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Japanese   -   Mustard Vinegar Miso Sauce   adapted from Japanese Cooking A Simple Art by Shizuo Tsuji

  • 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
Directions 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.
Serves 1
Time to Make 0:00

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