This simple combination reduces the pungency of miso without robbing it of its depth. Use it as a marinade for meat or fish, in stir-fries, as a simple crudite dipping sauce or as a quick addition to a roasted sweet potato.
It also can be the base of a vinaigrette or a mayonnaise sauce. Cookbook author Harumi Kurihara calls for awase miso, which is a mix of red and white, but other mild miso can work well, too.
Make Ahead: The paste can be refrigerated in an airtight container for up to 3 weeks.
Servings: 2 cups
- 13 ounces miso , preferably awase or a combination of red and white (see headnote)
- 1/2 cup sake
- 1 cup mirin
- 1/3 cup superfine sugar
Combine the miso, sake, mirin and sugar in a medium saucepan over medium heat. Once bubbles start to form on the surface, reduce the heat to medium-low or low, and cook for about 20 minutes, stirring occasionally so it does not burn, until the liquid has reduced slightly.
Transfer to a container and cool completely; cover tightly and refrigerate for up to 3 weeks.
Adapted from Harumi Kurihara's "Everyday Harumi" (Conran, 2009).
Tested by Joe Yonan.
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