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A Cuban Sandwich

Source: http://www.kingarthurflour.com/

Customers have written begging us to provide them with a recipe for Cuban bread, so that they can replicate sandwiches they had in Miami. Well, it doesn’t take too many knocks in the head till we respond —

First, the Cuban bread. The recipe was very close to any other plain white bread formula, save for one interesting variation — the use of lard as an ingredient. Lard, hmmm… what real difference could that make? Well, we discovered that, made with lard, this bread has a distinctive “salami-like” smell and taste, which happens to pair perfectly with the fillings in a Cuban sandwich. However, fresh lard being hard to come by, butter is a fine substitute. The bread has a fairly fine-grained texture, and semi-crusty, semi-chewy crust; we think it would be suitable for any type of meat-filled sandwich.

We had some interesting reactions around the office while we were perfecting our Cuban sandwich recipe. Since we haven’t been to Miami recently, we were hoping we were on the right track, but couldn’t be sure. It was gratifying when one of the women on our accounting team gleefully grabbed a sandwich off the sample table, murmuring “Ah, a Cuban. I haven’t had one of these in ages!” Seems she’s a Miami-an, transplanted to the cold North. She says these sandwiches are very similar to what she enjoyed in Miami, though the ones in Miami were “much greasier.” So feel free to spread lots of oil or butter on both the top and bottom crusts of the bread before grilling.

Note that the recipe, as written, includes a marinade for the pork. While tasty, it’s not essential; if you have leftover roast pork, or simply want to sauté or grill pork for this recipe without the marinade, go for it.

Step-by-step photos illustrating how to make these sandwiches are available at Bakers’ Banter, our King Arthur blog.

Pan Cubano
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons sugar
2 teaspoons salt
2 1/4 teaspoons instant or active dry yeast
4 tablespoons (2 ounces) butter; or 3 tablespoons fresh lard, cut into small pieces
1 1/4 cups (10 ounces) water

Roast Pork and Marinade
1 1/4 pounds boneless pork: roast, ribs, chops, or pork tenderloin
3 tablespoons minced garlic
3 tablespoons minced parsley
1 tablespoon paprika (preferably hot)
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lime juice 2 tablespoons light corn syrup
2 tablespoons vegetable or olive oil

Sandwich Filling
sliced roast pork
1/4 to 1/3 pound thinly sliced smoked ham
3/4 pound thinly sliced Swiss cheese
dill pickles, sliced (about 11 ounces; about 1 1/2 large “pickle barrel” pickles)
1/4 cup (2 ounces) melted butter or olive oil (1 3/4 ounces)

Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this “turn” helps eliminate some of the excess carbon dioxide and redistributes the yeast’s food, both imperative for optimum yeast growth.

Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.

Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.

Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.

Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it’s golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

Roasting The Pork: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.

Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425°F oven for 30 to 40 minutes, basting occasionally with the pan juices, until cooked through. Remove the pork from the oven, and cool it completely before slicing thinly.

Sandwich Assembly: Slice the Cuban loaves in half horizontally. Brush the cut surfaces of the rolls with olive oil or melted butter. Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.

Now comes the somewhat challenging part. You want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This helps meld all of the filling ingredients. Heat two large skillets, or a griddle, to medium, about 325°F. Lightly grease the griddle and/or skillets. Brush the bottoms of the sandwiches lightly with olive oil or melted butter. Place them in the greased pan(s). Brush the tops with oil or butter. Top them with a piece of parchment paper or foil, then a flat sheet pan, or other flat, non-meltable object—the point is to provide a flat surface for a weight. Place something heavy atop the pan—a teakettle filled with water makes a good weight, as does a clean brick wrapped in aluminum foil.

Grill the sandwiches for 5 to 7 minutes over medium heat, checking often to make sure the bottoms aren’t burning. Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until they’re slightly crisp on both sides, and the cheese is melting. Remove from the heat, and serve warm. Yield: 6 sandwiches, 12 servings.


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17 Winter Soups to Warm The Soul

Source:  http://blog.outerbanksvacations.com– by Sara Paxton

After our back-to-back winter blasts on the Outer Banks, we are scrambling for anything to keep the chill from getting in our bones! From warm fires to comfort food to hot cocoa, we’ve been bundling up and snuggling up for days now trying to hold it together until our fair weather or spring pokes its head back around the Outer Banks! Across the country to the west and to the north, it seems it has been an active winter season with records lows to the west and plenty of snow and cold temperatures to the north. Even Texas has been experiencing unprecedented wintery conditions with snow and ice causing travel delays and a serious need for ice scrapers.

So, until Groundhog Day rolls around and tells us what the next 6 weeks hold, try out some of these delicious, hearty winter soups to keep you comfortable until the beach begins to beckon to you again.

Best Chicken Noodle Soup

1. Traditional Chicken Noodle Soup – In our 11 Comfort Food Recipes, we listed this amazing Chicken Noodle Soup recipe and it definitely belongs on any list featuring winter soups! 

Black Bean Soup

2. Black Bean SoupA great option for vegetarians, or those looking to watch their weight and get healthy in the New Year, as black beans help with managing your hunger pains due to the way the nutrients interact with your metabolism. Many opt to spice this recipe up a bit with curry or red pepper, and for all of the bacon lovers out there, throwing in ham or bacon can give this meal some depth and heartiness.

Chunky Tomato Soup

3. Chunky Tomato Soup – For the best texture in this vibrant tomato soup, puree half of the soup until smooth, then stir it into the chunky base.

Beer and Cheese Soup

4. Beer and Cheddar Soup – When Jonathon Erdeljac opened his restaurant, Jonathon’s Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It’s a favorite of his, especially with jalapeños and smoky bacon stirred in.

Potato Soup with Spicy Shrimp

5. Potato Soup with Spicy Shrimp – Influenced by his Turkish-American wife, Meltem, Scott Conantspices up his silky potato soup with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.

Winter Squash Soup with Pumpkin Seeds

6. Winter Squash Soup with Roasted Pumpkin Seeds – Chef Susur Lee is renowned for his creative, complex,Asian-inflected dishes at his restaurants in Toronto, Manhattan and Singapore. But one of his favorite cold-weather comfort recipes is this remarkably simple squash soup, which he sweetens with a little honey and garnishes with roasted pumpkin seeds.

Nordic Winter Soup

7. Nordic Winter Vegetable Soup – Trina Hahnemann calls the root vegetables in this simple vegetarian soup the “gold of Nordic soil” because they’re high in nutrients and grow well in cold climates.

French Onion Soup

8. French Onion Soup – Cooking the onions for a very long time over low heat mellows their flavor. Don’t stir them too often or they won’t caramelize. This soup tastes best when made with homemade beef stock.

Thai Shrimp and Coconut Soup with Lemongrass

9. Thai Shrimp-and-Coconut Soup with Lemongrass – Top Chef winner Harold Dieterle’s feel-good Thai coconut soup is flavored with chiles, ginger and lemongrass, and garnished with plenty of shrimp.

Corn-and-Cod Chowder

10. Corn-and-Cod Chowder – With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.

Spiced Chickpea and Tomato Soup

11. Spicy Chickpea and Tomato Soup –  A spicy twist on a classic soup with chickpeas to add depth and texture. Mix up the spices with curry and other options to decrease or increase the heat as desired.

Minestrone Soup

12. Minestrone with Collard Greens and White Beans – Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens’ slight bitterness plays nicely against the creamy beans and sweet tomatoes.

Potato Leek Soup

13. Potato Leek Soup – This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.

red lentil soup with bacon and sage

14. Red Lentil Soup with Sage and Bacon – Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.

Chicken Tortilla Soup

15. Chicken Tortilla Soup – As both noodles and a garnish, corn-tortilla strips do double duty in this flavorful chicken, ham, and vegetable soup.

Beef and Coconut Soup with Crispy Shallots

16. Beef and Coconut Soup with Crispy Shallots – Shallots in Season: Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeño add up to Asian flavor.

Chicken Posole

17. Chicken Posole – This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months. You can make this soup with any precooked chicken or turkey..

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Super Bowl: Baked Fontina (Serves 4 to 6)

Source: http://barefootcontessa.com –  Barefoot Contessa How Easy is That? by Ina Garten

Photo: Quentin Bacon

1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
¼ cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
Serve the baked Fontina family-style—right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

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18 Easy Stews from Martha Stewart

Source:  http://www.delish.com/

Colder temperatures signal the return of stew weather, and we couldn’t be happier. Slow-and-low cooking turns hearty vegetables and economical cuts of meat into tender, saucy stews worthy of company or a weeknight dinner. With these easy, satisfying vegetarian, chicken, and beef stew recipes from Martha Stewart, you’ll be telling Jack Frost, better luck next time.

Warm up with more cool-weather meals: find main-dish casseroles, lasagna, and potato soup recipes here.

Easiest Indian Stew

A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime. Curry powder, an Indian blend of spices, is a timesaving source of layered flavor; ground ginger brings a quick dash of citrusy warmth.

Recipe: Easiest Indian Stew

Sausage and Pepper Stew

The classic pairing of hot Italian sausage and peppers meets again, this time in a hearty stew.

Recipe: Sausage and Pepper Stew

Slow-Cooked Tex-Mex Chicken and Beans

When preparing this memorable fix-and-forget chicken stew, use high-quality salsa to save time without skimping on flavor.

Recipe: Slow-Cooked Tex-Mex Chicken and Beans

Cuban Black-Bean Stew with Rice

Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.

Recipe: Cuban Black-Bean Stew with Rice

Asian Shrimp Stew with Steamed Rice

Sharp, fragrant ginger invigorates this dish. Because it’s potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.

Recipe: Asian Shrimp Stew with Steamed Rice

Chicken with Tomatoes and Mushrooms

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

Recipe: Chicken with Tomatoes and Mushrooms

Moroccan Lamb

Using dried fruit (such as prunes and apricots) in savory dishes is traditional in Moroccan and Middle Eastern cooking. Here, these dried fruits mingle with the rich, distinctive flavor of lamb in a tomato-based stew.

Recipe: Moroccan Lamb

Quick Vegetable and Navy-Bean Stew

You don’t have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.

Recipe: Quick Vegetable and Navy-Bean Stew

Half-Hour Chicken Gumbo

Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Recipe: Half-Hour Chicken Gumbo

Moroccan Chicken Stew with Sweet Potatoes

Cinnamon and ginger complement the sweet potatoes in this easy but exotic-tasting chicken stew. Fluffy couscous absorbs the aromatic sauce.

Recipe: Moroccan Chicken Stew with Sweet Potatoes

Black-Bean-and-Corn Stew

Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.

Recipe: Black-Bean-and-Corn Stew

Beef Stew

You can make this beef stew in the oven or a slow cooker. Either way, you will have a warming, wholesome, and wonderfully flavorful meal.

Recipe: Beef Stew

Mediterranean Chicken Stew

Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn’t steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.

Recipe: Mediterranean Chicken Stew

Spicy Pork Stew

With bold, Indian-influenced spicing and slow-and-low cooking, an inexpensive cut of pork becomes meltingly tender and fragrant.

Recipe: Spicy Pork Stew

Firehouse Chicken Stew

When members of the FDNY aren’t busy fighting fires, they’re fighting their own rumbling stomachs with this vegetable-rich chicken stew.

Recipe: Firehouse Chicken Stew

Irish Lamb Stew

This satisfying stew, filled with tender lamb and vegetables simmered in a beer-based broth, is just the cure for a chilly evening.

Recipe: Irish Lamb Stew

Slow-Cooker Spiced Chicken Stew with Carrots

Juicy chicken thighs get the Moroccan treatment when they’re seasoned with cinnamon and cumin and garnished with toasted almonds.

Recipe: Slow-Cooker Spiced Chicken Stew with Carrots

Slow-Cooker Turkey Stew with Lima Beans

Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.

Recipe: Slow-Cooker Turkey Stew with Lima Beans

Hearty Recipes from Martha Stewart

Find more hearty recipes that are great for fall or anytime at MarthaStewart.com:

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Filed under Asian, Cuban, Indian, Irish, Italian, Mediterranean, Moroccan, Stews, Tex-Mex

Chicken Pot Pie

Source:  (http://www.thedailymeal.com) – by Denise Woodward and Laudalino Ferreira

Food - French chicken_pot_pie_denise_woodward_and_laudalino_ferreiraI decided to forgo the traditional chicken pot pie — you know the one full of chicken, peas, carrots, and celery. I wanted this one to be a little French.

The saucy sauce that brought the dish together was made with a little olive oil, butter, flour, chicken stock, and an abundance of fresh tarragon — the French part of the dish. Don’t all French recipes seem to use so much tarragon? The tarragon seemed to make what can otherwise be a heavy meal light. The pot pie was fresh-tasting, and the vegetables were still slightly crisp, not overcooked.

See all pie recipes.

Click here to see 1 Chicken Recipe, 5 Meals.


  • 2 tablespoons unsalted butter, plus more for the ramekins
  • 2 tablespoons olive oil
  • 1 small shallot, diced very finely
  • 1 carrot, diced finely
  • 1 stalk celery, diced finely
  • 1/4 pound green beans, chopped finely
  • 1 small yellow squash, chopped finely
  • 1 russet potato, diced finely
  • 1 clove garlic, minced
  • 3 tablespoons tarragon, torn into pieces
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • Salt and pepper, to taste
  • 1 large cooked chicken breast, chopped finely
  • One 14-ounce package frozen puff pastry, such as Dufour, thawed
  • 1 egg
  • 1 tablespoon water


Preheat the oven to 400 degrees.

Butter 2 large ramekins or 4 smaller ones. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat. Add the shallot, stir, and cook until softened, about 3 minutes. Add the carrot and celery, stir, and cook for 5 more minutes.

Add the green beans, yellow squash, and russet potato. Stir and cook for 5 minutes. Add the garlic and tarragon, stir, and cook for 1 minute. Remove from the heat and set aside.

In a small saucepan, heat the butter and remaining olive oil over medium heat until the butter is melted. Whisk in the flour, and continue cooking until slightly bubbly, about 1 minute. Add the chicken broth, whisk until smooth, and cook over low heat until thickened, about 3-5 minutes. Season with salt and pepper, to taste.

Pour the sauce over the vegetable mixture, and gently stir in the chicken. Pour the mixture into the ramekins. Cut the puff pastry into pieces slightly larger than the tops of the ramekins. Cover the tops of the ramekins with the puff pastry. Lightly crimp the sides of the puff pastry over the sides.

In a bowl, beat the egg with the water, and gently brush the tops of the puff pastry with the egg wash. Put the ramekins onto a baking sheet and slide into the oven. Bake until the tops are golden and the insides are bubbly (the filling will begin to come out the sides), about 25-35 minutes.

Recipe Details

Click here to see more recipes from Chez Us.

Servings: 4 Cuisine: American Special Designations: Kid-friendly

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Jamaican Patties

Source: http://www.creativecelebrationsmagazine.com – By Leah Launey, Innkeeper of Three Rivers Bed and Breakfast

What are Jamaican patties anyway, but a country pie or turnover you can hold in your hand and eat? In the classic Jamaican tradition, use ground beef. However, I’ve always made mine with lean ground turkey, and they are delicious. I’m sure you can also substitute shrimp or a vegan mixture. Experiment away!

Jamaican PattiesWhen I lived in Mandeville, Jamaica there was a patty stand at our high school and the aroma of the hot patties filling the courtyard at lunchtime was intoxicating. Our favorite patties at the time were Hammond’s. This was the summer of ’69 to the fall of ’73.

This recipe makes 36 patties. For you Louisiana cooks, when baked, these look like a savory version of many a country fruit turnover.

Prepare Pastry 12 hours before –

Sift 4 cups unbleached flour, 1 Tablespoon curry powder, and 1 teaspoon salt (or less, but remember that this recipe makes 36 patties). I don’t use any salt in my filling. Gradually add 1 stick cold butter (or 1/2 lb. your favorite vegan substitute) which has been cut up in small pieces, along with iced water in small amounts, until your dough hangs together. Then wrap and refrigerate for at least 12 hours.

Roll out Pastry the day of –

Remove the dough 15 minutes beforehand. Pull off a small amount. Roll out and cut into a 6″ circle. Flour the circle, stack it, and repeat. Keep going until you’ve made 36 circles. You can also stop when you have made enough for the day’s meal, re-wrap any unneeded dough, and return it to the refrigerator until you need it. It handles much like MaMa Bessie’s country pie pastry – except for the fact that it’s savory.

Prepare Filling the day of –

Finely chop 2 medium onions (any type), 1-2 stalks of green onion, and 3 hot peppers (choose your favorite). Add these vegetables to 2 lbs. of your ground beef, turkey, shrimp, or favorite vegan mixture. Once mixed well, heat the mixture, stirring, in a large covered skillet or Dutch oven, for 10 minutes. If necessary, add a small amount of oil to prevent sticking. Now add 1/2 lb. bread crumbs (best if made yourself, using whole wheat bread), 3 small bunches of fresh thyme, 4 Tablespoons of curry powder (to taste – curry mixtures differ widely). Mix well. If using ground beef, add 1 cup water. Using lean ground turkey, add 3 cups water. Finally, add finely chopped garlic. Let rest for a few minutes, then simmer for 30 minutes. Add black pepper to taste. Cool before filling your pastry circles.

After filling each pastry circle, fold it over and seal with tines of a fork. Bake on ungreased baking sheet at 400 degrees Fahrenheit for 30 minutes or until golden brown. Don’t overbake.

Some people like to eat these with a knife and fork, but I just cool them down until I can pick the patties up with my hand, and enjoy! It always brings back wonderful memories of living in Jamaica.

Three Rivers B&BThree Rivers Bed and Breakfast – On a private road 8 miles from the entrance to Sequoia National Park, Three Rivers Bed and Breakfast was built in the Mediterranean style with red tile roof and 2 rooms facing the Main Fork of the Kaweah River. Each room sleeps 2-4 and is separated by a courtyard on the outside, and high ceilinged common room on the inside. Tel: (559) 561-4270 or visit www.ThreeRiversBedandBreakfast.com



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White Sumiso Sauce Recipe

Source: www.thedailymeal.com – Posted by Hiroko Shimbo, Special Contributor

Japanese White Sumiso SauceWhite Sumiso Sauce is a traditional sauce made from young, pale white miso or medium-aged light brown miso, sugar, and vinegar. It has a thick texture and a pleasant soybean flavor with delicious, sweet, sour, and salty characteristics… I use [this sauce] in traditional and modern Japanese preparations and also employ it as a new flavoring element in many popular American recipes, such as salad dressings, marinades, and rubs.

Freezing will not change the texture of the sauce, and prepared sauce can be stored in the freezer for up to three months. When needed, take it out of the freezer, quickly scoop and transfer the necessary portion to a small bowl, and return the container to the freezer to preserve the quality.

Click here to see Cooking with Japanese Flavors Made Easy.


  • 1 cup medium-aged light brown miso (shiro miso)
  • 1/4 cup sake
  • 3 tablespoons mirin
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons grapefruit juice


Place the miso, sake, mirin, and sugar in a medium-sized pot and stir until smooth. Cook the mixture over medium heat for 4-5 minutes, stirring with a whisk. Add the rice vinegar and the juices and cook until the miso sauce is no longer watery, about 8 minutes.

Transfer the sauce to a clean, freezer-proof container. Cover the container with a tight-fitting lid and store it in the freezer for up to 3 months.

Recipe Details

Adapted fromHiroko’s American Kitchenby Hiroko Shimbo (Andrews McMeel, 2012)

Servings: 24

Total time: 1 1/2 cups

Cuisine: Japanese

Special Designations: Dairy-free, Kid-friendly


Filed under Japanese