Ingredients
Miso Sauce
- 3 Tbsp light miso, (shiro or awase work well)
- 2 Tbsp mirin
- 1 1/2 Tbsp sake
- 2 tsp sugar (can be artificial)
- 1 Tbsp butter or vegan alternative (olive spread)
Optional
- Lemon for zest (I grate and freeze lemon zest after a harvest for use all year)
Instructions
1, In a small saucepot, combine the mirin, sake, and sugar.
- Bring to a boil, reduce heat and simmer for a minute to remove some alcohol.
- Whisk in the miso, remove from heat, and whisk in the butter.
- Finish with lemon zest to taste. (a pinch is fine)
- Adjust seasoning with sugar if too salty, or with sake if too sweet. If the sauce becomes too thick (it will thicken as it cools), add a small splash of water.
- Serve warm or at room temperature.
Notes
- This miso butter is great with plain boiled or braised daikon.
- Make a double batch for the fridge and enjoy this sauce with daikon, yaki onigiri, steamed broccoli, its all good.
- Think about your audience and consider food allergies. You can substitute most things in this sauce except the miso, see if your miso has msg (many do) use vegan butter like nuttelex or a margarine works just as well and the alcohol cooks off. If you or your guests have a soy allergy, I wish you luck in finding a chickpea or alternative miso paste.