7-Eleven Miso Dip with Veggie Sticks

Method5 steps · about 5 min

1. 1

   Step 1: Put the mayonnaise and brown miso (½ tsp) in a small bowl. Gradually mix small amounts of the mayonnaise into the miso with a spatula until smooth, then mix the whole bowl together.

   Uses 1 tbsp Kewpie mayonnaise or standard mayonnaise · ½ tsp brown miso

2. 2

   Step 2: Mix the quarter-teaspoon sugar (¼ tsp) and quarter-teaspoon prepared liquid konbu dashi thoroughly into the smooth miso mayonnaise.

   Uses All mixed miso mayonnaise · ¼ tsp sugar · ¼ tsp prepared liquid konbu-only dashi stock

3. 3

   Step 3: Mix in a few drops of the optional rāyu if you want a little chilli heat, or leave the dip plain.

   Uses All seasoned dip · A few drops rāyu (Japanese chilli oil), optional

4. 4

   Step 4: Wash the prepared carrot, cucumber and daikon sticks (4) and the bite-sized cabbage pieces, then drain well. The sticks should be about 7.5 cm long and 1–1.5 cm thick. Arrange the twelve sticks and cabbage in a cup or on a plate.

   Uses 4 carrot sticks · 4 cucumber Sticks · 4 daikon sticks · Several cabbage pieces, cut to bite size

5. 5

   Step 5: Put the finished dip in a small separate bowl beside the vegetables. Serve as one snack portion, dipping the crisp vegetables into the miso mayonnaise.

   Uses All finished dip · All arranged vegetables