| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | Japanese, Sauces | 1 | Servings |
INGREDIENTS
| 30 | oz | Shiro Miso (White Miso) |
| 3/8 | pt | Sake |
| 10 | oz | Sugar |
| 2 | Egg Yolks |
INSTRUCTIONS
Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae. From "Recipes-The Cooking of Japan" from Time-Life International, c1965. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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