Soboro-Miso

Name: Soboro-Miso
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: 100 g Chicken; 3 Tbsp sake (45 ml) Sake; 1 Tbsp mirin (15 ml) Mirin; 100 g Red Miso; 6 Tbsp sugar (90 ml) Sugar; about 2 yolks (36 g) Egg Yolk

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

GREAT ON · COOK MINCE → COOL; LOW HEAT 6-7 MIN WITH MISO UNTIL GLOSSY; FRIDGE ~1 WEEK

Great on Cook mince → cool; low heat 6-7 min with miso until glossy; fridge ~1 week.

A savory glaze for fish, vegetables, and proteins.

On the jar

SOBORO-MISO

Method: stove
Yield: about 1¼ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Sake 45 mlMirin 15 mlSugar 90 ml

Ingredients

Chicken100 g
Sake3 Tbsp sake (45 ml)
Mirin1 Tbsp mirin (15 ml)
Red Miso100 g
Sugar6 Tbsp sugar (90 ml)
Egg Yolkabout 2 yolks (36 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.

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Companion jar

Soboro-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:

2 kitchens · 5 stars · 1 national award

Sour Cream Miso★ STARRED KITCHENOn the jar: SOUR CREAM
Amazu B★ STARRED KITCHENOn the jar: AMAZU
Goma-Dare★ STARRED KITCHENOn the jar: GOMA-DARE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Naoya Ueno works in Japanese kaiseki at Gensai; credentials include Michelin 2* (Gensai, Kobe, 2011-2016).

Adapted from a Naoya Ueno recipe (Naoya Ueno / NHK Kyō no Ryōri (そぼろみそ)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Naoya Ueno / NHK Kyō no Ryōri (そぼろみそ) (published as “Soboro-Miso”). Full citation lives in Provenance.

Companion jar