Then, juice all 6 yuzu, adding 2 tablespoons to the zest. 2 tablespoons mirin. 2 tablespoons toasted sesame oil. When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too). Add miso, vinegar and sesame oil to the bowl. 2 tbsp Yuzu Miso 2 tbsp sake 2 tbsp mirin 1 tbsp sugar; Instructions: In a pot, combine the Yuzu Miso, sake, mirin and sugar.Mix and heat, stirring occasionally until blended. 2. 3 tablespoons warm water. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). 2 tablespoons tamari soy sauce. Surprisingly Delicious – Miso Soup with Yuzu Kosho I remember vividly when I first tried miso soup that was flavored with yuzu kosho. 1. 1 tablespoon chili oil (home-made recipe here) 2 tablespoon yuzu extract. It was at a breakfast setting at a Japanese ryokan in Kurokawa Onsen, Kyushu ().The lady who served our hot breakfast told me to add in yuzu kosho to the miso … Rinse out the pan and pour in 500ml just-boiled water. Using a Microplane zester, zest 3 yuzu into a small bowl (for about 1 tsp zest. Strain ingredients until all liquid is drained. Drain and rinse under cold water, then toss with the sesame oil and divide between 2 bowls. 2 cloves garlic. 5 grams fresh ginger, peeled. Add rice vinegar, stock, soy, bonito flakes and simmer. Ginger Miso Dressing; 2 tablespoons light brown miso. Bring a large pan of water to the boil, add the noodles and simmer for 4 minutes (watch carefully as buckwheat noodles can overboil easily). Cut the chicken thighs and negi into small pieces, suitable for skewers. 3 tablespoons vegetable oil. Reduce for 5 minutes.