Spicy miso sauce from Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo

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Notes about this recipe

  • Ganga108 on April 11, 2025

    Fabulous sauce with lots of uses. Make and store in the freezer. It does not solidify so is perfect for dolloping into any dish. When Taste published it some time ago, a friend pushed me to have a look at it. I was very sceptical – cooking miso is not something that I do often (heat destroys some of its health properties), and cooking lemon juice is rarer (cooking changes its flavour). But one Saturday afternoon when I needed a sauce for roasted broccoli, I set about making it. With only 5 ingredients – miso, rice vinegar, sugar, lemon juice and mirim – the result is precisely as you imagine. Dark. Rich. Bright. Chilli-hot. Sweet.

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