recipes:sauces:dengaku_miso
Table of Contents
Ingredients
- 1 3/4 cups (500g) red or white miso
- 1/3 cup (100ml) sake
- 1/3 cup (100ml) mirin
- 3 tablespoons (50g) sugar
Technique
Put all ingredients into a saucepan, preferably nonstick, and heat slowly, stirring from time to time. When it has come to a boil, reduce heat to a minimum and cook, stirring from time to time, for 20 minutes. Cool and refrigerate for up to 1 month.
Tags: Japanese
Source: http://www.bento.com/trt-basics.html Reprinted from the book: The Food of Japan by Takayuki Kosaki and Walter Wagner
recipes/sauces/dengaku_miso.txt · Last modified: 2017/12/19 19:43 by admin