If you want to try, I would suggest soaking it in this mixture at least overnight.
Translated from the internet
2 tablespoons tamari shoyu
2 tablespoons mirin
1 tablespoons sake
36 grams cream cheese (2 pieces 18 grams each)
Heat mirin and sake and bring to a boil to burn off alcohol...about 3 minutes.
Take off the heat and add the shoyu
When everything is cooled, add your cheese.
NOTES: easy and tasty.
The cream cheese I buy is in individually wrapped "cubes"/ squares that are 18 grams each.
When I made the sauce I thought it wouldn’t be enough and doubled it, so I had quite a bit leftover after soaking the cheese in it…(the recipe above is the original amounts.)
So, with part of the remaining sauce, I squeezed in some lemon to make ponzu and have been using the rest of the sauce as I would shoyu.
Something different but delicious.
I would definitely make this again.
Oohh that does sound good! Do you just spread this onto bread to eat? I was wondering if it would be too salty or not? I also wonder how it would taste with bonito added to the marinating liquid? I bet the bonito taste would add a nice layer!
ReplyDeleteWe ate the cheese with crackers Jenny but you could try bread. I know you don’t drink too much but it is nice with wine:)
DeleteTake care!
Kat
ps if you try with bonito tell me how it came out
Uuuuuuuuu!
ReplyDeleteJalna, different yeah?!
DeleteTake care.
Kat
I've seen another recipe or this and it sounds interesting Kat!
ReplyDeletedefinitely different Kirk:)
DeleteTake care.
Kat