Boil potatoes in salted water until tender, then drain. Put through rice mill or mash with fork. Add milk and salt and pepper. Set aside.
Dissolve kuzu in water until smooth, cream in miso and slowly add ½ cup filtered water, stirring until well mixed. Set aside.
Heat oil in skillet and sauté onions until lightly browned. Add garlic and sauté 30 or more seconds. On medium heat, add the kuzu-miso mix and stir constantly until thickened.
Pour over mashed potatoes and serve immediately.
Miso Master Organic Brown Rice Miso
Miso Master Organic Brown Rice Miso is one of our Long-Term miso. We don’t use the word “Traditional” with this variety because Japanese miso makers never made miso using brown rice, but our methods here are the same as with our other two Long-Term Miso. This is our longest aged, darkest, strongest, and richest miso. Made in USA.
Heat oil in a skillet; add sliced beets and salt, and sauté briefly. Add water to cover bottom of skillet, lower heat, cover, and cook for 20-30 minutes or until beets are nearly tender. Add more water if needed to prevent scorching.
Add mirin, cooking for 5 more minutes, then add soy sauce and cook for another minute.
Dissolve kuzu in 1 Tbsp water and add to beets while stirring constantly until liquid returns to a simmer. Cook 1-2 more minutes, adding a little more water if too thick. Serve hot.