
CASHEW & BLACK GARLIC MISO SILK SAUCE
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Ingredients:
130g Oat Milk
2g Sugar
10g 𝐂𝐚𝐬𝐡𝐞𝐰 𝐚𝐧𝐝 𝐁𝐥𝐚𝐜𝐤 𝐆𝐚𝐫𝐥𝐢𝐜 𝐌𝐢𝐬𝐨
1tsp Cold Butter (used Roasted Shitake Miso Butter for added flavour)
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. 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.
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.