Last week I tasted Miso Caramel for the very first time, and was inspired to create my own version of this delicious dish. Today I’ll share with you my very own version of Miso Caramel so you can experience it for yourself. If you are a big fan of salted caramel, then I suspect that you love this dessert because the miso adds not only a salty element, but also umami known as the “fifth flavour”. This will add a greater depth of flavour than any caramel you have tried before!
I recently attended a MYO (Make Your Own) miso paste workshop on the Gold Coast. The workshop was run by a Japanese company called “Rice Culture” who sell miso, koji, and other similarly derived products such as shio koji. I will dedicate another post to explain in greater detail, however for those who are unfamiliar, miso is basically a fermented soy bean with salt and koji (the fungus Aspergillus Oryzae).
I remember when I was a young child that my grandmother always made miso from scratch, so we never had to buy miso at the store. I always believed that miso is not the type of ingredient that you should buy ready-made. When I came to Australia 20 years ago there were very few Japanese groceries that were available, and I wished that I could make my own, just like my grandmother used to make. Unfortunately, I never learned her family recipe for miso. So, I jumped at the opportunity to learn at this workshop.
The workshop was capped to only 16 participants, so it was a lot of fun with lots of hands-on learning. It was held at the beautiful old dairy community in the tranquil Currumbin ecovillage. After we learnt the theory of making miso paste, we were provided ingredients and the necessary equipment to make about 2kg of miso to take home. We made our own batches of miso which were ready to ferment at home. We were then served delicious Japanese dishes which incorporated miso and koji. Among those delicious dishes, I was most impressed with the Miso Caramel. It was truly an eye-opening experience for me, because I had always associated miso with savoury type dishes such as miso soup.
When I arrived home, I started to search for Miso Caramel recipes. I found several recipes online, but I found that I didn’t like the ratio of ingredients in many of them. In fact, the first one I made became a completely hard caramel candy after it cooled down! I found Theminx’s recipe on Food52 to be the closest match, but I tweaked it a bit as I wanted a runny Miso Caramel texture. I doubled the amount of cream used in the recipe.
There are many types of miso, with the flavours changing on the length of the fermentation process. The longer the process, the darker the miso will become. For sweets like this caramel, I think the white miso tastes better, as it has a sweeter and milder taste.
This Miso Caramel can be used as an ice cream topping, drizzled over pancakes, or used as a decadent spread on your morning toast! I’d love to hear your ideas, so please share your ideas with me using the hashtag #chopstickchronicles.
Miso Caramel recipe
- 3/4 cup sugar (130g sugar)
- 1/4 cup water
- 1 cup cream
- 2 tbsp miso paste (white miso paste preferably)
1. Loosen miso with 2 tbs of water and strain using a sieve. Set aside
2. Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar.
3. Heat the mixture over medium high heat and bring it to boil without further stirring.
4. When the sugar mixture becomes golden brown, remove the pan from the heat.
5. Pour the cream in carefully as the caramel will bubble.
6. Stir to combine and whisk the loosened miso mixture in.
7. Allow it to cool down and pour into a storage container (such as a glass jar).
8. Store it in the fridge.