15ml olive oil
300g Saikyo miso (white japanese miso paste)
250ml High quality red grape juice (the more red & the fruitier the better)
30g Tobanjan (Chinese chili sauce)
10 to 15g neri ume (Japanese pickled plum paste)
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Stir fry the Toban jan in olive oil over medium heat for 1 to 2 minutes, careful...don't burn it, add the miso paste and stir fry for 1 more minute.
Add the remaining ingredients and stir well, cook for 4 to 5 minutes, if it is too thick add some more grape juice. you can adjust the sweet and sour level if you like with the neri ume and honey.
leave to cool keeps well in the fridge for several weeks... In a jar with a lid.
Amazing with BBQ pork…but basicaly stick it on anything you like that comes off the BBQ.