Recipe by duonyte
From the Just Bento blog. This is a savory paste, just 1/2 teaspoon adds a savory flair to a serving or so of blanched, steamed or boiled veggies. I've tried it with green beans and Brussels sprouts. This makes a small quantity, good for about a week, If you make a larger quantity, it can be frozen. I used a light brown miso. If you don't have mirin, use sake. Regular sugar or a sweetener of your choice can be used in place of the raw sugar.
- 1⁄2 cup shelled walnuts, about 33 g
- 1 tablespoon miso, dark brown recommended
- 1 tablespoon mirin
- 1⁄2 tablespoon raw sugar
Directions See How It's Made
- Toast the walnuts in a dry skillet, stirring and watching carefully to make sure they do not burn. Burning makes them bitter.
- Turn the walnuts into a paper towel and rub most of the skins off.
- Transfer the skinned and toasted walnuts into a food processor and process until as fine as you wish.
- Combine with the mirin, miso and sugar, stirring together well.
- Add desired amount to steamed veggies - a little goes far, you can always add more.
- Refrigerate remainder for up to a week or freeze.