Myoga no Misozuke
Author: Judy | Bebe Love Okazu
Recipe type: Appetizer
Cuisine: Japanese
- 5 to 6 pieces fresh myoga ginger
- 1 cup shiro miso (white miso)
- ½ cup sugar
- ¼ cup rice vinegar (add 1 - 2 additional tablespoons to taste)
- 3 tablespoons water
- Combine ingredients and cook on medium heat until sugar dissolves, about 10 minutes, and mixture is incorporated.
- Remove from heat and allow to cool to room temperature. Store in airtight plastic container.
- Slice myoga lengthwise. In a small plastic container add ½ cup miso mixture and sliced myoga. Place in refrigerator for 2 days.
- Remove myoga from misozuke (miso marinade) and serve. Keeps in the fridge for over a week.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/09/27/myoga-no-misozuke/
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