Black Pepper Flavored Miso Dipping Sauce - Food Service

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Marukome Miso Red

Umami Select Miso Level 5

(Serves 4)

3.5 oz. (100 g) Aka Tamamiso

1 Tbsp. plus 1 tsp. (20 g) ketchup

2 Tbsp. (30 cc) nikiri sake (sake heated to burn off alcohol)

black pepper for taste

4 or 5 potatoes, cut in 11/2" to 2" sticks

vegetable oil

Aka Tamamiso

5.3 oz. (150 g) Marukome Miso Red

5.3 oz. (150 g) Marukome Umami Select Miso Level 5

4 Tbsp. (60 cc) mirin

1/3 c. (80 cc) nikiri sake (sake heated to burn off alcohol)

5 egg yolks

9.2 oz. (260 g) sugar

Put all ingredients into a saucepan over low heat and beat well.

Potato Basket Preparation

Slicing potatoes into paper thin ribbons.

Braiding potato ribbons around skewers.

Brushing starch over the braided basket, before deep frying.
The starch then becomes the glue to hold the basket together.

1. Add Aka Tamamiso, ketchup, nikiri sake and black pepper to a bowl and mix well. Set aside.
2. Heat vegetable oil in a pan and deep fry potatoes until golden brown. Serve with sauce.

Marukome provides this recipe "as is," developed for Institutional use, with industry standard measurements and ingredients. This recipe has not been tested or adapted for home use and therefore Marukome does not make any representation as to the results by individual users.