stove · pan sauce
NATIONAL AWARD WINNERPrep 10 minCook 15 minMiso Milk Sauce
Independent adaptation of a publicly published Masako Morishita recipe. Not affiliated with, sponsored by, or endorsed by Masako Morishita.
Masako Morishita's Miso Milk Sauce, from the published recipe.
Ratio
Ingredients
- Olive Oil — 2 Tbsp divided (30 ml)
- Sake — 1 1/4 cups sake/wine/water (300 ml)
- Onion — 1/2 sliced (75 g)
- Garlic — 5 cloves grated
- Red Pepper — 1/2 tsp dried chile flakes (1 g)
- Butter — 1 oz (28 g)
- Milk — 1 1/4 cups (300 ml)
- Miso — 2–2 1/2 Tbsp red or awase (40 g)
- Pepper — to taste
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
Miso Milk Sauce 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Japanese executive chef of Perry's in Washington, D.C.; James Beard Emerging Chef 2024. Japanese comfort food and breakfast service; formerly Maxwell Park wine bar.
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 — 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 Masako Morishita / The Local Palate (published as “Miso Milk Sauce”). Full citation lives in Provenance.