Brown Miso-Based Yuzu Miso Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo


Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationgluten-free, kosher, lactose-free, peanut free, tree nut free, vegetarian

Taste and Texturecreamy, salty, savory, sweet, tart, umami, winey

Type of Dishsauces


  • 2 large yuzu (yuzu citron) or 1 large lemon
  • 3½ ounces akamiso (brown miso) (about ½ cup)
  • 3 tablespoons sugar
  • 2 tablespoons sake (rice wine)
  • ¼ cup mirin (sweet cooking wine)
  • 1 egg yolk from large egg


  1. Using a fine grater, grate the rinds of 2 yuzu or 1 lemon into a cup. Squeeze the yuzu or lemon to obtain about 2 tablespoons of juice.

  2. Put the brown miso, sugar, sake, mirin, and egg yolk in a saucepan and mix with a whisk until smooth. Set the saucepan over low heat and cook, stirring constantly with a wooden spoon, until the sauce is no longer watery, about 8 to 10 minutes. Add the grated yuzu or lemon rind and juice and cook until the liquid is absorbed, about 5 to 7 minutes, stirring constantly. Remove the saucepan from the heat and let it cool. Store the sauce in a clean lidded jar in the refrigerator.



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