Can I use a different kind of miso? I have Mellow White Miso on hand...
White, yellow, miso is less savory than red. Red is more for fall/winter dishes.
To compensate..you might use more soy sauce in the mix. Replacing 1/2 of the mirin/miso liquid with soy sauce. And perhaps adding a some sherry and a tsp of sugar to make up for the substitution.
Thanks! Also, I noticed that in the comments section of the recipe, he states that white miso would work just as well.