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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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For those who are allergic to fish, or those who just hate the way fish sauce smells. Ingredients:
2 tablespoons fermented soybeans (chinese, black, fermented-this is very important!) |
1/4 cup soy sauce |
1 teaspoon sherry wine |
1 -2 tablespoon miso |
Directions:
1. Combine soy sauce and sherry in a small bowl.
2. Optionally rinse off salt from the beans. If you have a garlic press, press beans directly.
3. into soy sauce mixture otherwise just put beans in the sauce. Let this sit for at least 10 minutes so that beans get soft.
4. Mash together and add miso.
5. When ready to use, strain out solids.
6. *The fermented black soybeans can be found in and Asian market. They are not the same as the black beans you would use in a black bean soup. These are coated with a white salty layer, and I bought them in a bag from the nuts/spices section of the store.
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