Recipe - Miso Topping For Grilled Vegetables And Fish

One half cup Red miso
3 tablespoon White miso
2 Egg yolks
2 tablespoon Sake
2 tablespoon Mirin
1 tablespoon Sugar; or to taste
One half cup Dashi or
One half cup Diluted, defatted chicken
stock
Optional (choose one)
Fresh ginger juice; to taste
Grated lemon zest; to taste
Ground toasted sesame seeds;
to taste

In the top of a double boiler add the misos, egg yolks, sake, mirin and
sugar and whisk to combine. Place over simmering water and gradually stir
in the dashi. Stir continuously until thick. Add any of optional seasonings
and allow to cool to room temperature. Store covered in refrigerator for up
to 2 weeks. Bring back to room temperature before using.
Recipe By : COOKING RIGHT SHOW #CR9751

Posted to EATL Digest 21 October 96

Date: Tue, 22 Oct 1996 10:44:56 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : Show: 10/18/9