Miso Glaze
A sweet and savory miso glaze made with white miso, honey, soy sauce, lime juice, and hot chili oil. Use it as a marinade, glaze, or drizzle for fish, chicken, pork, shrimp, vegetables, rice bowls, and noodles.
Servings: 32 tablespoons
Ingredients
- ½ cup white miso
- ½ cup honey
- ½ cup soy sauce
- ½ cup fresh lime juice or rice vinegar
- 2 to 3 tablespoons hot chili oil sambal oelek works well
Instructions
- In a small dish, whisk together the miso, honey, soy sauce, chili oil, and lime juice until smooth.
- Transfer the glaze to a glass jar, cover, and keep refrigerated.
Notes
Storage: The glaze will keep for up to 2 weeks in the refrigerator. Stir or shake before using.
If the glaze thickens: The honey will cause the refrigerated glaze to thicken. Let it sit at room temperature for 10 to 15 minutes, or place the jar in a dish of warm water briefly.
Microwave gently: If warming in the microwave, use short bursts of 5 to 10 seconds and stir between bursts.
Freezing: Miso glaze freezes well for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and stir well before using.
How to Use
- Use as a marinade for fish or chicken.
- Brush over pork or shrimp during the last few minutes of roasting.
- Toss a couple tablespoons with carrots, Brussels sprouts, cauliflower, or sweet potato chunks before roasting.
- Drizzle over rice bowls, noodle bowls, lettuce wraps, or Asian-inspired tacos.
Nutrition
Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 400mg | Sugar: 5g
