Miso, mirin, rice wine vinegar, Garlic Confit and cane sugar are the base for this outstanding sauce. This sauce also doubles as a delicious dressing.
To make the sauce, first gather and prepare your mise en place, including the Garlic Confit.
Next, blend together the miso paste, cane sugar, Garlic Confit, HOT water, mirin, rice wine vinegar—blending until smooth. Lastly, slowly drizzle in the sesame oil.
Note: Hot water is used as it helps the cane sugar melt. Alternatively, the whole sauce, minus the sesame oil, can be heated first on the stovetop and then blended.
Once done, set aside until ready to use. This versatile sauce can be used hot, warm or cold, either as a sauce or as a dressing. Any leftover sauce will keep for several days in the refrigerator.