Smoked Black Garlic Miso Sauce with Dashi and Nikkei Flair

Asiszs

creator

6/11/2026

date

20

servings

1

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Original Prompt

"Create a black garlic miso sauce inspired by Peruvian ingredients and Japanese Nikkei cuisine, combining the umami of black garlic and miso with Peruvian flavors."

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

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Bold umami sauce featuring smoked black garlic, slow-braised ají amarillo, mild dashi stock, and activated charcoal; scaled for 20 servings with deep Peruvian and Japanese influences, slowly cooked and gently warmed before serving.

smoked slow-cooked peruvian nikkei umami batch

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Comments

Name: Smoked Black Garlic Miso Sauce with Dashi and Nikkei Flair
Yield: 20
Ingredients: 240 g black garlic (approx. 80 cloves), smoked gently over low heat; 720 g white miso paste; 240 g ají amarillo paste, slow-braised at low temperature for 2 hours; 360 g lime juice; 240 g rice vinegar; 120 g soy sauce; 120 g sesame oil; 360 g neutral oil (vegetable or canola); 120 g honey; 400 g fresh cilantro (chopped); 160 g red chili (seeded and finely chopped); 10 g activated charcoal powder; 500 ml dashi stock (preferably homemade or high-quality kombu-based)

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Smoked Black Garlic Miso Sauce with Dashi and Nikkei Flair

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Smoked Black Garlic Miso Sauce with Dashi and Nikkei Flair

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