Skip to main content New<> this month
Get the Allrecipes magazine

Kiyoko's Miso Sauce

Rated as 3.5 out of 5 Stars

"My host-mother in Japan introduced me to this sweet sauce flavored with miso and mirin. Miso sauce can stay in the fridge for a pretty long time, so you can make a lot of it at once. Grilled tofu, fried eggplant, or pan-seared fish complement it well."
Added to shopping list. Go to shopping list.


20 m servings 87
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Combine mirin, miso paste, egg yolk, and sake in a saucepan and mix well; bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until sauce is the consistency of jam, 10 to 15 minutes.

Nutrition Facts

Per Serving: 87 calories; 1.9 9.7 2.3 51 487 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

Made it but it too salty, so made some modification. Added 2 tablespoons of sugar and 2 extra tablespoons of mirins to balance out the saltiness in the miso. Beside that sauce is very good.

This would be a great stir fry sauce for pork and veggies! I had to add a little bit more water so it wasn't terribly thick, and I also added a bit of dashinomoto for a flavor boost.