On the jar: Amberbend Dengaku Miso
stove · nut sauce
★★★ KITCHENPrep 10 minCook 15 minDengaku Miso
Independent adaptation of a publicly published Yoshihiro Murata recipe. Not affiliated with, sponsored by, or endorsed by Yoshihiro Murata.
Dengaku Miso from a three-star kitchen.
Ratio
Ingredients
- Miso — 300 g
- Sugar — 100 g
- Sake — 200 ml
- Mirin — 70 ml
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Third-generation owner of Kikunoi in Kyoto, holder of three Michelin stars; a leading authority on kaiseki and author of the definitive English-language book on it.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Yoshihiro Murata / NHK Kyou no Ryouri (published as “Dengaku Miso”). Full citation lives in Provenance.