Miso Sauce

This sauce is not cooked. The ingredients are combined and should sit for several hours to allow the flavours to become acquainted with each other, warmed just before serving. Miso should not be brought to boiling point as this destroys nutrients. Mix hatcho (light) miso with a small amount of water to make a thick sauce. Add diced jalapeno and habanero chilies (seeds and spines included), fresh squeezed lemon juice, garlic (not too much), a few drops of sesame oil, salt and fresh cracked black pepper.

Excellent with broiled cotton tofu - using a flat platter, pour the sauce into it, swirling to coat the bottom. Place the broiled cotton tofu on top of the sauce and finish with a dusting of cracked pepper.

One of my favorite things to eat in spring and summer is a plate of steamed broccoli and other vegetables over brown rice or quinoa and millet. Over all that I drizzle the following: (a simple dressing for green salad or steamed vegetables)

1/2 cup white (sweet) miso
1/4 cup sake
1/4 cup water
2 Tbs ground fresh ginger
1 tsp sesame oil
Mix well.

Once I have the pile of grains, vegetables, and dressing, I sprinkle on some roasted sesame seeds and red chili flakes. It looks nicer that way than when you mix them in. Simple recipes lend themselves to variation, so do whatever comes naturally.