Recipes > Miso-Sesame Sauce
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.
Dawn Thomas
- Serves: 2 cups
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 33,176
- Success Rating: 0% (?)
Steps
Step 1: Preparing Your Mise en Place
- 1/2 cup light miso
- 1/4 cup cane sugar
- 2 tbsp sesame oil
- 1 cup HOT water
- 1 tbsp Garlic Confit
- 1/4 cup mirin
- 1 tbsp rice wine vinegar
Method
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.
6 Comments
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great -
Rouxbe Staff
Good to know you like this one, Mirza! This sauce is a favorite in Japan and used to dress cooked spinach, among other foods. -
Great -
Great recipe. You need to add a link for garlic confit. -
Hello .. im from egypt miso is hard to find in my country .. is it. Possible to do it from scratch and for the mirin can i substitute it with rice vinegar with sugar -
Rouxbe Staff
Hello, Nayera- thanks for writing. You can use rice vinegar (read the label first, as some already have added sugar). The ratio you would use is one tablespoon of rice vinegar to 1/2 teaspoon of sugar. I would suggest to steer away from white, refined sugar. Hope this is helpful to you. -Char
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