Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
Servings: 4-6 generous servings
Okinawan brown sugar (kokuto sugar) has a deep, molasses-like sweetness with complex mineral and caramel notes that perfectly complement the umami of miso.
Ingredients:
- 200g Okinawan brown sugar (kokuto), finely chopped or crushed
- 2 tablespoons water
- 180ml double cream, warmed
- 30g unsalted butter, softened
- 2 tablespoons white miso paste (adjust to taste)
- 1 teaspoon vanilla extract (optional)
Method:
- Prepare the Kokuto Sugar: Grate or chop the Okinawan brown sugar into smaller pieces if it’s in a solid block. This will help it melt evenly.
- Melt the Sugar: In a medium-sized saucepan, combine the kokuto sugar and water over medium heat. Stir gently until the sugar dissolves completely. Once dissolved, stop stirring and let it cook until the mixture starts bubbling and thickening slightly.
- Add the Warm Cream: Carefully pour the warmed double cream into the saucepan. Be cautious, as the mixture will bubble up. Stir continuously to combine the cream with the caramel.
- Incorporate Butter and Miso: Reduce the heat to low and stir in the softened butter until fully incorporated. Add the miso paste and whisk well to ensure it blends smoothly into the caramel. The miso will provide a savoury, umami balance to the sweetness of the kokuto sugar.
- Add Vanilla (Optional): Stir in the vanilla extract for added flavour complexity.
- Cool and Store: Remove the saucepan from the heat and allow the caramel to cool slightly. Transfer to a sterilized jar or container. Let it cool completely before sealing. Store in the refrigerator for up to 2 weeks. Reheat gently if it thickens.