July 07, 2016
Dips, Tofu/Soy, Dairy,
Appetizers, Japanese, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Entertaining, Potluck, Blender, Hand Mix/Whisk, Gluten-Free, No Eggs, Vegetarian, Herbs more
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"However unconventional it may seem to use a "Ranch-style" basis for a Japanese dip, this is clearly a "real deal" Japanese recipe. Found @ bonappetitdotcom & contributed there by the Momofuku Culinary Lab, this Japanese dip uses umami-loaded ingredients (tofu & miso) to make this "the most addictive ranch-style dip ever". Umami is 1 of the 5 basic tastes (along w/sweet, sour, bitter & salty). Momofuku is the brain-child of David Chang & also the name of a group of Japanese restaurants owned & operated by him over the past 12 yrs, several of which are located in NY City. As the recipe is decidedly more Japanese than historical for NY City, I opted to enter it here for play in the Japanese leg of Culinary Quest #3. ENJOY!"
Purée tofu, miso, lemon juice, vinegar, garlic powder, onion powder & pepper in a blender.
Transfer to a med bowl & mix in the sour cream, parsley & 2T chives. Top dip w/more chives & serve w/assorted raw veggies for dipping.
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