Farmhouse Recipe: Our Family Recipe For Yuzu Miso

• 1 Yuzu
• 150 grams Blended miso (red and white miso)
• 5 tbsp Sugar
• 2 tbsp Mirin
• 2 tbsp Sake

1. Wash the yuzu well, and grate the peel.
2. Squeeze out the juice.
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 to 5 minutes.)
5. Turn off the heat, add the grated yuzu peel and juice, mix well and it's done.
6. Pack into a jar that has been sterilized in boiling water.
7. It will keep for 2 weeks in the refrigerator.
8. It's great on quickly boiled chikuwa.
9. This is standard konnyaku dengaku (konnyaku with miso paste).
10. Blanch a Chinese cabbage leaf, cut into 1 cm wide slices, and mix with some yuzu miso for a little side dish.

blended miso, sugar, mirin, sake

Taken from cookpad.com/us/recipes/149713-farmhouse-recipe-our-family-recipe-for-yuzu-miso (may not work)