- Black Pepper Flavored Miso Dipping Sauce
- Baked Apples with Miso and Seafood Stuffing
- Beef Negi Maki with Miso Mustard Sauce
(Serves 4)
| 2.8 oz. (80 g) Marukome Premium White Miso or Umami Select Miso Level 1 |
| 3 c. (720 cc) Dashi (bonito broth) |
| 3/4 c. (180 cc) Béchamel sauce |
| 2 rice cakes, cut into bite-size pieces |
| yuzu (Japanese citrus), julienned finely |
| vegetable oil |
| Béchamel sauce |
| 2 Tbsp. (30 g) butter |
| 1/2 c. (50 g) flour |
| 1 c. (250 cc) milk |
| Preparation |
| 1 Melt butter in a sauce pan and add flour. Mix well, using a wooden spoon. |
| 2 Add milk and continue stirring until smooth. |
- Preheat oven to 400 degrees F. (200C)
- 1. Mix Dashi and Béchamel sauce in a pot and heat until warm. Add Miso and stir. Caution: once Miso is added, never let mixture boil. This causes a loss of aroma.
- 2. For garnish, deep-fry rice cake pieces in vegetable oil. Once they are golden brown, remove and lay on paper towels.
- Presentation: Pour soup into bowls and garnish with fried rice cakes and yuzu.
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.
