Tekka – a miso condiment

Once a year I clean out my fridge of old jars of miso paste. I gather up the remnants from a variety of containers, scrap off any mold, and add this to a combination of ground root vegetables. After cooking for several hours, the end result is a wonderful savory condiment, Tekka.

Tekka- miso condiment.

Tekka- miso condiment.




Finding a recipe online is an easy task, and most that come up on a web search are nearly identical in ingredients and method. I use burdock and lotus roots, carrot, ginger and sesame seeds. These are ground fine, sautéd in sesame oil, then the miso is added and the mixture is cooked and stirred all day on very, very low heat.

Tekka on delicata squash.

Tekka on delicata squash.








The end result is a rich tasting, deep brown granular sprinkle, and great on eggs, salads, mashed potatoes, and much more.




Tekka on fried eggs.

Tekka on fried eggs.


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5 thoughts on “Tekka – a miso condiment

  1. Have you done any work using gochujang?

    As I get further into fermented foods (and having wondered about using unpasteurised Miso as a starter for a batch of Kimichi I just made) the list of new fermented foods seems to just grow and grow.

    Thanks for helping me along this journey Sandor.

    • Hello, this is Favero. I have made my own gochujang, though I used black-eyed pea miso rather then the korean style ferment doenjang.
      I have also added miso to kimchi with great success, usually after its initial ferment, and when most of the liquid is extracted. I drain off the excess liquid and then slather miso on the vegetables, then pack as I would for any other kimchi.

  2. Thanks for the inspiration!

    I just made a batch of tekka-inspired condiment (can’t call it tekka for fear of offending any orthodox macrobiotic folk, if any are still around.)

    It’s hard to find lotus root, sesame oil, and even burdock where I live, so I used about 9 ounces of root vegetables (turnip, rutabega, and carrot) with some ginger and some red miso I’ve had for a long time (about 7 oz). Used 2/3 c oil (half canola, half olive). It worked just fine; the same sweet rich salty taste as traditional tekka. Flavor is a bit different than lotus/burdock/sesame oil, but very good just the same.

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