| |
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.
|
|
What You Need:
(To Make: about 1 quart)
|
|
|
|
30 ounces packaged shiro miso (white soybean paste)
1¼ cups sugar
1 cup sake (rice wine)
2 egg yolks
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine the miso, sugar and sake in a 1½- to 2-quart saucepan and, stirring constantly, bring to a boil over moderate heat.
|
2. Lower the heat and simmer for 30 minutes, stirring from time to time to prevent the dressing from scorching.
|
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.
|
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.
|
|
|
|
|
