1/2 c Cilantro leaves 1 x Lime--juice of
3 tb Miso, light colored 1 tb Oil, olive
1/4 ts Pepper black 1 tb Mirin
Chop cilantro in a processor until well chopped. Add the lime juice, miso,
olive oil, pepper and mirin. Process until smooth. Scrape down the sides as
required. Makes about 1/2 cup. Will keep a short period if refrigerated.
Serve with grilled beef, pork or fish; also over hearty salads.
Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for
Miso. Sweet rice wine for Mirin.
