Ingredients
- 6 oz awase miso (or blend or equal parts white & red miso)
1/4 cup sake
1/2 cup mirin
3 tablespoons sifted natural cane sugar
red pepper flakes or shichimi tôgarashi, a big pinch or two
4 cups / 12 oz / 340 g bite-sized veggies (see headnotes)
12 ounces / 340 g baked or grilled (or lightly pan-fried) firm tofu, cut into bite-sized pieces
Description
This Recipe Makes More Dressing Than You'll Need. But The Leftover Will Keep Refrigerated For A Week Or Two. As Far As Vegetables Go, I Used A Combination Of Thin Asparagus And Broccoli Florets Here (in Season), But Harumi Uses Green Beans, Cauliflower, A
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