Nagoya Specialty Miso Sauce for Deep-Fried Cutlets

• 6 tbsp Hatcho miso
• 3 tbsp Sugar
• 2 tbsp Sake
• 6 tbsp Water
• 1 Dashi stock granules

1. Put the ingredients into a pot and mix well with a wooden spoon until it thickens, about 5 minutes.
2. If you can obtain it, I recommend using this red miso.

miso, sugar, sake, water, granules

Taken from cookpad.com/us/recipes/144175-nagoya-specialty-miso-sauce-for-deep-fried-cutlets (may not work)