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Farmhouse Recipe: Our Family Recipe For Yuzu Miso

Farmhouse Recipe: Our Family Recipe For Yuzu Miso

A miso packed with yuzu that goes well with dengaku dishes. Besides daikon radish and konnyaku, it also matches well with chikuwa fish sticks and boiled vegetables.

Ingredients

Yuzu
1
怐A怑
Blended miso (red and white miso)
150 g
Sugar
5 tablespoons
Mirin
2 tablespoons
Sake
2 tablespoons

Steps

1. Wash the yuzu well, and grate the peel. Squeeze out the juice.
2. Put the [A] ingredients in a pan, and cook over medium heat while stirring constantly with a wooden spatula so that it doesn't burn. (4 to 5 minutes.)
3. Turn off the heat, add the grated yuzu peel and juice, mix well and it's done.
4. Pack into a jar that has been sterilized in boiling water. It will keep for 2 weeks in the refrigerator.
5. It's great on quickly boiled chikuwa.
6. This is standard konnyaku dengaku (konnyaku with miso paste).
7. Blanch a Chinese cabbage leaf, cut into 1 cm wide slices, and mix with some yuzu miso for a little side dish.

Story Behind this Recipe

I wanted to make a miso paste packed with the fragrance of yuzu. This recipe was created after lots of experimentation.