I was trying to recreate a Japanese tuna chilli oil product that I got from Kokorocares.com some years ago but while it tasted good, it did not look anything like the original. I think I need to use tuna in oil next time (this one was in brine) and also need to let everything steep for some time in the fridge, possibly several days, to get the miso to do its magic. Still, my mix was very edible and worked really well with takikomi rice (rice cooked with seasonings and vegetables), so I was happy.
Add comment