Miso Vinegar Sauce

Name: Miso Vinegar Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 425 ml
Cuisine: Asian
Ingredients: 200 ml Sake; 100 ml Miso; 100 ml Sugar; 100 ml Rice Vinegar; 10 g Kombu

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

Kyoto's miso-sharpened vinegar for vegetables and stir-fries.

Ratio

Sake 200 mlMiso 100 mlSugar 100 mlRice Vinegar 100 ml

Ingredients

Sake — 200 ml
Miso — 100 ml
Sugar — 100 ml
Rice Vinegar — 100 ml
Kombu — 10 g

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.

Originally published as Umamiso-zu (Miso Vinegar Sauce).

Adapted from a Yoshihiro Murata recipe (NHK Kyou no Ryouri / Yoshihiro Murata, Kikunoi).

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.

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 NHK Kyou no Ryouri / Yoshihiro Murata, Kikunoi (published as “Umamiso-zu (Miso Vinegar Sauce)”). Full citation lives in Provenance.