Green Tea Miso Sauce

By:


As enjoyed in March 2021 Dinner Shows with the when we served
Wine: Pudding River 2019 Chardonnay
Rockfish with green tea infusion;
Fried white & brown rice with edamame, green onion, roasted nori;
Radish green onion,   pickled ginger salad,
Green Tea Miso Broth

 2 cups water
3 genmaicha green tea bags

3 Tablespoons white miso
2 Tablespoons Tamari

1 Tablespoon cornstarch
2 Tablespoons water
Method:
Bring water to a simmer; add teabags, cover and remove from heat. Steep tea for five minutes; remove teabags and reserve for later use.
Add miso and tamari whisking into the tea water to dissolve. Bring mixture back to a simmer.
Meanwhile dissolve cornstarch in listed water, and once tea mixture returns to a simmer, whisk in
1  tablespoon of dissolved cornstarch to thicken slightly. Reserve warm for service. 
At service, after fish, rice and salad are on the plate, rim with the hot green tea miso sauce.

TO RECIPES

printable page