Servings size:   2 serving

Cuisines Tags: Vegan, tempeh, miso sauce

Ingredients:

• 100g tempeh

• awase miso
• amazake (concentrated type)

• red miso
• amazake (concentrated type)

• white miso
• amazake (concentrated type)
• An appropriate amount of shiso leaves (chopped)

Instructions

1. Mix miso and amazake at a ratio of 1: 1. For <C>, add an appropriate amount of shiso leaves (chopped) into the miso sauce.
2. Cut tempeh lengthwise into 1/4″ slices (about 6-7cm). Then, cut each slice in thirds.
3. Heat a pan on medium-high flame and add some oil.
4. Once hot, fry tempeh for ~10 minutes until the surface of the tempeh is slightly golden brown and crispy.
5. Once it is done, stick it on a skewer and put some <A>, <B> or <C> miso sauce on top. 

Pro Tips:

• In a recipe that calls for Amazake, you can substitute with sake and vinegar.
• You can adjust the sweetness and hardness of miso with agave syrup. 
• This miso sauce can also be served with deep-fried tofu, namafu and onigiri.

Recipe By: Cooking School Lima Certified Instructor, Eriko Inoue

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