Miso Caramel

Preparation info
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By Sat Bains

Published 2012

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For the Miso Caramel

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


Place the sugar in a large pan.

Gently heat until the sugar caramelises. Allow to cool slightly before gently stirring in the miso paste, followed by the soy sauce and lime juice. Transfer to a blender and blitz until smooth. Pass through a chinoise and store in the fridge until needed.