In the top of a double boiler add the misos, egg yolks, sake, mirin and sugar and whisk to combine. Place over simmering water and gradually stir in the dashi. Stir continuously until thick. Add any of optional seasonings and allow to cool to room temperature. Store covered in refrigerator for up to 2 weeks. Bring back to room temperature before using. Recipe By : COOKING RIGHT SHOW #CR9751 Posted to EAT-L Digest 21 October 96 Date: Tue, 22 Oct 1996 10:44:56 -0400 From: Bill Spalding
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 733 (59%)|
|Amt Per Serving||% DV|
|Total Fat 81.4g||109 %|
|Saturated Fat 27.7g||139 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 5872.8mg||203 %|
|Potassium 634.2mg||17 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 45.1g|
|Protein 61.4g||88 %|
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Calories per serving: 1245
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