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Miso sauce served with grilled vegetables
Rich and umami Japanese miso sauce

Japanese miso sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Miso is more than a seasoning: it is the soul of Japanese cuisine, a living ingredient. Fermented soybean paste is full of 'umami', the fifth taste giving fullness and depth to dishes. The most important rule for this recipe: never boil miso! High temperature kills beneficial enzymes within it and destroys delicate, complex aromas.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 95 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Small whisk: Essential for lump-free mixing.
  • Sieve: If you want a very smooth sauce (optional).

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Sulphur dioxide

Instructions

1 ✓

Peel ginger and grate as finely as possible.

Tip: We don't want ginger fibres in the sauce, just juice and pulp.
2 ✓

In a small saucepan, mix water, rice vinegar, mirin and sugar. Heat over medium heat until sugar dissolves completely.

Tip: Only heat until sugar crystals disappear, no need to boil.
3 ✓

Remove pan from heat and let cool for 1-2 minutes. Then add miso paste.

Tip: If you put miso in hot liquid, it loses its characteristic taste and enzyme content.
4 ✓

Whisk until miso is completely dissolved and sauce is smooth and uniform.

Tip: Miso tends to remain lumpy, be thorough!
5 ✓

Stir in grated ginger and sesame oil.

Tip: Always add sesame oil at the very end, as its scent evaporates quickly under heat.
6 ✓

Let cool completely before serving, it will thicken slightly.

Tip: Excellent as salad dressing or dip.

Recipe FAQ

Sauce turned out too salty.
Salt content varies between different miso pastes. Add a little more sugar or mirin to balance.
Can I use dark (red) miso?
Yes, but the flavour is much stronger and saltier, so use less and it may require more sugar.

Ingredients

  • 50 g White miso paste (Shiro Miso)
  • 30 ml Rice vinegar
  • 20 ml Mirin (sweet rice wine)
  • 10 ml Sesame oil
  • 50 ml Water
  • 10 g Sugar
  • 5 g Fresh ginger