Chicken miso topping w/variations

INGREDIENTS:300 g ground chicken
1/2 cup sake
100g sugar
200 g miso

DIRECTIONS:
In a pot, on medium, add chicken and sake, cook well, mixing.
When color changes, add sugar and miso.
On low heat, mix to thicken 7-8 minutes.
Keeps in refrigerator 5-6 days.

OTHER USES:
1) As a vegetable dip:
Use 4 TBS with some white mild powder pepper to accent.

2) Soboro Topping for stewed pumpkin and green beans:To serve 4, Into pot, take
5-6 TBS chicken miso, and
1/2 cup water, add
200g microwaved kabocha pumpkin and
100g string beans.
Add 1/2 tsp soy sauce, and
stew on medium until sauce thickens.

3) Over Tofu steak:
In a pot, add
2 tsp sesame oil,
1/2 tsp TOBANJAN,
1 tsp minced ginger,
1 TBS minced onion,
chicken miso 5-6 TBS, cook. Add
1 tomato cut into 2cm pieces, mix, done.
Serve over top tofu fried on both sides with sesame oil.