Around this time, when I was walking in the city where the cold north wind blows, that song "Let's go home ~ ♪" is flowing in my brain. Speaking of winter, I miss hot menus such as stew and gratin.

However, the white sauce used for gratin uses butter and milk, so it has a slightly higher calorie content. It's quite difficult to make it at home because I'm careful not to burn it.

Therefore, this time, we will pay attention to "Saikyo Miso", which is a traditional white miso in Kyoto, with the theme of "easy to make and healthy white sauce". Chizuru Ohara, a culinary researcher with a deep knowledge of Kyoto cuisine, taught us "Saikyo Miso White Sauce" and its arrangement recipe, which makes use of the characteristics of Saikyo Miso, which has a lower salt content and a stronger sweetness than other miso!

■ How to make the basic "Saikyo Miso White Sauce"

There are two sauce ingredients, "Saikyo Miso" and "Soymilk" (adjusted soymilk is also acceptable).


To make it, just mix each one well at a ratio of "1: 2" (example: 200g (7.05oz) of Saikyo miso and 400cc of soy milk).


When I tasted it, it had a slight sweetness, but the salt content was not so much felt, and the mouthfeel was smooth. The nice aroma of soy milk and miso remains in your mouth.

By the way, this white sauce seems to suit both Japanese and Western tastes depending on the cooking. If you want to change the taste even more, you can mix the soup stock that has been warmed while heating the sauce.

■ Saikyo Miso White Sauce Arrange Recipe

Next, I will introduce a hot recipe that is perfect for winter using sauce.

1. "White miso rice gratin" that can be made quickly


[Material / serving]
Rice (80g (2.82oz)), melted cheese (shred), 3 tablespoons of Saikyo miso white sauce, parsley

[How to make]
Mix warm rice with Saikyo miso white sauce, put it in a heat-resistant container, put melted cheese and chopped parsley on it, and bake it in an oven toaster for about 10 minutes.



The fragrant scent of miso drifts from the melted cheese, and although it looks simple, it is a very tasty dish. The saltiness of the cheese and the sweet miso go great together! It doesn't get too heavy, so it looks good for a midnight snack. In addition, it seems that you can mix ingredients such as bacon and onions into the rice if you like, so please enjoy various variations.

2. "White miso stew" that melts your heart


[Material / 2 servings]


2 small cubs (300g (10.58oz)), 1 chicken thigh (300g (10.58oz)), 1/2 tablespoon of thick white sesame oil (salad oil is also acceptable), 1/2 pack of shimeji mushrooms, 2 shiitake mushrooms, appropriate amount of broccoli (salt boiled), Saikyo miso white sauce 1 cup, salt, pepper, potato starch ... appropriate amount

[How to make]
1. Peel the small turnips, cut them into 6 equal parts, put them in a pan, and simmer them in a dashi stock until they are tender.
2. Cut chicken thighs into bite-sized pieces, sprinkle with salt and pepper, and sprinkle with potato starch.
3. Sprinkle thick white sesame oil in a frying pan, heat over medium heat, line up the chicken, cover and bake on both sides.
4. Put small turnips, roasted chicken, and easy-to-eat mushrooms in a pan, add Saikyo miso white sauce, and heat over medium heat. Warm the sauce while entwining it all over, and when the mushrooms are soft, it's done. Place the broccoli on the bowl.


Seasoning is almost only sauce. I thought it wasn't enough, but the soup with the flavor of the ingredients melted deeper and I couldn't stop eating it. It's not as heavy as cream, so it's more likely to be eaten than a regular stew. The gentle sweetness warms you to the core of your body.

The drawback of short-term aged white miso is that it cannot be stored for a long time. If you've bought it for the New Year and can't use it all, please add this sauce to your repertoire!