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Miso sauce served with grilled vegetables
Rich and umami Japanese miso sauce

Savory Miso Ginger Glaze

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Miso is more than a seasoning: it's the soul of Japanese cuisine. This fermented soybean paste is packed with 'umami'. The most important rule: never boil miso! High heat kills beneficial enzymes and destroys delicate aromas.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 95 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Small whisk: Essential for removing clumps.
  • Strainer: Optional for ultra-smooth sauce.

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Peel ginger and grate finely.

Tip: We want juice and pulp, not fibers.
2 ✓

In a small pot, combine water, vinegar, mirin, and sugar. Warm until sugar dissolves.

Tip: Just warm it; don't boil.
3 ✓

Remove from heat and cool for 1-2 minutes. Add miso paste.

Tip: Adding miso to boiling liquid ruins flavor and enzymes.
4 ✓

Whisk until miso is fully dissolved and smooth.

Tip: Miso clumps easily; be thorough.
5 ✓

Stir in ginger and sesame oil.

Tip: Add sesame oil last to preserve its aroma.
6 ✓

Cool completely before serving; it will thicken slightly.

Tip: Great for salads or dipping.

Recipe FAQ

Too salty.
Miso salinity varies. Add more sugar or mirin to balance.
Can I use Red Miso?
Yes, but it's stronger and saltier. Use less and add more sugar.

Ingredients

  • 3 tbsp White miso paste (Shiro Miso)
  • 2 tbsp Rice vinegar
  • 4 tsp Mirin (sweet rice wine)
  • 2 tsp Sesame oil
  • 0.25 cup Water
  • 2 tsp Sugar
  • 1 tsp Fresh ginger (grated)