Reviewed: Apr. 4, 2012

Followed the recipe to a T. Didn't add any more salt to the sauce. I also used sake for my dry white wine. My husband and I loved it but I had to cut away the edges for my 4 yr old daughter. It was a bit spicy for her. Will def. try again with salmon.

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Reviewer:

kedakai

Reviewed: Aug. 16, 2011

This recipe was exactly what I was hoping for. I did however use salmon instead of pork. I also added some straw mushrooms to the miso butter and served it with a side of Japanese rice. Very tasty!!

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Reviewer:

AngelaSmangela

Reviewed: Apr. 4, 2011

I made this recipe without shichimi togarashi and used salmon. I loved the idea of coating salmon (pork) in sesame seeds. The sauce is great here. Because miso paste is salty enough, I used just 1 tbs soy sauce. 1/2 cup butter was enough for me too. And I don`t care for ginger so much, so used just a little. The sauce goes great on anything, even as a salad dressing (I had leftovers and used it this way).

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