Grill/Barbecue

Umami Ketchup

Name: Umami Ketchup
Prep time: 10 min
Yield: Serves 4 to 6
Cuisine: Drinks
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

by: mrslarkin

August 22, 2010

4.5

2 Ratings

Prep time 10 minutes
Serves 4 to 6

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Author Notes

This is the condiment I use when I make my Umami Burgers. - mrslarkin —mrslarkin

Test Kitchen Notes

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. - Kristen

Curious about the origins of ketchup? Tune into the episode of Either Side Eaters, where co-hosts Jen Phanomrat and Katie Quinn discuss its less-than-obvious history. —The Editors

Test Kitchen-Approved

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

Directions

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

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6 Reviews

Write a Review

TheWimpyVegetarian September 2, 2010

YUM!! This really looks great! Congrats on the EP!

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)

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!