Ingredients:  

• 130g Oat Milk   
• 2g Sugar
• 8g  𝐒𝐭𝐢𝐫 𝐅𝐫𝐲 𝐊𝐨𝐣𝐢 𝐏𝐚𝐬𝐭𝐞   
• 10g 𝐂𝐚𝐬𝐡𝐞𝐰 𝐚𝐧𝐝 𝐁𝐥𝐚𝐜𝐤 𝐆𝐚𝐫𝐥𝐢𝐜 𝐌𝐢𝐬𝐨   
• 1tsp Cold Butter (used Roasted Shitake Miso Butter for added flavour) 

Instructions:

1. On med-low heat, add milk to a saucepan. After about 45secs add a pinch of sugar. Stir it in and then add the Stir Fry Koji Paste and Cashew & Black Garlic Miso.
2. Whisk it in and let it slowly thicken on low heat. Once it’s reduced to the desired consistency whisk in a tsp of cold butter. 
3. It’s got sweet notes of caramel popcorn, a mushroom kind of earthiness and a reall full-bodied flavour that makes this extremely versatile to use as a finishing sauce, to add to steamed or grilled veg/meats and also for a savoury twist to a dessert.