In Episode 74: Miso Magic ft. Bessou, Maiko Kyogoku and Emily Yuen talk about a special blend of miso they make in house at Bessou that’s like a Japanese barbecue sauce. Originating from Maiko’s family recipe, here is the version they’ve adapted for the restaurant. Whisk up a batch and add a layer of umami to round out your proteins, veggies, stews, dressing, practically whatever you’re cooking.
If you’re looking for a grocery store that carries these miso varietals, Maiko recommends Sunshine Mart in New York, or there is always Amazon. Also check out this NY Mag roundup for several links to chef favorites.
Makes 1/2 Qt.
100 grams sake
50 grams Sendai miso
50 grams Aka miso
50 grams white miso
50 grams Saikyo miso
200 grams granulated sugar
1 egg yolk
1. In a medium pot, bring sake up to boil; add all miso and sugar; turn heat to medium-low and whisk for 30 minutes.
2. Add egg yolk; continue whisking for another 10 to 15 minutes; remove from heat and cool.