INGREDIENT: PER PERSON OR PER RECIPE
Japanesse sake 100 ml
Mirin 100 ml
White miso paste ( yamajirushi yamagiku ) 300 gr
Granulated sugar 150 gr
Mirin 100 ml
White miso paste ( yamajirushi yamagiku ) 300 gr
Granulated sugar 150 gr
METHOD OF WORKING:
• Put the sake and mirin in a pan and heat. Bring to a boil and allow the alcohol to evaporated off
• Over medium heat, add the white miso paste, a little at a time. Blend in with a wooden spatula
• When you have added all the white miso paste and the mixture is smooth, turn the heat up to high, and add the sugar in two or three lots, make sure it does not burn.
• Stir the mixture until the sugar has completely dissolved. Remove from the heat and leave to cool to a room temperature.
• Over medium heat, add the white miso paste, a little at a time. Blend in with a wooden spatula
• When you have added all the white miso paste and the mixture is smooth, turn the heat up to high, and add the sugar in two or three lots, make sure it does not burn.
• Stir the mixture until the sugar has completely dissolved. Remove from the heat and leave to cool to a room temperature.
