Amberwell Champagne Yuzu Miso

Name: Amberwell Champagne Yuzu Miso
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: Asian
Ingredients: 200g white miso (sweet) Miso; 100ml white wine White Wine; 100g caster sugar Sugar; 100ml Champagne Champagne; 30ml yuzu juice Yuzu Juice

Independent adaptation of a publicly published Hideki Hiwatashi recipe. Not affiliated with, sponsored by, or endorsed by Hideki Hiwatashi.

Champagne Yuzu Miso from a starred kitchen.

Ratio

White Wine 100 mlChampagne 100 mlYuzu Juice 30 ml

Ingredients

Miso — 200g white miso (sweet)
White Wine — 100ml white wine
Sugar — 100g caster sugar
Champagne — 100ml Champagne
Yuzu Juice — 30ml yuzu juice

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.

Companion jar

Amberwell Champagne Yuzu Miso wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 3 national awards

Saffronpass Shaking BeefNATIONAL AWARD WINNER
Stonemill Yuzu★ STARRED KITCHEN
Amberbend Sweet Vinegar Pickle★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Hideki Hiwatashi works in Kaiseki Japanese at Kikunoi Roan; credentials include Michelin 2* (Kikunoi Roan, Kyoto; head chef, historical).

Originally published as Champagne Yuzu Miso Sauce.

Adapted from a Hideki Hiwatashi recipe (Hideki Hiwatashi / Great British Chefs (champagne sea bass)).

FAQ

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hideki Hiwatashi / Great British Chefs (champagne sea bass) (published as “Champagne Yuzu Miso Sauce”). Full citation lives in Provenance.

Companion jar