Chili-Miso
by
Yui Fukami
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!
- Level
Basic
- Cooking
10m
- Overral
20m
- Ready
Miso
6tbspSmall Dried Red Chili
1Mirin
2tspSake
2tspWhite Sesame Seed
3tbspSugar
3tbsp
Miso
6tbspSmall Dried Red Chili
1Mirin
2tspSake
2tspWhite Sesame Seed
3tbspSugar
3tbsp
Chili-Miso
Yui Fukami
Cut 1 small dried red chili pepper into very small pieces with a pair of scissors
Add 6tbsp of miso and 3tbsp of sugar to a saucepan
Add 2tsp of mirin and 2tsp 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 3tbsp of white sesame seeds and mix. The chili-miso is ready
Enjoy this sweet and spicy miso with your favorite dishes!