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- Makes ¾ cups
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Serve this flavorful sauce with steamed vegetables and brown rice for a quick and tasty meal. It’s also an essential ingredient in our Miso-Glazed Butternut Squash with Spinach recipe.
- One 6-inch piece kombu
- ¼ cup plus 2 tablespoons mellow white miso
- 3 tablespoons mirin
- 3 tablespoons sake
- In a large saucepan, bring 8 cups of water to a boil. Add the kombu; simmer, uncovered, over medium heat for 20 minutes. Let cool, remove the kombu, and measure out 1/3 cup broth to use in the sauce. (Refrigerate or freeze the remaining kombu broth for another use.)
- In a medium saucepan, bring 1/3 cup kombu broth to a boil and add the miso, mirin, and sake. Remove the pan from the heat and whisk the mixture until smooth and creamy.