Karashi-Su-Miso Mustard, Rice Vinegar and White Miso Sauce

Name: Karashi-Su-Miso Mustard, Rice Vinegar and White Miso Sauce
Yield: Makes about 200 ml (7 fl oz/¾ cup)
Cuisine: Japanese
Ingredients: 100 g (3½ oz) sweet white miso (saikyo miso); 100 g (3½ oz) sweet white miso (saikyo miso); 1 egg yolk, beaten; 1 tbsp sake; 1 tbsp sugar; 60 ml (2 fl oz/¼ cup) water or Primary Dashi; 1 tbsp rice vinegar; 1 tsp Japanese karashi mustard powder (English mustard can be used but has a different flavour), dissolved in 1 tsp water, let ripen for 30 minutes.; 1 tsp Japanese karashi mustard powder (English mustard can be used but has a different flavour), dissolved in 1 tsp water, let ripen for 30 minutes.; 1 tsp Japanese karashi mustard powder (English mustard can be used but has a different flavour), dissolved in 1 tsp water, let ripen for 30 minutes.

Preparation info

Makes about
200 ml

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

100 g (3½ oz) sweet white miso (saikyo miso)
1 egg yolk, beaten<

Asia
Japan
Sauce
Vegetarian
Gluten-free

Method

In a bowl thoroughly mix the white miso, egg yolk, sake and sugar until smooth. Add the measured water or dashi and mix well. Transfer to a double-boiler over hot water and cook for 2-3 minutes, stirring constantly with a rubber spatula until it has thickened. If you do not have a double-boiler, cook the sauce over a very gentle heat. Remove from the heat and let it cool