I am delighted to share with you a recipe for Miso Dip that you get from 7-Eleven convenience stores in Japan. When you buy a cup of veggie sticks at 7-Eleven, it comes with a dip in a small plastic container. The dip is full of umami and quite addictive. You can eat a lot of fresh veggie sticks without realising it!
7-Eleven convenience stores in Japan sell a large variety of prepared foods and snacks. I have tried quite few dishes from there. They even sell hot Oden in winter. Today’s dish, Miso Dip with Veggie Sticks is one of their vegetable snacks. They sell it as Veggie Sticks with Miso Mayonnaise.
What’s in 7-Eleven Miso Dip
Below are the ingredients of Miso Mayonnaise listed on the back of the 7-Eleven Veggie cup.
- Konbu dashi stock
- Seasonings including MSG
- Polysaccaride thickener
I don’t use MSG, nor polysaccaride thickener. I am not certain about what other seasonings are used here but a similar product from the other convenience stores clearly states soy sauce and sugar in the ingredient list. So my version of the Miso Dip is made up of the following:
- Mayonnaise – preferably a Japanese mayonnaise such as Kewpie brand
- Miso – must be brown miso so that the colour of the dip is not too dark and not too light
- Konbu dashi stock – this can be awase dashi instead.
- Rāyu (Japanese chilli oil)
I didn’t use soy sauce because the dip becomes a bit salty for my liking. But if you like it saltier, you can add a tiny amount of soy sauce.
About Chilli Flavour
In my recipe, I used Japanese chilli oil called ‘rāyu‘ (辣油 orラー油). Rāyu is made by heating sesame oil with chilli. It is flavoursome and has a kick of hot chilli. See the top photos below.
I like the way the oil blends into the dip and enhances the colour to the pale orange. It is oil but the amount of rāyu used here is so tiny (few drops) that you don’t need to worry about the calories.
Alternatively, you can add chilli powder or a Japanese seven spice mix called ‘shichimi tōgarashi’ (七味唐辛子), which includes chilli flakes (see the bottom photo below). If you use one of these, you will see tiny chilli flakes in the dip, and black sesame seed in the case of shichimi tōgarashi .
I think that tabasco and sriracha can work too but I have not tried it yet.
I used a very small amount of rāyu just to give a hint of spiciness to the dip. If you are not good with chilli, simply omit it.
Vegetables to go with 7-Eleven Miso Dip
The vegetables included in a cup of 7-Eleven Vegie Sticks are cucumber, daikon, carrot sticks and cabbage pieces. When the pack is opened, it looks just like the photo below.
Since the miso dip is mayonnaise-based, any fresh and crispy vegetables should go well with the dip. I tried celery and radish in addition to the above.
Many Japanese people eat fresh green salad with mayonnaise instead of the Western-style salad dressings. As long as the salad leaves/pieces are crisp and not limp (so that you can dip the vegetable piece into the Miso Dip), they are suited for the Miso Dip.
I personally prefer vegetables with the Miso Dip but you may even want to try some corn chips.
7-Eleven Miso Dip keeps 1 week in the fridge. It is a handy dip to have on hand when you just want to munch something a bit healthy.
Today’s recipe is just a dip for a healthy snack. So I decided not to include the section ‘Meal Ideas’.
This is a Miso Dip that you get from 7-Eleven convenience stores in Japan. When you buy a cup of veggie sticks at 7-Eeven, it comes with a dip in a small plastic container. The dip is full of umami and quite addictive. This recipe is a mimic of 7-Eleven Miso Dip.
- 4 carrot sticks
- 4 cucumber Sticks
- 4 daikon sticks
- Several cabbage pieces cut to bite size
Put mayonnaise and miso in a small bowl. Using a small spatula, gradually mix a small amount of mayonnaise at a time into the miso (note 6). Once the miso becomes smoother, mix them together.
Add sugar and dashi to the miso mayonnaise. Mix well.
Add several drops of rāyu to the dip and mix well.
If mimicking 7-Eleven pack, stand the vegetable sticks in a small round plastic container or a cup. Then place the cabbage pieces next to the sticks. Put the Miso Dip in a tiny plastic container or bowl.
Otherwise, place the vegetables on a plate or a bowl and serve with Miso Dip in a separate bowl to dip in.
1. If possible, use Japanese Kewpie mayonnaise to get the flavour closer to the 7-Eleven version. You can buy Kewpie mayonnaise at Japanese/Asian grocery stores as well as at major supermarkets.
2. Brown miso is best suited for today’s Miso Dip because of the colour and the adequate amount of saltiness. You can use shiro miso/Saikyo miso but if you do, omit sugar as the shiro miso is sweet.
3. I know it’s ridiculous to have to make such a small amount of dashi. If you have dashi powder, you can dilute a pinch of dashi powder in a tiny amount of hot water and use it as an alternative.
4. Although optional, a bit of kick from the chilli makes the dip great. Alternative spice includes: sriracha, chilli powder, shichimi tōgarashi (Japanese spice mixture with chilli). The amount of chilli to add is up to you.
5. Sticks are about 7.5cm / 3” long, 1-1.5cm / ½” thick. Cabbage is cut into bite-size pieces.
I assembled the same vegetables as the 7-Eleven Veggie Sticks, but of course you can change it. See some of my photos in the post that include celery sticks and quartered radish pieces.
6. You don’t need to mix this way but I find that this method helps mix the miso into the mayonnaise without getting lumps.
7. Miso Dip keeps about 1 week in the fridge.
8. Nutrition per serving. Miso Dip only.
serving: 19g calories: 109kcal fat: 11g (17%) saturated fat: 1.7g (9%) trans fat: 0.0g polyunsaturated fat: 6.3g monounsaturated fat: 2.8g cholesterol: 5.8mg (2%) sodium: 196mg (8%) potassium: 11mg (0%) carbohydrates: 1.9g (1%) dietary fibre: 0.1g (1%) sugar: 1.3g protein: 0.5g vitamin a: 0% vitamin c: 0% calcium: 0.2 % iron: 0.6%