Miso Glaze

Miso Glaze

A sweet, savory glaze that caramelizes into a glossy, umami-rich coating.

Total 13 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Sesame, Wheat

This glaze simmers miso, mirin, sake, and sugar into a thick, glossy sauce with deep umami and a touch of sweetness. Brush it on salmon, chicken, tofu, or vegetables before broiling for a caramelized finish reminiscent of classic Japanese izakaya cooking. Keeps well refrigerated for quick weeknight dinners.

Ingredients

  • 1 cup cups white miso paste
  • 1/3 cup cups mirin
  • 1/3 cup cups sake
  • 1/4 cup cups granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoons rice vinegar
  • 1 teaspoons toasted sesame oil
  • 1 cloves garlic, grated
  • 1 teaspoons fresh ginger, grated

Method

  1. In a 6-quart saucepan, whisk together the white miso paste, mirin, sake, sugar, soy sauce, and rice vinegar until smooth.

  2. Set the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently to dissolve the sugar and miso completely.

  3. Reduce heat to low and simmer, whisking occasionally, until the glaze thickens slightly and coats the back of a spoon.

  4. Remove from heat and stir in the toasted sesame oil, grated garlic, and grated ginger.

  5. Let the glaze cool to room temperature before transferring to a jar; it will continue to thicken as it cools.

Rate this recipe

★ 3.6 (1)

Miso Glaze

This glaze simmers miso, mirin, sake, and sugar into a thick, glossy sauce with deep umami and a touch of sweetness. Brush it on salmon, chicken, tofu, or vegetables before broiling for a caramelized finish reminiscent of classic Japanese izakaya cooking. Keeps well refrigerated for quick weeknight dinners.

13 min 16 oz 55 cal

Ingredients

  • 1 cup cups white miso paste
  • 1/3 cup cups mirin
  • 1/3 cup cups sake
  • 1/4 cup cups granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoons rice vinegar
  • 1 teaspoons toasted sesame oil
  • 1 cloves garlic, grated
  • 1 teaspoons fresh ginger, grated

Method

  1. 1

    In a 6-quart saucepan, whisk together the white miso paste, mirin, sake, sugar, soy sauce, and rice vinegar until smooth.

  2. 2

    Set the saucepan over medium heat and bring the mixture to a gentle simmer, whisking frequently to dissolve the sugar and miso completely.

  3. 3

    Reduce heat to low and simmer, whisking occasionally, until the glaze thickens slightly and coats the back of a spoon.

  4. 4

    Remove from heat and stir in the toasted sesame oil, grated garlic, and grated ginger.

  5. 5

    Let the glaze cool to room temperature before transferring to a jar; it will continue to thicken as it cools.