A question about a recipe: Misoyaki Roast Chicken with Shoyu Onion Sauce

Thanks! Also, I noticed that in the comments section of the recipe, he states that white miso would work just as well.

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.