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White Miso Dressing
(Neri Shiro Miso)
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Although 1 quart of "miso" dressing may seem a large amount to make at one time, it is used extensively in Japanese cooking and if tightly covered will keep as long as six months at room temperature.
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| What You Need: |
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30 ounces packaged shiro miso (white soybean paste)
1¼ cups sugar
1 cup sake (rice wine)
2 egg yolks
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| How To Cook: |
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1. Combine the miso, sugar and sake in a 1½- to 2-quart saucepan and, stirring constantly, bring to a boil over moderate heat.
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2. Lower the heat and simmer for 30 minutes, stirring from time to time to prevent the dressing from scorching.
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3. Remove the pan from the heat and quickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan into a large bowl of iced water to cool the dressing rapidly.
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4. It may be used at once in
nuta-ae,
nasu kareshi sumiso-ae,
kinome-ae and
dengaku tofu,
or it may be stored in a tightly covered jar at room temperature for future use.
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