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Kiyoko's Miso Sauce

Kiyoko's Miso Sauce

 made it  |  2 reviews   |   photos
Lil Hil

Recipe by:

"My host-mother in Japan introduced me to this sweet sauce flavored with miso and mirin. Miso sauce can stay in the fridge for a pretty long time, so you can make a lot of it at once. Grilled tofu, fried eggplant, or pan-seared fish complement it well."
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Ingredients

20 m servings 87 cals
Original recipe yields 4 servings

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Directions

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  1. Combine mirin, miso paste, egg yolk, and sake in a saucepan and mix well; bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until sauce is the consistency of jam, 10 to 15 minutes.
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Nutrition Facts


Per Serving: 87 calories; 1.9 g fat; 9.7 g carbohydrates; 2.3 g protein; 51 mg cholesterol; 487 mg sodium. Full nutrition

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Reviews

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Made it but it too salty, so made some modification. Added 2 tablespoons of sugar and 2 extra tablespoons of mirins to balance out the saltiness in the miso. Beside that sauce is very good.

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This would be a great stir fry sauce for pork and veggies! I had to add a little bit more water so it wasn't terribly thick, and I also added a bit of dashinomoto for a flavor boost.

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