If you like the combination of savory and sweet you will love this caramel sauce with a hint of miso…the umami flavor or miso gives this caramel sauce a totally different taste.  It is a must try…great over ice cream, cakes, crepes, toasts…the possibilities for this sauce are endless.

Oh! This post had been scheduled to be place live as we are traveling…Iceland…I know…so many people ask us “why?” Well, I heard Iceland is beautiful…and if we get lucky we will be able to see the Northern lights.

Okay, now back to the recipe…

Another recipe with miso? Yes, I love miso and always try to add whenever I see it fit. Now that the weather is getting colder, yes, even here in Southern California, when making Asian inspired soup, I always add a bit of miso instead of salt.

Well, miso is mainly used in savory dish, but here I am adding miso to caramel sauce instead of salt… adding miso makes this sauce a truly umami salted caramel sauce…so good, I could not stop spooning into the jar. Usually caramel sauce taste too sweet for my palate, and adding miso, brings a lovely balance between sweet and slightly savory taste. This simple miso caramel sauce can be added on any dessert, from ice cream to cake…as a matter of fact I topped this sauce on the buttermilk chocolate cake…so good!

Ingredients:

• 2 cup sugar
• ⅓ cup water
• 2 teaspoons light-colored corn syrup
• 1 cup whipping or heavy cream
• 1 ½ tablespoons vanilla extract
• 2 tablespoons low sodium white miso

Method:

In a medium to large saucepan (trust me, you need a much larger pan…) add the sugar, water, corn syrup and bring to a boil over medium heat until sugar has dissolved. Do not stir.

Boil until the sugar turns to a caramel color, make sure to keep an eye since it will burn very easily.

As soon as the sauce has turned caramel color, reduce the heat to low. Carefully add the cream and vanilla. I will be bubbly, so be very careful.

Once the cream and the sugar is combined, add miso and stir until all dissolved.

Let the caramel cool down a bit before transferring to glass jar. Let the sauce cool to room temperature and cover with the airtight lid. The sauce can be store at room temperature or in the refrigerator. The sauce will thicken as the temperature drops.

I hope you enjoy this simple recipe for salted caramel sauce with an umami taste. If you like miso, you might want to try Creamy Kabocha Miso Soup or Miso Tilapia using Sous Vide cooking recipes.

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Thank you for stopping by Color Your Recipes…have a colorful week!

This is a simple recipe which by just adding a bit of miso you will find yourself indulging a simple roasted delicata squash with a hint of umami flavor.  

Have you ever tried Delicata squash? If you have not, please check this post to see how this squash looks like.

Anyway, this is a twist on the roasted Delicata squash recipe, miso is added almost at the end to give the squash an umami touch. I grew up with miso, therefore I never thought much about it, until recently I realized that I like the taste of miso and could not explain why…here is why, it is the now well accepted UMAMI taste which is known as the fifth primary taste.

This is such a simple and easy recipe that can be easily added to your Thanksgiving table as one of the side dishes…you will be surprise what a little touch of miso can do to your squash. I choose the Delicata squash due to its delicate texture and the pretty shape, please feel free to adapt this recipe to any kind of squash of your preference.

Ingredients:

• 2 Delicata squashes, sliced and seeds removed
• 1 ½ teaspoons white miso
• 1 teaspoon sugar
• 1 tablespoon sake
• 1 ½ teaspoons sesame oil plus extra

Method:

Preheat oven to 425F

In a bowl add the sliced Delicata squash and toss a little sesame oil. Spread the squash on an oven safe tray in a single layer and roast for 30 minutes or until the squash are soft.

In the meantime in a small bowl mix the miso, sugar, sake, sesame oil until a thin paste.

Brush the roasted squash with the miso mixture and place it back to the oven.

Broil for 5 to 10 minutes.

Serve warm or cold.

If you enjoy this miso, you my want to check on this exotic Miso Caramel Sauce recipe.

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Oh…before I go…

Thank you for stopping by Color Your Recipes…have a colorful week!