> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.</li></ul><dl class='ingredients'><h3>dough</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml, warm</u></dt><dt><a href='granulated_su