Using miso only for soup would be a shame! One of the best alternatives is to use it to make this butterscotch, which goes wonderfully with the famous banana cake from Jikoni restaurant in London.
| Ingredients (12 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | black tea leaves |
| 200 | ml | boiling water |
| 200 | g | pitted dates |
| 110 | g | unsalted butter |
| 350 | g | dark muscovado sugar |
| 1 | tablespoon(s) | treacle |
| 1 | tablespoon(s) | date syrup |
| 400 | g | self-raising flour |
| 4 | eggs | |
| 1 | teaspoon(s) | vanilla extract |
| 1 | tablespoon(s) | baking soda |
| 200 | g | bananas |
| Ingredients (12 servings) | ||
|---|---|---|
| 50 | g | cocoa powder |
| 450 | g | condensed milk |
| 300 | ml | double cream |
| Ingredients (12 servings) | ||
|---|---|---|
| 500 | ml | double cream |
| 175 | g | demerara sugar |
| 175 | g | unsalted butter |
| 1 | tablespoon(s) | golden syrup |
| 60 | g | white miso |
Preparation:
Ravinder Bhogal
Jikoni – Proudly inauthentic recipes from an immigrant kitchen
Bloomsbury Publishing
bloomsbury.com
