Walnut Miso Paste - cooking recipe

Ingredients

1/2 cup shelled walnuts, about 33 g
1 tablespoon miso, dark brown recommended
1 tablespoon mirin
1/2 tablespoon raw sugar

Preparation

Toast the walnuts in a dry skillet, stirring and watching carefully to make sure they do not burn. Burning makes them bitter.
Turn the walnuts into a paper towel and rub most of the skins off.
Transfer the skinned and toasted walnuts into a food processor and process until as fine as you wish.
Combine with the mirin, miso and sugar, stirring together well.
Add desired amount to steamed veggies - a little goes far, you can always add more.
Refrigerate remainder for up to a week or freeze.