Photo credit: Food52
Remember when we told you to cook with more miso? That means dessert, too.
Steer clear of über-salty varieties and opt for white or saikyo miso, a mild and subtly sweet miso that hails from the southern Japanese city of Kyoto. Its low salt content is thanks to a short fermentation of just three weeks. (By comparison, super-salty akamiso ferments for up to three years!) You can order it online here or at Japanese specialty stores.
White miso shines in this Food52 twist on salted caramel. Start by melting sugar until it’s a deep golden brown, then slowly whisk in heavy cream. As a final flourish, stir in a couple tablespoons of miso for that umami boom. We like the sauce spooned over a few scoops of rich vanilla ice cream, or even on a slice of apple pie.
Makes 1 pint
1/4 cup water
1/2 cup heavy cream
2 tablespoons white miso
Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator.