A very useful and all-purpose Chili-Miso that will be on your dining table every day!
This recipe can be used as a seasoning for cooking, but it can also be added over rice or vegetables as it is.
My grandmother started a small miso factory in the countryside of Kyoto, hoping that more people would enjoy the wonderful miso—a Kyoto specialty made from Tanba black soybeans—, and that it would energize the local community.
My mother took over the business and used fresh vegetables from their fields to make pickles and other products using natural farming and additive-free methods. Their "Yuzu Miso" and "Chili Miso" using their handmade miso turned out to be extremely popular.
If you like it spicy, you can add more chili peppers.
Want to make your own Miso? Find out how here on CREME!
Cut 1 small dried red chili pepper into very small pieces with a pair of scissors
Add 6 tbsp of miso and 3 tbsp of sugar to a saucepan
Add 2 tsp of mirin and 2 tsp of sake
Add the chili and mix until incorporated
Place the saucepan over medium-low heat and stir for 5m. Turn off the heat when it starts to bubble
Add 3 tbsp of white sesame seeds and mix. The chili-miso is ready
Enjoy this sweet and spicy miso with your favorite dishes!
Yield ½ cup
Small Dried Red Chili1
White Sesame Seed3 tbsp