Ornish - Misoyaki Sauce

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* Exported from MasterCook *

 

Misoyaki Sauce

 

Recipe By :Mollie Katzen

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup yellow, barley, or Hatcho miso

1 cup water

1 cup mirin

2 tablespoons cornstarch

 

Mixed together, miso and mirin creates this delicious sauce used for broiled

vegetables and tofu. It is so easy and satisfying, you will find yourself

making it over and over again. There are many varieties of miso that can be

found at most Asian groceries and natural food stores. Mirin is also usually

available at Asian grocery stores. One 2-tablespoon serving of this sauce

contains 249 milligrams sodium.

 

Place miso in a mediumm-sized bowl. Heat 1/2 cup water, add to miso, and mash

together with a spoon to make a uniform paste. Add 1/2 cup mirin to the paste

and mix in thoroughly. Place cornstarch in a small saucepan. Whisk in

remaining 1/2 cup water and 1/2 cup mirin until smooth. Heat cornstarch mixture

over medium heat, whisking constantly. When hot, cook it, still whisking, until

thickened, about 5 to 8 minutes. Remove from heat and stir into miso mixture.

Mix thoroughly.

 

Serve at room temperature or warm (heat gently--without cooking!--in a microwave

or on the stovetop) over hot broiled vegetables, tofu, and rice.

 

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dean Ornish M.D. "

Yield:

" 2 cups "

 

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Per serving: 4 Calories (kcal); trace Total Fat; (0% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0