Shiso Miso

1. 1

   Put the ingredients marked with an A. into a non-stick pan, and heat over low heat while mixing with a spatula (It burns easily, so watch carefully.)

2. 2

   When it's bubbling lightly, mix with the spatula for another 4 to 5 minutes.

3. 3

   Turn off the heat and leave to cool.

4. 4

   When the miso has cooled down, add the chopped shiso leaves and mix.

5. 5

   Divide into small portions and freeze - it's handy to have.

6. 6

   Use this miso to add a delicious flavor to simmered daikon radish (furofuki daikon), simmered konnyaku and chicken dumplings and more.

7. 7

   I used the miso on boiled bamboo shoots with bonito flakes.

8. 8

   I just put a little on top of cold tofu.

* Per serving · 4 servings · Values may vary.

No additional tips available.