Description
This miso glaze is a game-changer in the kitchen, offering an easy way to add complex and rich umami flavor to a variety of dishes. Whether you’re enhancing stir-fries, marinating meats, glazing chicken wings, or seasoning stews, this versatile miso glaze delivers exceptional taste. My favorite uses include making delicious, sticky chicken wings and seasoning stir-fries and sautéed vegetables.
Ingredients
- 4 tablespoons Hatcho miso paste (other types of miso can be used)
- 2 tablespoons coconut aminos
- 2 teaspoons toasted sesame oil
- 2 teaspoons mirin
- 2 teaspoons rice vinegar
- 1 tablespoon maple syrup, allulose syrup, monk fruit syrup, yacon syrup, or any liquid sweetener of your choice
Instructions
- In a medium bowl, combine all the ingredients and mix until a creamy, thick paste is formed.
- Transfer the glaze to an airtight glass jar and store in the refrigerator for up to two weeks.
- Preserving Enzymes: To retain the beneficial enzymes in miso, add the glaze towards the end of the cooking process, as heat can destroy these enzymes.
Notes
Please check post above for ingredient links, usage suggestions and other tips.