Make Tim Anderson's miso butterscotch banana split | Recipes | Foodism
Japan meets America in this umami-laced, super simple but indulgent dessert from Nanbam founder and Japaneasy cookbook writer Tim Anderson.
Ingredients
- 100g dark brown sugar
- 25g butter
- 30g miso (I like a dark miso for this recipe, but any will do)
- 1 tablespoon vanilla extract
- 200ml double (heavy) cream
- 25ml dark rum
- 4 bananas
- 8-12 scoops of dulce de leche or cinnamon ice cream
- 25g walnuts, roughly chopped
- 25g peanuts, roughly chopped
- 1 portion of fresh ramen or egg noodles
- oil, for shallow-frying
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