Meatballs are just the beginning. This sweet and savory miso-maple glaze dresses up proteins and veg alike. We have yet to find where this glaze doesn’t work; try it as a tofu stir-fry glaze for a delicious vegan option.
Miso, Maple & Shoyu Glaze
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Category
Sauce/Dressing
Cuisine
Japanese-American
Author:
Chef Scott Myers
Servings
10
Prep Time
12 hours
Cook Time
5 minutes
Gochujang is a Korean red pepper paste and shoyu is the Japanese word for soy sauce. Both can be found in the International Foods aisle of most grocery stores, along with miso paste and hoisin! Check the labels when you're buying hoisin, as some brands have way more sugar per tbsp than others.
Ingredients
-
2 tbsp brown miso
-
2 tsp sesame oil
- 1 cup shoyu
-
½ cup maple syrup
- 2 tbsp gochujang
- 2 tsp Korean pepper
- 3 tbsp hoisin
- 2 cloves smashed garlic
- 1 tsp red pepper flakes
- 1/4 cup cilantro
- Sesame seeds
Directions
Add all ingredients together except pepper flakes and sesame seeds.
Whisk together and let stand at room temp overnight.
The next day, strain and add pepper flakes and sesame seeds. Taste and adjust to your liking.