Brown Miso-Based Yuzu Miso Sauce

• 2 large yuzu (yuzu citron) or 1 large lemon
• 3 1/2 ounces akamiso (brown miso) (about 1/2 cup)
• 3 tablespoons sugar
• 2 tablespoons sake (rice wine)
• 1/4 cup mirin (sweet cooking wine)
• 1 egg yolk from large egg

1. Using a fine grater, grate the rinds of 2 yuzu or 1 lemon into a cup.
2. Squeeze the yuzu or lemon to obtain about 2 tablespoons of juice.
3. Put the brown miso, sugar, sake, mirin, and egg yolk in a saucepan and mix with a whisk until smooth.
4. Set the saucepan over low heat and cook, stirring constantly with a wooden spoon, until the sauce is no longer watery, about 8 to 10 minutes.
5. Add the grated yuzu or lemon rind and juice and cook until the liquid is absorbed, about 5 to 7 minutes, stirring constantly.
6. Remove the saucepan from the heat and let it cool.
7. Store the sauce in a clean lidded jar in the refrigerator.

yuzu, akamiso, sugar, sake, mirin, egg yolk

Taken from www.cookstr.com/recipes/brown-miso-based-yuzu-miso-sauce (may not work)