Vegetables With Sumiso Bagna Cauda From 'Hiroko'S American Kitchen'

1. 1

   Place the miso, sake, mirin, and sugar in a medium pot and stir until smooth. Cook the mixture over medium heat for 4 to 5 minutes, stirring with a whisk. Add the rice vinegar and the juices and cook until the miso sauce is no longer watery, about 8 minutes. (Extra sauce can be stored in the freezer for up to 3 months.)

2. 2

   Press the garlic through a garlic press and add it to a small saucepan. Add the anchovy fillets, stock, White Sumiso Sauce, and olive oil, and place the saucepan over medium-low heat. Whisk the sauce until all ingredients are fully blended and the sauce is no longer watery. Divide the sauce among bowls.

3. 3

   Halve the Brussels sprouts and radishes. Cut each turnip into 4 wedges. Cut the carrot into 4 diagonal slices. Remove the stems of the string beans, leaving the bottom needle-like tips if they are not damaged. Place the turnips, radishes, and carrots in a medium pot. Add enough water to cover the vegetables by 2 inches. Add salt, and bring to a boil. Cook the vegetables for 3 minutes. Without removing the vegetables in the pot, add the Brussels sprouts, cauliflower, and string beans and cook for an additional 3 minutes. Drain all of the vegetables in a colander, shake to remove excess water, and allow the vegetables to air-dry. Divide the vegetables into each bowl of sauce, and serve.

* Per serving · 4 servings · Values may vary.