Citrus Goma-Miso

Name: Citrus Goma-Miso
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: about 6 Tbsp (100 g) Miso; 1.5 Tbsp sugar (22.5 ml) Sugar; 7 tsp Citrus Juice (35 ml) Citrus Juice; 7 tsp rice vinegar (35 ml) Rice Vinegar; 1 tsp mirin (5 ml) Mirin; 1 Tbsp White Sesame (15 ml) White Sesame; 5 g Katsuobushi; 2 g Aojiso

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

NOODLE SAUCE · UDON NOODLES

In the published recipe, this is the noodle sauce for goma-miso udon.

Takahashi's citrus goma-miso for udon noodles.

On the jar

CITRUS

Method: shake
Yield: about ¾ cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Sugar 23 mlCitrus Juice 35 mlRice Vinegar 35 mlMirin 5 mlWhite Sesame 15 ml

Ingredients

Misoabout 6 Tbsp (100 g)
Sugar1.5 Tbsp sugar (22.5 ml)
Citrus Juice7 tsp Citrus Juice (35 ml)
Rice Vinegar7 tsp rice vinegar (35 ml)
Mirin1 tsp mirin (5 ml)
White Sesame1 Tbsp White Sesame (15 ml)
Katsuobushi5 g
Aojiso2 g

Where it sits

One of 359 dressings in the catalog, with 8 ingredients against a median of 6.

The acid here is rice vinegar. In this category chefs also reach for lemon juice (106 recipes), lime juice (58), and red wine vinegar (34).

It carries no emulsifier, as 26% of the catalog’s dressings do.

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: CITRUS JUICE (to taste).
Cap the jar and shake until emulsified.

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Companion jar

Citrus Goma-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 · 2 national awards

Sumiso★ STARRED KITCHENOn the jar: SUMISO
Happo Zu★ STARRED KITCHENOn the jar: HAPPO-ZU
Ponzu★ STARRED KITCHENOn the jar: PONZU
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Takuji Takahashi works in Kyoto kaiseki / sommelier at Kinobu; credentials include Michelin 1* (Kinobu, Kyoto).

Adapted from a Takuji Takahashi recipe (Takuji Takahashi / NHK Kyō no Ryōri (ごまみそあえうどん)).

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 Takuji Takahashi / NHK Kyō no Ryōri (ごまみそあえうどん) (published as “Citrus Goma-Miso”). Full citation lives in Provenance.

Companion jar