Aka Miso Ghost Reaper Hot Sauce
This spicy miso hot sauce was Featured on Hot Ones Season 10! Blazing hot chilis meet savory Aka Miso to create the perfect umami bomb. The quality, heat, flavor, and intensity of this hot sauce are unparallel. Buckle up, Aka Miso Ghost Reaper Hot Sauce is a whole new world of flavor.
Ingredients
$11.49
Shipping calculated at checkout.
Recipes Featuring Aka Miso Hot Sauce
Salmon Teriyaki with Aka Miso Hot Sauce
INGREDIENTS
- 1 Tbsp Vegetable Oil
- 1 lb Raw Salmon
- 2/3 c Soy Sauce
- 2/3 c Mirin
- 2/3 c Water
- 2 Cloves garlic, chopped
- 2 tsp Ginger, minced or paste
- 2 Tbsp Bravado Spice Aka Miso Ghost Reaper Hot Sauce
- 4-6 Scallions, trimmed to 4-5 in. pieces
- 2 Tbsp Honey or sugar
- - Cooked rice
INSTRUCTIONS
- Cut the salmon into roughly 1/8 lb pieces.
- Heat the oil in a large pan to medium heat.
- Place the salmon pieces skin side down and cook for about 3 minutes or until the skin has lightly crisped. Flip and cook for another minute. The salmon should not yet be cooked all the way through.
- Add the soy sauce, mirin, water, garlic, ginger, scallions, honey, and Bravado Spice Aka Miso Ghost Reaper Hot Sauce. 2 Tbsp will make a very spicy teriyaki. Adjust as needed.
- As the fish cooks through, spoon the sauce over the fish. When the salmon has cooked for another 3-5 minutes, remove the fish from the pan, raise the heat to medium high, and let the sauce reduce and thicken.
- Serve the fish over rice and top with the sauce. Enjoy!
General Tso's Chicken Recipe with Aka Miso Hot Sauce
INGREDIENTS
- 2–3 lbs Boneless cubed chicken
- 2 Tbsp Corn starch
- 1/4 c All purpose flour
- 4–5 c Vegetable oil
- 1 tsp Bravado Spice Aka Miso Ghost-Reaper Hot Sauce
- 1/2 c Water
- 2 tsp Minced garlic
- 2 tsp Minced ginger
- 1/4 c Soy Sauce
- 1/4 c Unpacked brown sugar
- 1/4 c Rice vinegar
- 2 Tbsp Broth
- 1 tsp ea. Salt & pepper
- - Dried japones chilis
- - Sesame seeds (opt)
INSTRUCTIONS
- In a bowl, mix the cubed chicken, salt, pepper, corn starch, and 1/2 c water. Mix well. You may need a little more water if the batter is too dry.
- In a large wok or deep pan, heat the vegetable oil to 350°F and fry the chicken until golden brown. You may need to fry in 2-3 batches.
- Drain the pot of almost all but about 1 Tbsp of oil, and add the minced garlic and ginger. Cook for about a minute over medium heat until the garlic just begins to brown, then add the soy sauce, sugar, rice wine vinegar, japones chilis, broth and Bravado Spice Aka Miso Ghost-Reaper Hot Sauce.
- In a small bowl, mix about 1 Tbsp of cool water and 1/4 tsp of corn starch to make a slurry. When completely mixed, add to the pot.
- Add the fried chicken pieces and toss well until evenly coated. Serve immediately over rice and top with optional sesame seeds or sliced chives.