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SPRING ONION WALNUT MISO

GREAT AS A DIP FOR VEGETABLES SUCH AS CUCUMBER, CELERY AND RED TURNIPS.
OR SERVED WITH COOKED DAIKON, GRILLED MUSHROOMS OR TOFU

INGREDIENTS: 

 

100g FINLEY CHOPPED ONION
1 Tsp VEGETABLE OIL
100g MISO
2 Tbsp MIRIN
2 Tbsp RAW SUGAR
50g ROUGHLY CHOPPED WALNUTS

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METHOD:

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  1. In a small pan heat vegetable oil over medium heat and fry chopped spring onion till soft.
     

  2. Add miso, mirin and raw sugar and mix well with wooden spoon and cook until miso becomes slightly bubbly and the sugar has completely dissolved.
     

  3. Remove from the heat, add chopped walnuts and mix well.

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CAN BE KEPT IN A CONTAINER REFRIGERATED FOR UP TO 5 DAYS

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