Umami Ketchup

August 22, 2010


Author Notes: This is the condiment I use when I make my Umami Burgers. - mrslarkinmrslarkin

Food52 Review: Mrslarkin has designed a quick, tasty enriched ketchup that skews toward steak sauce in color and meaty richness, but with surprising background flavors of fish sauce and miso. Umami to the max. I recommend doubling the recipe to keep your burgers well-sauced. - KristenThe Editors

Serves: 4 to 6
Prep time: 10 min

Ingredients

  • 4 tablespoons ketchup
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon low sodium soy sauce
  • 2 teaspoons mellow (sweet) white miso
  • 1/2 teaspoon sugar
In This Recipe

Directions

  1. Mix all ketchup ingredients together and blend well. Set aside to let flavors meld.

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Reviews (6) Questions (0)

6 Reviews

TheWimpyVegetarian September 2, 2010
YUM!! This really looks great! Congrats on the EP!
 
Author Comment
mrslarkin September 3, 2010
Thanks so much, ChezSuzanne!!
 
AntoniaJames August 23, 2010
Great recipe, Mrs. Larkin! Really looking forward to trying this with my own ketchups before long. Reminds me that some food52ers might not know about the great Malcolm Gladwell article published in "The New Yorker" five or six years ago, called "The Ketchup Conundrum," in which he explores "umami" as the secret to Heinz's success in cornering the ketchup market for generations. That article is also in a book of his articles called "What the Dog Saw," which may be easier to track down. (I don't know what articles are accessible online to people who don't subscribe.) ;o)
 
Author Comment
mrslarkin August 23, 2010
Thanks, AJ! Will look for that article and try to find that book. Isn't umami fascinating? Thanks so much for the info.
 
Lizthechef August 23, 2010
Your Umami burgers are on my list for our next grill-in-the-garden. This condiment looks deceptively simple - i.e. sounds like its flavors are complex and delicious!
 
Author Comment
mrslarkin August 23, 2010
Thanks, Liz. I love simple recipes! Watch the Umami Burger on the grill - very moist, so prone to incinerating if grill's too hot.