Saveur

Photo: Andre Baranowski

1 cup shiro (white) miso
1 tbsp. sake
1 tbsp. mirin
2 tsp. sugar
1 egg yolk
3 tbsp. rice vinegar

1. Fill a 2-quart saucepan with water to a depth of 1"; bring to a boil over high heat. Reduce heat to medium-low.

2. In a medium bowl, whisk together miso, sake, mirin, sugar, and egg yolk. Place bowl over saucepan; cook, whisking, until mixture thickens, about 3 minutes.

3. Remove bowl from heat and whisk in rice vinegar and 3 tbsp. water. (If a thinner sauce is desired, add a little more water.) Chill.

4. Toss spinach, seaweed, tuna, or daikon with enough sauce to coat.

This article was first published in Saveur in Issue #113