- Cooking Time:
- Preparation Time:
- 1 cup sake
- 1 cup ponzu (without added soy sauce)
- 1/2 cup sugar
- 2 cups light miso (shiro-miso)
- 3 tablespoons peeled and minced fresh ginger
- 1 cup grapeseed or canola oil
- In a large bowl, combine the sake, ponzu, and sugar and whisk until the sugar is dissolved.
- Whisk in the miso until smooth. Add the ginger, then whisk in the oil gradually, to emulsify the mixture. Store in the refrigerator.
- Lasts 2 weeks, refrigerated