Quick and Easy

Miso Sauce

by:
December 22, 2021
4.7 Stars
Photo by Food52
Author Notes

This miso sauce recipe from cookbook author and blogger Dan Churchill is great over steak, steamed or roasted vegetables, and even grilled tofu and rice. —Food52

Test Kitchen Notes

You'll come up with about a thousand and one uses for this delicious umami-packed, versatile sauce. Okay, maybe not quite that many, but you'll soon discover its many delights, and because it's so easy and takes just minutes to make, we're certain you'll have a batch ready to go at a moment's notice. The magical combination of miso paste, mirin, tamari, and maple syrup will lend the perfect finishing touch to almost any dish, hitting that perfect balance of savory and sweet. Just heat everything up in a small saucepan and let the mixture reduce by about one-third. That's all you have to do, and that little bit of extra time on the stove will be well worth it for any meat, roasted veggies, or rice bowl. If you're using soy sauce instead of the tamari, be sure to seek out the low-sodium kind, as the regular version may lead to an overly salty sauce. Just be sure to sample as you go! Once you get a taste, you'll totally understand the meaning of "umami" and will want to add a splash to whatever glazes, dressings, or marinades you come up with.

Of course, feel free to experiment with how much of each ingredient you like. Or use more add-ins if you find yourself looking to incorporate whatever you've got in your fridge or pantry. Try with seasoned rice vinegar, grated ginger and garlic, some red pepper flakes or Sriracha for heat—whatever you come up with, mostly anything will complement this wonderful sauce. —The Editors

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Makes 1 cup
Ingredients
  • 1/2 cup water
  • 1/3 cup maple syrup
  • 1/3 cup mirin
  • 1/3 cup tamari/soy sauce
  • 1 tablespoon miso paste
In This Recipe
Directions
  1. In a small saucepan over low heat, whisk the water, syrup, mirin, tamari, and miso paste until well combined. Bring to a boil, then reduce the heat and simmer until reduced by about one-third.
  2. Do Ahead: The miso sauce can be made 1 week ahead. Store in an airtight container and chill.

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