Active Time
N/A
Total Time
15 MIN
Yield
Serves : Makes 1 3/4 cups

How to Make It

Step

In a small saucepan, combine the mirin and sake and boil for 1 to 2 minutes. Add the miso and sugar and simmer, stirring to dissolve the sugar, until slightly thickened. Transfer to a small bowl and let cool completely. Serve drizzled over sliced avocado.

Make Ahead

The misoyaki sauce can be refrigerated for 2 weeks.

Notes

The sauce can be used as a marinade for tuna steaks; cover the fish with it and refrigerate for 1 hour before cooking to your liking.

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