3/4 cup red miso
3 tablespoons sugar
3 tablespoons mirin; Japanese rice wine
2 tablespoons hot water
2 teaspoons light soy sauce
1/4 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 head iceberg lettuce, torn
1 carrot, thinly sliced
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine. Makes 1 cup.
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