Tonight I served grilled eggplant and roasted vegetables with a savory-sweet miso sauce that I made from a recipe from Nobu’s Vegetarian Cookbook. I couldn’t find the white miso (shiromiso), a sweet miso that is often used in Kyoto, Japan, so I used regular miso sweetened with a little sugar.
75 ml saké
75 ml mirin
225 g white miso paste
110 g granulated sugar
- Bring the saké and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn.
- Remove from the heat once the sugar is fully dissolved. Cool to room temperature.