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 Japanese - Mustard Vinegar Miso Sauce
adapted from Japanese Cooking A Simple Art by Shizuo Tsuji
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Description
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Ingredients
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- 3/4 Cup White Miso
- 2 Medium Egg Yolk -- beaten
- 2 Tablespoons Sake
- 2 Tablespoons Sugar
- 1/2 Cup Water
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Dry Mustard -- blended with
- 1/2 Tablespoon Water
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Directions
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Blend miso with egg yolks, sake and sugar. Thin miso with 1/2 cup water. Place in saucepan and simmer until as thick as the original miso. Remove from heat and let cool to room temperature. Keeps for 3 weeks in this state. To use: Mix 6 tablespoons of miso mixture with rice vinegar and mustard paste.
Good with Pork.
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Serves
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1
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Time to Make
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0:00
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