@madebymusashi: new favorite condiment alert!!! negi miso :) Negi Miso Recipe 36g tokyo negi or scallions, cut into 1/8th-inch slices 10g algae oil 6.5g mirin 6.5g sake 1.5g sugar 0.6g salt 20g Miso Marinade (recipe follows) 1. Cook everything, stirring continuously with a spatula, except miso marinade over low heat for 10 mins in a small saucepan until very soft. 2. Mix in the miso marinade and cool completely in the fridge before serving with white rice. Miso Marinade 40g sake 40g mirin 15g sugar 100g white miso 1. Combine the sake and mirin and bring to a boil to burn off the alcohol, 5 minutes. If you waft your hand over the pot toward your nose and feel a slight burning sensation, there’s still some alcohol left. 2. Add the sugar and mix until fully dissolved, then add the miso and stir until combined. Remove from the heat. 3. Transfer to a cup container to cool to room temperature or cool over a bowl set over ice. Label the container “Miso Marinade” with the date and store it in the fridge for up to a year. #japanesefood #weekdaymeals #kyoto #cookingtips #donabe

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Thursday 11 June 2026 01:49:39 GMT