2″ pieces (we usually cut about 2″ off the end as they are very tough) and set aside.

4) Cut broccoli into bite-size pieces.  We prefer very small bite sizes, about 1/2 x 1/2 florets and set aside.

5) Grind garlic with a grinder or garlic press and place into a mixing bowl.

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6) In the same mixing bowl, add Kewpie Mayo and Miso.   Mix well and use a spoon to transfer the sauce to a severing plate.

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7) Add asparagus in boiling water for 2 minutes (or until desired tenderness).  Remove from water and set onto a serving plate.

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8) Next, add the broccoli in the same boiling water for 1.5 minutes (or until desired tenderness).  Immediate run broccoli under cold water to stop the cooking process and transfer to the serving plate.

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9) Serve vegetables with dipping sauce.

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Hope you enjoy your low-carb/keto Japanese Miso Mayo Vegetables!

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More Recipes

Japanese Miso Mayo Vegetables LowCarbingAsian Pin 1

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Miso Mayo Vegetables

The BEST Asian Low-Carb/Keto Miso Mayo recipe for dipping vegetables. The sauce is so addicting and delicious! Net Carb/Serv ~2.5g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 2 votes
Course: Appetizer, Salad, Side Dish, Vegetables
Cuisine: Asian, Japanese
Keyword: asian vegetable dish, broccoli asparagus dish, japanese vegetable dish, keto vegetable mayo, lowcarb vegetable mayo, miso mayo sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe

Ingredients

  • 5-7 Spears Asparagus
  • 5-7 Florets Broccoli
  • 1/8 tsp Salt
  • 1 Clove Garlic
  • 3 tbsp Kewpie Mayo
  • 1 tsp Miso

Instructions

  • Gather all the ingredients.
  • In stove top pot, add enough water needed to cover vegetables. Add a pinch of salt and bring to a boil.
  • In the meantime, cut asparagus into 2" pieces (we usually cut about 2" off the end as they are very tougand set aside.
  • Cut broccoli into bite-size pieces. We prefer very small bite sizes, about 1/2 x 1/2 florets and set aside.
  • Grind garlic with a grinder or garlic press and place into a mixing bowl.
  • In the same mixing bowl, add Kewpie Mayo and Miso. Mix well and use a spoon to transfer the sauce to a severing plate.
  • Add asparagus in boiling water for 2 minutes (or until desired tenderness). Remove from water and set onto a serving plate.
  • Next, add the broccoli in the same boiling water for 1.5 minutes (or until desired tenderness). Immediate run broccoli under cold water to stop the cooking process and transfer to the serving plate.
  • Serve vegetables with dipping sauce.

Video

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