Recipe - Miso Potato Salad

1 tablespoon Sweet white miso
1 One half teaspoon Red miso
One half teaspoon Honey
1 tablespoon Sake
1 teaspoon Minced ginger
One fourth cup Water
Three fourths To 1 pound baby potatoes,
quartered
2 tablespoon Water

Mix first 6 ingredients together well. Set aside. Heat pot and add
quartered potatoes and 2 T water. Sautee for 5 minutes or until potatoes
begin to cook partway. Add miso mixture and simmer, covered, for 10
minutes or until potatoes are fully cooked. Serve hot or cold. Adapted
from Shurtleff and Aoyagi's _The Book of Miso_

~ Michelle Dick artemis@rahul.net

From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip