17 September 2012
Hervé Courtot, Nobu Atlantis
Nobu style Saikyo miso
Bring the sake and mirin to a boil in a medium saucepan over high heat
Boil for 20 seconds to evaporate the alcohol
Turn the heat down to low and add the miso paste, mixing with a wooden spoon
When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn
Remove from heat once the sugar is fully dissolved. Cool to room temperature.