- 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.
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There are many flavors of miso on the market, but mellow white miso is ideal for this sauce because it won’t overpower other flavors in a dish. Mirin is a sweet Japanese cooking wine, widely available in the international sections of supermarkets and at specialty grocers.
You’ll also make an easy broth using kombu, a seaweed that can be found in natural food stores and Asian grocery markets. The leftover kombu broth will keep in the refrigerator for up to two weeks in an airtight container, or you can freeze it. Kombu broth makes a great base for miso soup and all sorts of Asian noodle soups.
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