Miso potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sweet white miso |
| 1½ | teaspoon | Red miso |
| ½ | teaspoon | Honey |
| 1 | tablespoon | Sake |
| 1 | teaspoon | Minced ginger |
| ¼ | cup | Water |
| ¾ | To 1 lb baby potatoes, quartered | |
| 2 | tablespoons | Water |
Directions
Mix first 6 ingredients together well. Set aside. Heat pot and add quartered potatoes and 2 T water. Sautee for 5 minutes or until potatoes begin to cook partway. Add miso mixture and simmer, covered, for 10 minutes or until potatoes are fully cooked. Serve hot or cold. Adapted from Shurtleff and Aoyagi's _The Book of Miso_ ~- Michelle Dick artemis@...
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)