Miso topping for grilled vegetables and fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Red miso |
| 3 | tablespoons | White miso |
| 2 | Egg yolks | |
| 2 | tablespoons | Sake |
| 2 | tablespoons | Mirin |
| 1 | tablespoon | Sugar; or to taste |
| ½ | cup | Dashi <<or>> |
| ½ | cup | Diluted, defatted chicken stock Optional (choose one)-- |
| Fresh ginger juice; to taste | ||
| Grated lemon zest; to taste | ||
| Ground toasted sesame seeds; to taste | ||
Directions
In the top of a double boiler add the misos, egg yolks, sake, mirin and sugar and whisk to combine. Place over simmering water and gradually stir in the dashi. Stir continuously until thick. Add any of optional seasonings and allow to cool to room temperature. Store covered in refrigerator for up to 2 weeks. Bring back to room temperature before using.
Recipe By : COOKING RIGHT SHOW #CR9751 Posted to EAT-L Digest 21 October 96 Date: Tue, 22 Oct 1996 10:44:56 -0400 From: Bill Spalding <billspa@...> NOTES : Show: 10/18/9