Hiroko Shimbo

Hiroko’s Hot Chile and Miso Sauce

Preparation info
  • Makes

    ½ cup

    • Difficulty

      Easy

Appears in
The Sushi Experience
The Sushi Experience

By Hiroko Shimbo

Published 2006

  • About

The mixture of Chinese chile bean sauce, Japanese brown miso, sugar, and rice vinegar produces a spicy and very flavorful sauce. Use as a sauce or condiment for a roll, raw vegetable sticks, steamed hot rice, or miso soup.

Ingredients

  • 2 to 3 tablespoons toban jiang (Chinese chile bean sauce)
  • ¼ cup akamiso (brown miso)

Method

Put the Chinese chile bean sauce, brown miso, sugar, sake, and garlic in a small saucepan and mix with a whisk until smooth. Set the saucepan over medium-low heat and cook, stirring with a wooden spoon, until the sauce is no longer watery, about 10 minutes. Add the rice vinegar and cook for 3 to 5 minutes. Add the sesame oil and cook for 1 minute. Cool the sauce and store it in a