2 qts water
1 lb candied ginger
4 Tbsp white miso
1 Tbsp candied lemon zest
1 pod star anise
1 Tbsp mustard oil
1/2 tsp xanthan gum
- bring first five ingredients to a simmer and reduce by half
- whisk in mustard oil, then xanthan gum; reduce to sauce consistency; strain and reserve ginger
(makes about 3 1/2 cups)
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