Miso Caramel

For the Miso Caramel

• 100 g caster sugar
• 100 g white miso paste
• 25

Place the sugar in a pan and gently heat until the sugar has completely caramelised. Once the caramel has cooled slightly, stir in the miso paste, soy and lime juice. Simmer for 10 minutes and then blend until smooth. Pass through a chinoise and store in the fridge until needed.