A delicious miso sauce recipe for all your Japanese dishes
In Japan, you’ll recognize it by the characters 味噌だれ. It’s actually a generic Japanese miso sauce. Unlike in the miso salmon recipe where it’s only used as a marinade, here it’s really designed to go with absolutely everything.
From a milder version of the sauce for miso katsu to a dip for your temaki, to a seasoning for cold ramen or even for making Japanese fried rice yakimeshi, the only limit is your imagination (and your taste for adventure)
The Main Ingredients of Miso Sauce
The miso: star of the dish, particular attention must be paid to both the brand and type of miso, which can vary greatly in saltiness and flavor intensity. Here, I prefer white miso, but in miso katsu, for example, red miso is used. In any case, it brings a lot of umami to the sauce
The mirin: a staple of Japanese cuisine, it brings a subtle sweet note. Be careful, look closely at the label to spot the koji
which will indicate that you have real mirin in front of you and not just alcoholic syrup
The sake: famous Japanese rice alcohol, it needs no introduction. It dilutes the mirin and adds a nice dimension to the flavor
Japanese Miso Sauce
Ingredients
- 300 g of miso
- 200 ml of mirin
- 140 ml of sake
- 20 g of honey
- 2 tablespoons of sugar
Procédé
- Using a whisk, beat all ingredients well until you obtain a smooth and creamy paste300 g of miso, 200 ml of mirin, 140 ml of sake, 20 g of honey, 2 tablespoons of sugar
- Put in a saucepan over medium heat and bring to a boil while stirring
- As soon as it boils, reduce to low heat
- Simmer for 20 minutes, stirring regularly to prevent burning, until the sauce thickens
