This punchy, versatile sauce keeps well in the freezer. Pull it out and spoon some into a range of dishes: fried rice; braises; soups. It plays very well with others—and lasts for months.
- Place the miso, sugar, mirin and sake in a saucepan and whisk until smooth. Place the saucepan over medium heat and bring to a simmer. You don’t want it to boil hard.
- Cook the mixture, stirring occasionally, for about 4 minutes. You want to merge the flavors without cooking them for too long. An exact cooking time is not important. Add the lemon juice and cook, stirring occasionally, for about 8 more minutes. Again, the cooking time need not be exact. Turn off the heat, add the red pepper flakes and stir. Let cool then transfer the sauce to a freezer-friendly container. Store in the freezer for at least a few months.
- Fill a saucepan large enough to boil the potatoes in to a boil. Salt the water so it tastes almost as salty as the ocean. Meanwhile, clean the potatoes and cut them into 1 to 1½-inch pieces. Add the potatoes to the boiling water, reduce the heat, and simmer until the potato pieces are just tender. Drain the potatoes.
- Meanwhile, cut the bacon slices crosswise into ¼-inch-wide pieces. Heat a large skillet over medium heat and when hot, add the bacon pieces. When the bacon’s fat has begun to render, reduce the heat to low and cook, stirring frequently, until the bacon goes crisp. Using a slotted spoon, transfer the bacon pieces to a small bowl. Increse the skillet heat to medium and add the potatoes, stirring them with the bacon fat well, and cook until most of the potatoes’ surfaces are golden. Return the bacon pieces to the skillet and cook with the potatoes, stirring well, for about 2 minutes. In a small cup, add the miso sauce and water and whisk well. Add the sauce mixture and the parsley to the skillet and cook while stirring for about a minute. Serve.
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He is currently the editor in chief of liquor.com and was previously the editor in chief of Tasting Table.