| 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
A Message from our Provider:
“When I grow up, I want to be like Jesus.”