Misoyaki Sauce
At Liholiho Yacht Club in San Francisco, chef Ravi Kapur makes an array of sauces that he uses in numerous ways. This simple sauce, a sweet-savory combination of mirin, sake, miso and sugar, doubles as a marinade for tuna belly and as a sauce for creamy avocado. Just a little dab goes a long way.Slideshow:More Sauces
July 2016