Simple Miso Tare

Authorryan
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This miso tare recipe is translated from a Japanese book. It uses 4 types of miso, each which bring its own distinct flavor.

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Yields15 Servings

 500 ml Sake
 100 g Hacho Miso
 100 g Saikyo Miso
 500 g Red Miso(Komemiso)
 500 g White MIso(Komemiso)
 50 g Brown Sugar
 30 g IrigomaRoasted Sesame Seeds

1

Add sake to a wok and burn off alcohol

2

When the alcohol has burned off, add the 4 varieties of miso. Gently stir all the miso pastes together with a ladle making sure that none of it gets stuck at the bottom. Do not let the miso boil.

3

When the miso has been fully mixed together, turn off the heat add the brown sugar and irigoma. Stir everything together with the remnant heat.

4

Transfer tare to a container and let it rest for 1 night at room temperature. Then store in the fridge.

original recipe comes from a book called たれの技術教本

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Ingredients

 500 ml Sake
 100 g Hacho Miso
 100 g Saikyo Miso
 500 g Red Miso(Komemiso)
 500 g White MIso(Komemiso)
 50 g Brown Sugar
 30 g IrigomaRoasted Sesame Seeds

Directions

1

Add sake to a wok and burn off alcohol

2

When the alcohol has burned off, add the 4 varieties of miso. Gently stir all the miso pastes together with a ladle making sure that none of it gets stuck at the bottom. Do not let the miso boil.

3

When the miso has been fully mixed together, turn off the heat add the brown sugar and irigoma. Stir everything together with the remnant heat.

4

Transfer tare to a container and let it rest for 1 night at room temperature. Then store in the fridge.

Simple Miso Tare

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