BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

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.