Tama Miso               

 tags (edit): Saveur magazine @Vogel @Try Soon! Sauces  

 

This sweet and silky miso sauce is thickened and enriched with an egg yolk for an even more velvety texture.

Ingredients

1 cup Shiro (white) Miso
Water
1 tablespoon Sake
1 tablespoon Mirin
2 teaspoons Sugar
1 each Egg yolk
3 tablespoons Rice vinegar


 

Instructions
 Fill a 2-quart saucepan with water to a depth of 1 inch. Bring to a boil over high heat. Reduce heat to medium-low.

In a medium bowl, whisk together shiro (white) miso, sake, mirin, sugar, and egg yolk.

Place bowl over saucepan; cook, whisking, until mixture thickens, about 3 minutes. Remove bowl from heat and whisk in rice vinegar and 3 tablespoons water (if a thinner sauce is desired, add a little more water). Chill.

Toss boiled chilled spinach, seaweed, diced raw tuna, or julienne daikon with enough sauce to coat.

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Yields: 1 Cup
     Saveur magazine, no. 113, page 24

 notes: 

Cuisine:   Asian

Main Ingredient: