• 3 tablespons mamemiso (soybean miso. white or red)
• 2 tablespoons mirin
• 1/4 cup sake
• 1 1/2 tablespoons sugar
• 2 tablespoons minced scallion, green part only
• 1 teaspoon sesame oil

1. In a saucepan, combine miso, mirin, and sake. Mix with a spatula until smooth
2. Add the sugar, place pan over medium heat
3. Cook the mixture until it is no longer watery, about 5 minutes
4. Add the scallion and sesame oil and mix
5. Remove pan from heat and set aside

A sweet miso sauce. Keeps a few weeks in the refrigerator. Also nice with cooked rice, seafood, or meat.

From Eggplant disks with Miso Sauce, The Japanese Kitchen, Hiroko Shimbo