simmer · nut sauce
★ STARRED KITCHENPrep 5 minCook 15 minPearlcourt Den Miso
Independent adaptation of a publicly published Nobu Matsuhisa recipe. Not affiliated with, sponsored by, or endorsed by Nobu Matsuhisa.
Nobuyuki Matsuhisa (Nobu)'s Pearlcourt Den Miso, from the published recipe.
Ratio
Ingredients
- Sake — 3/4 cup (180 ml)
- Mirin — 3/4 cup (180 ml)
- Miso — 2 cups white / saikyo (560 g)
- Sugar — 1 1/4 cups (250 g)
Method
- Pour to the lines in order (bottom → top): Sake, Mirin.
- Add: Miso, Sugar.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
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First run is small.
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Provenance
Japanese chef (Nobu) known for Japanese–Peruvian Nikkei cooking; James Beard Who's Who with Michelin at Nobu restaurants worldwide. Original Matsuhisa in Beverly Hills launched the brand.
Originally published as Den Miso (Nobu Sweet Miso).
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
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 Nobuyuki Matsuhisa Nobu: The Cookbook / Nobu Now reprints (published as “Den Miso (Nobu Sweet Miso)”). Full citation lives in Provenance.