The only veggie dip you will ever need, this Japanese vegetable recipe consists of a creamy miso mayo dip that goes well with any type of vegetable and makes them taste a thousand percent better!
One of my favorite ways to eat vegetables is with a simple miso mayo dipping sauce that makes any bland tasting vegetable addicting and full of flavor.
This recipe is my go-to when I’m looking for a quick veggie side dish to serve with dinner.
What is Japanese Miso Mayo?
Miso mayo is a Japanese dip/sauce made from Japanese mayo, miso, and grated garlic. It is commonly used for a variety of Japanese dishes and also comes in a bottle form sold in stores.
Although you can buy it in Asian supermarkets, it tastes so much better home made plus it’s incredibly easy to make in the comfort of your own kitchen!
What can you use miso mayo sauce for?
Miso mayo is an extremely versatile dip/sauce that goes well with everything! Some ideas include:
- Raw, grilled, steamed, or boiled vegetables (shown in this recipe)
- Spread for Burgers
What ingredients do you need to make miso mayo?
- Grated Garlic
What kind of miso should I use for miso mayo?
There are many kinds of miso including red/aka, white/shiro, and brown/awase. Awase means a mix and it’s a blend of white and brown miso paste.
White or brown miso would be best for this recipe.
What other kinds of vegetables would go well with Japanese Miso Mayo?
The best kinds of vegetables are ones with a crunch. Some of the ones we recommend are:
- Bell peppers
- Boiled Cauliflower
- Boiled Asparagus
- Boiled Brocolli
Do you have any tips or tricks for making this Japanese vegetable recipe?
- Watch cooking times to avoid soggy vegetables. We like them to have a crunch!
- Once done cooking, soak the vegetables in an ice bath to stop the cooking process.
- Make sure the vegetables are dry before serving.
Do you have any other healthy vegetable recipes I can try?
- Garlic Kale Stir Fry
- Spicy Garlic Cucumber Salad
- Garlic Butter Vegetable Stir Fry
- Steamed Veggie w Sesame Sauce
- Full Collection of Vegetable Recipes
Now, let’s get making this Japanese Miso Mayo Vegetable recipe!
- Prepping Time 5M
- Cook Time 5M
- Total Time 10M
- Net Carb/Serv ~2.5g
- Servings 2
1) Gather all the ingredients.
2) In stove top pot, add enough water needed to cover vegetables. Add a pinch of salt and bring to a boil.
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.
7) Add asparagus in boiling water for 2 minutes (or until desired tenderness). Remove from water and set onto a serving plate.
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.
9) Serve vegetables with dipping sauce.
Hope you enjoy your Japanese Miso Mayo Vegetables side dish!
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Miso Mayo Vegetables
- 5-7 Spears Asparagus
- 5-7 Florets Broccoli
- 1/8 tsp Salt
- 1 Clove Garlic
- 3 tbsp Kewpie Mayo
- 1 tsp Miso
- 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.
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