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  Added: Mar 30, 2007  •  Visited (607)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
White Miso Dressing
(Neri Shiro Miso)
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:
  • 30 ounces packaged shiro miso (white soybean paste)
  • 1¼ cups sugar
  • 1 cup sake (rice wine)
  • 2 egg yolks

  • 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.

    To Make: about 1 quart
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Herbs & Spices » Miso
    Main Ingredient » Condiments » Sake
    Main Ingredient » Dairy » Eggs
    Dish » Sauces & Condiments

     





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