Japanese Miso Mayo Vegetables

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.

Boiled asparagus and broccoli served on a wooden plate with a bowl of Japanese style miso mayo sauce, top down shot.

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:

Boiled asparagus and broccoli served on a wooden plate with a bowl of Japanese style miso mayo sauce.

What ingredients do you need to make miso mayo?

  • Mayonnaise
  • Grated Garlic
  • Miso

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:

  • Cucumbers
  • Bell peppers
  • Boiled Cauliflower
  • Boiled Asparagus
  • Boiled Brocolli
  • Carrot
  • Celery

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.

A piece of boiled broccoli being dipped into a Japanese style miso mayo sauce with a pair of chopsticks.

Do you have any other healthy vegetable recipes I can try?

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

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.

Japanese Miso Mayo Vegetables Recipe (1)

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

Japanese Miso Mayo Vegetables Recipe (2)

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.

Japanese Miso Mayo Vegetables Recipe (3)

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

Japanese Miso Mayo Vegetables Recipe (4)

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

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.

Japanese Miso Mayo Vegetables Recipe (20)

Japanese Miso Mayo Vegetables Recipe (8)

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

Japanese Miso Mayo Vegetables Recipe (21)

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.

Japanese Miso Mayo Vegetables Recipe (22)

9) Serve vegetables with dipping sauce.

Japanese Miso Mayo Vegetables Recipe (30)

Hope you enjoy your Japanese Miso Mayo Vegetables side dish!

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More Recipes

Boiled asparagus and broccoli served on a wooden plate with a bowl of Japanese style miso mayo sauce, top down shot.

Miso Mayo Vegetables

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!
5 from 8 votes
Course: Appetizer, Side Dish, Vegetables
Cuisine: Asian, Japanese
Keyword: boiled vegetable recipe, Japanese vegetable recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe
Calories: 160kcal

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.
    Japanese Miso Mayo Vegetables Recipe (1)
  • In stove top pot, add enough water needed to cover vegetables. Add a pinch of salt and bring to a boil.
    Japanese Miso Mayo Vegetables Recipe (2)
  • 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.
    Japanese Miso Mayo Vegetables Recipe (4)
  • Grind garlic with a grinder or garlic press and place into a mixing bowl.
    Japanese Miso Mayo Vegetables Recipe (5)
  • In the same mixing bowl, add Kewpie Mayo and Miso. Mix well and use a spoon to transfer the sauce to a severing plate.
    Japanese Miso Mayo Vegetables Recipe (8)
  • Add asparagus in boiling water for 2 minutes (or until desired tenderness). Remove from water and set onto a serving plate.
    Japanese Miso Mayo Vegetables Recipe (21)
  • 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.
    Japanese Miso Mayo Vegetables Recipe (22)
  • Serve vegetables with dipping sauce.
    Japanese Miso Mayo Vegetables Recipe (13)

Video

Nutrition

Calories: 160kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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