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1½ Cups
Easy
Published 1998
Red miso (actually a reddish brown in color) has a deep, rich, salty flavor and isn’t quite as sweet as white miso. Known as aka-miso in Japanese, it contains barley as well as soybeans and rice. Red miso barbecue sauce is particularly good on grilled vegetables and salmon.
Combine the red miso, sake, mirin, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Gradually whisk in the vegetable stock. Cook the sauce over simmering water, stirring occasionally, until thick and creamy, about 5 minutes. Remove the pan from over the water and let the sauce cool to room temperature. Taste for seasoning, adding more sugar