Sugar 2 tsp
Sesame oil 1tsp
makes about 100cc, 7TBS, 0.4C
In a saucepan, put mirin, sake, and sugar on medium to low heat let it boil for a minute to evaporate the alcohol.
Turn off the heat and add miso, mix well.
Put the saucepan back on low heat until warm.
Last, add sesame oil.
Keep in a glass jar. Keeps two weeks in refrigerator.
Miso Dressing with cooked vegetables