Recipe courtesy of Michael Schlow
Episode: Boston
20 min
10 min
about 4 servings


  • 1 onion, diced
  • 1 fennel, diced
  • 4 garlic cloves, sliced
  • 2 tablespoons minced ginger
  • Pinch red chili flakes
  • Blended oil
  • 2 konbu sheets
  • 1 cup mirin
  • 1 cup rice vinegar
  • 1 cup vegetable stock
  • 1 cup soy sauce
  • 1 cup packed bonito flakes
  • 3/4 cup miso
  • 1/4 cup yuzu


Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too).

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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