Title: Miso Topping for Grilled Vegetables and Fish
Categories: New text im, Cooking rig
Yield: 1 Servings

1/2 c Red miso
3 tb White miso
2 Egg yolks
2 tb Sake
2 tb Mirin
1 tb Sugar; or to taste
1/2 c Dashi <>
1/2 c Diluted, defatted chicken
-stock
--Optional (choose one)--
Fresh ginger juice; to taste
Grated lemon zest; to taste
Ground toasted sesame seeds;
-to taste

In the top of a double boiler add the misos, egg yolks, sake, mirin and
sugar and whisk to combine. Place over simmering water and gradually stir
in the dashi. Stir continuously until thick. Add any of optional seasonings
and allow to cool to room temperature. Store covered in refrigerator for up
to 2 weeks. Bring back to room temperature before using.
Recipe By : COOKING RIGHT SHOW #CR9751

Posted to EAT-L Digest 21 October 96

Date: Tue, 22 Oct 1996 10:44:56 -0400

From: Bill Spalding

NOTES : Show: 10/18/9