![Miso Tomato Sauce Recipe Miso Tomato Sauce Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyLjjYNpanQXUhvFvcFpUXXKOIa8nA7QWvJj0IlcWKqJ7sgDtbS1C32vYZ041eOaKQ5zkmJ8Opc5jajqKEiNfAX6Z2eaEHmvu_WuZlB01VrtGdtu6RbCy1YeoxGk578ik5rYWQmKf2eUV/s640/misotom5.jpg)
Miso Tomato Sauce
Sarsang Miso
The taste, aroma, texture, and appearance of miso all vary by region and season. Other important variables that contribute to the flavor of a particular miso include temperature, duration of fermentation, salt content, variety of kōji, and fermenting vessel.
![kusina ingredients kusina ingredients](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5lBRAsSTSqPnDjU5YbdXHgfiH7J9Ivl69gTsQb6Q2XdttAOa4nGpRdkWm98Zc9FkVz9rzAsk-XhyxzzT38tEax9rguFfPbmLtjeW77918KNEFHeRpt026xKicnxliicaOoBAGXmmhl52/s1600/kusina101+ingredients.png)
- 1 teaspoon oil
- 1 clove garlic, minced
- 1 small onion, diced
- 2 small tomatoes, diced
- 1 tablespoon miso
- 1 teaspoon Filipino vinegar (suka) or apple cider vinegar
- 1/2 teaspoon ground black pepper
![kusina instructions kusina instructions](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v4jdSaExtNMuCyZb7PkyYXWLHdMmcotORVDpnJmHCATMu425BkzZOOP4j5SBCtPh_EC6UtSyJ-yleAWXooxhuqEtXm_OUaCJBYcI-Ym1gDtSOds9_y5WbqWv8hQcwxl-0p8ADvHSAwDN/s1600/kusina101+instructions.png)
1 Heat the oil in a small skillet and stir-fry the garlic until golden brown. Add the onion and stir-fry until translucent. Add the tomatoes and cook until they soften.
2 Add the miso and mash the mixture with a fork until smooth. Add the vinegar and pepper, and bring to a boil. Remove from the heat and transfer to a sauce bowl.
3 Serve with fried fish and stir-fried vegetables.
Keeps in the refrigerator for a week.
Makes 1 cup (250 ml)3 Serve with fried fish and stir-fried vegetables.
Keeps in the refrigerator for a week.
Preparation time: 15 mins
Cooking time: 15 mins
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