Martin Benn

Miso Mustard

Preparation info
  • Makes

    100 g

    • Difficulty

      Easy

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 65 g (2⅓ oz) saikyo miso
  • 20 g (¾

Method

Mix the ingredients in a bowl and whisk into a smooth paste. Transfer to a squeeze bottle.

For Hot Miso Mustard

Add ½ teaspoon Japanese hot mustard powder to 2 teaspoons