Sweet miso sauce

Sweet miso sauce

By
From
JapanEasy
Makes
small batch makes about 180 ml big batch makes about 540 ml
Photographer
Laura Edwards

This sauce, or minor variations thereof, is perhaps the most used weapon in my Japanese arsenal. Its main flavour is the all-around awesomeness of miso, rounded out with notes of sweetness and acidity. It is great on literally everything (try it on buttered toast, for real) as either a marinade or a sauce, but its flavour becomes deeper and sweeter as it caramelises, so I like it especially in foods that are grilled or baked – for example, it is a key component in classic grilled dishes like Sweet Miso-Glazed Aubergine and Sweet Miso-Grilled Cod.

Generally speaking, you should use white miso for this if you’re planning to use it on fish, tofu or lighter-flavoured vegetables, and you should use red miso if you’re planning to use it on meat or meaty vegetables like aubergine (eggplant) or mushrooms. But really, both kinds will work pretty well on just about anything, so whatever miso you prefer will be absolutely fine for a very wide range of dishes.

As not difficult as it is delicious, which is to say: incredibly not difficult

Ingredients

Quantity Ingredient

Small batch

Quantity Ingredient
100g miso
2 tablespoons mirin
3 tablespoons caster (superfine) or granulated (raw) sugar
1 tablespoon water or sake
1/2 teaspoon vinegar

Big batch

Quantity Ingredient
300g miso
90ml mirin
60g caster (superfine) sugar
3 tablespoons water or sake
1 1/2 teaspoons vinegar

Method

  1. Stir all the ingredients together until the sugar has dissolved. This will keep in the fridge more or less indefinitely.
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