I can’t tell you how much I love this Ginger Miso Mustard. It’s insanely good (if I do say so myself). Creamy, savoury, sharp with a real ginger kick.
It’s the perfect foil for a meaty steak and some simply cooked green veg. It’s also fab with fish. And I love it for an unusual take on my poached eggs.
I like the full ginger punch of the 2 tablespoons, but if you’re not the biggest ginger fan, best to start smaller – you can always add more!
There are 7 ingredients here but one is oil which I don’t count in my 6 (along with salt and pepper).
WINE MATCH: An icy cold Japanese beer or glass of sake.
6-ingredients - I don't count oil, salt and pepper as ingredients.
Short on time - cook the steaks and broccoli at the same time in two different pans.
different veg - I've used broccolini in the photo, however any cooked green veg would work. Regular broccoli, bok choy, even cooked cabbage or cauliflower. If it's asparagus season go for it!
different meat - chicken breast or thigh fillets will work.
pescetarian - great with salmon or white fish.
5-ingredients / über simple - skip the miso and make a ginger mustard dressing instead. Season generously with salt to replace the salt you would normally get from the miso.
no miso paste - either skip it or replace with 1 tablespoon soy sauce.
more substantial (carb lovers) - serve with steamed rice or cooked noodles.
more substantial (low carb) - brilliant with toasted walnuts or macadamias. Also good with almonds, or try it with smashed avocado.
no ginger - the miso mustard dressing it lovely on its own. Or substitute a small finely crushed clove of garlic.
extra fancy - serve with toasted sesame seeds and finely sliced nori (seaweed) sheets.
You could make the sauce in advance and keep it in the fridge for up to 2 weeks. Broccolini can also be steamed ahead and then warmed. Best to cook the steaks fresh!