Farmhouse Recipe: Our Family Recipe For Yuzu Miso

1. 1

   Wash the yuzu well, and grate the peel.

2. 2

   Squeeze out the juice.

3. 3

   Put the [A] ingredients in a pan, and cook over medium heat while stirring constantly with a wooden spatula so that it doesn't burn.

4. 4

   (4 to 5 minutes.)

5. 5

   Turn off the heat, add the grated yuzu peel and juice, mix well and it's done.

6. 6

   Pack into a jar that has been sterilized in boiling water.

7. 7

   It will keep for 2 weeks in the refrigerator.

8. 8

   It's great on quickly boiled chikuwa.

9. 9

   This is standard konnyaku dengaku (konnyaku with miso paste).

10. 10

    Blanch a Chinese cabbage leaf, cut into 1 cm wide slices, and mix with some yuzu miso for a little side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.