Ingredients
- 50 g de pasta de miso blanco (shiro miso)
- 30 g de azúcar
- 10 g de mirin
- 20 g de sake
- 10 g salsa de soja
- 10 g de aceite de sésamo
- 6 filetes de pescado blanco sin piel
- 200 g de setas shiitake frescas
- 3 cucharadas de aceite de sésamo
- 800 g de garbanzos cocidos (en conserva)
- 300 g de agua
- 30 g de aceite
- ½ cucharadita de sal
- 10 g de jengibre fresco
- 300 g de judías verdes redondas frescas
- sal
- aceite
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