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