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Parent Category: Recipes
3/4 cup red or regular miso
1/2 cup diced mango
1/2 cup rice wine (mirin)
2 tablespoons trimmed and finely sliced scallions
1/4 cup fresh lemon juice (from 1 to 2 lemons), or Japanese ponzu sauce
In a mixing bowl, whisk together 3/4 cup water, the miso, wine and lemon juice. Add the mango and scallions
and refrigerate until ready to use. Store, covered, in the refrigerator for up to 2 weeks.
