MISO GLAZE FOR STEAK

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As seen in our September 2020 menu, this glaze went with a naturally pasture raised tenderloin of beef steak. Served with brown rice with sesame seeds.
Ingredients: enough for 3-4 portions
2 cups chicken stock
1/2 cup white miso, gluten free
1/4 cup 100% tamarind sauce (purchased)
Salt, pepper, coriander to taste
2 teaspoons Korean  bean paste
2 Tablespoons cornstarch mixed with enough water to create a slurry
Method:
Simmer on medium high heat the chicken stock, white miso, tamarind sauce. Taste and adjust seasoning with salt, pepper and corriander.
Add the Korean bean paste and quickly stir in the slurry, a small amount at a time until desired thickness is achieved.


TO RECIPES

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