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Ingredients
- One 4.3-ounce (120 g) tin of cod liver, drained
- 1 tablespoon
Method
- Heat the cod liver in a saucepan over low heat and while stirring let it “melt”—the liver will slowly disintegrate.
- Put the miso paste in a large mortar, add the melted cod liver, and with a pestle grind the two together into a thick paste.
- Add the mustard, mix with the pestle, and then stir in the powdered sugar. Pour the vinegar, mirin, and sake i