Recipe for Miso Potato Salad


1 tablespoon sweet white miso
1 1/2 teaspoon red miso
1/2 teaspoon honey
1 tablespoon sake
1 teaspoon minced ginger
1/4 cup water
3/4 to 1 lb baby potatoes, quartered
2 tablespoon water


Mix first 6 ingredients together well. Set aside. Heat pot and add quartered potatoes and 2 T water. Sautee for 5 minutes or until potatoes begin to cook partway. Add miso mixture and simmer, covered, for 10 minutes or until potatoes are fully cooked. Serve hot or cold.

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