The Insanely Delicious Miso Sauce

Insanely delicious AND ridiculously simple It’s true, this miso sauce is so easy and tasty that it’s ridiculous! We started using it as a sushi dipping sauce, but we’ve used it as a pasta base, spring roll sauce, condiment sauce, and tonight a sauce for TACOS! I think this was a collaborative recipe. Rachel had been making a sauce in her Macrobiotic culinary classes that was very much like this, but without the mirin. I learned to make a sauce like this for pasta when I was living in Japan. Mostly we use this as a dipping sauce for sushi, but it also makes a great base for a pasta or stir fry sauce. You can also make a great salad dressing by adding a bit more water, oil and rice vinegar.

The Amazing, Delicious Miso Sauce

2 Tbsn white miso
2 Tbsn water
2 Tsp mirin
1 Tbsn olive oil

So easy, right? The only trick is to whisk the miso, water and mirin together before adding the oil. Oil and miso don’t mix, and to make the emulsion that is the sauce, it is much easier to mix the oil in last.

For a more liquid and less strong sauce you can add more water.

Here are the particular ingredients we use. Look closely at your mirin before you buy it. We have only found two brands of mirin that do not contain added corn syrup or sugar. Traditional mirin is sweetened only by the fermentation process of rice with Koji. The easiest brand to find is Eden brand. I have yet to find a Japanese brand available in the U.S. that does not have added sugar.