Den Miso

This Nobu's den miso is originally from Martha Stewart. It takes a bit of time, but we normally have all the ingredients. It just takes some low and slow watching and stirring but the result is a thick, gooey, extra umami sauce that we use on broiled eggplant, kabocha, even as a sauce for miso bell peppers.

Ingredients:

1 1/2 c. miso

3/4 c. sugar

3/4 c. sake

3/4 c. mirin

Combine miso and sugar in a medium heavy-bottomed pan. Add sake and mirin, whisking to combine. Simmer on low heat and cook, stirring frequently until sugar is dissolved and the color begins to darken, about 30-45 minutes. Remove from heat and cool. I store this in a jar in the refrigerator and brush on and broil on our favorite veggies for extra caremelization. With the bell peppers, I cut it in strips, slow simmer in a pot to release some of the liquid, put some Nobu sauce to taste and cover to let it percolate until the bell peppers are nice and soft/crunchy.