This miso teriyaki sauce combines the familiar sweet-salty flavor of teriyaki with the deep, savory richness of miso. It comes together in about 15 minutes, thickens into a glossy glaze, and works on everything from salmon and chicken to tofu and vegetables.
Ingredients
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (80 ml) mirin
- 2 tablespoons sake or water
- 3 tablespoons packed brown sugar
- 2 tablespoons white or yellow miso
- 1 tablespoon finely grated fresh ginger
- 1 small garlic clove, finely grated or minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth. Set this slurry aside. Mixing cornstarch with cold water first helps prevent lumps in the finished sauce.
- In a small saucepan, combine the soy sauce, mirin, sake or water, brown sugar, miso, ginger, garlic, and sesame oil. Whisk until the miso is mostly dissolved. A few tiny flecks are fine; they will blend in as the sauce heats.
- Set the pan over medium heat and bring the mixture to a gentle simmer, stirring often. Do not let it boil vigorously: the sauce can reduce too quickly, and miso’s flavor is best kept from prolonged, aggressive boiling.
- Whisk the cornstarch slurry again, then slowly pour it into the simmering sauce while whisking continuously. Simmer gently for 1 to 2 minutes, stirring, until glossy and thick enough to coat the back of a spoon. It will thicken a little more as it cools.
- Remove the pan from the heat. Taste the sauce once it has cooled slightly. If you want it sweeter, stir in a little more sugar; if it is too strong or salty, whisk in a tablespoon of water at a time. Use warm as a glaze or let cool before storing.
Tips
- Choose the miso you like. White or yellow miso gives a mild, slightly sweet flavor. Red miso is saltier and more intense, so use 1 tablespoon to start and add more only after tasting.
- Check your soy sauce. Regular soy sauce can make the finished sauce quite salty, particularly with red miso. Low-sodium soy sauce gives you more control; if using regular, begin with 1/3 cup and add water to taste.
- Keep the heat gentle. Stir often and avoid reducing the sauce until it is very thick in the pan. It can become overly sticky as it cools, and a hard boil can scorch the sugars.
- Use clean utensils. If you plan to keep leftovers, pour the amount you need into a separate bowl rather than dipping a brush or spoon that has touched raw meat into the storage container.
Serving Suggestions
Brush the sauce over salmon, chicken thighs, shrimp, or pork during the last few minutes of cooking, then serve extra at the table. For food safety, cook poultry to an internal temperature of 165°F (74°C), ground meat to 160°F (71°C), and whole cuts of pork to 145°F (63°C) followed by a 3-minute rest. Fish is generally cooked to 145°F (63°C), or until opaque and easily flaked; follow any stricter guidance for the type you are preparing.
For a quick plant-based meal, toss it with pan-seared tofu, mushrooms, broccoli, or roasted eggplant. Serve over rice or noodles with sliced scallions and sesame seeds. Use it as a finishing glaze rather than a long marinade: its sugar content can burn over high heat, and raw-protein marinades should not be served as a sauce unless boiled thoroughly first.
Variations
- Gluten-free: Replace soy sauce with gluten-free tamari and check that the miso and mirin are certified gluten-free. Some mirin-style seasonings contain additives, so read the label.
- Less sweet: Reduce the brown sugar to 2 tablespoons. The result will be more savory and slightly thinner, though the cornstarch still provides body.
- Ginger-forward: Increase the ginger to 1 1/2 tablespoons, or add 1 teaspoon of finely grated orange zest for a bright citrus note.
- Spicy: Whisk in 1/4 teaspoon red pepper flakes or a small amount of chili paste. Add gradually, since chili pastes can also contribute salt.
Storage and Reheating
Cool the sauce promptly, then transfer it to a clean, airtight jar or container and refrigerate within 2 hours of cooking. It keeps for up to 1 week in the refrigerator. The sauce may thicken or separate slightly as it chills; stir it before using.
Reheat only the amount you need in a small saucepan over low heat, stirring frequently. Add water a teaspoon at a time if it is too thick. You can also microwave a portion in a microwave-safe bowl in short intervals, stirring between each. Avoid repeatedly warming and cooling the full batch. For longer storage, freeze in small portions for up to 2 months and thaw overnight in the refrigerator; the texture may need a good stir after thawing.
Frequently Asked Questions
What does miso add to teriyaki sauce?
Miso brings fermented, savory depth and a rounded saltiness that balances the sugar and mirin. It makes the sauce taste fuller without requiring a long cooking time.
Can I make it without mirin?
Yes. Substitute an equal amount of water and add 1 to 2 teaspoons extra brown sugar to approximate mirin’s sweetness. The flavor will be less fragrant and complex, but the sauce will still work as a glaze.
Can I use this as a marinade?
Yes, but use it sparingly because it is concentrated and sweet. Marinate meat or tofu in the refrigerator, not on the counter. Discard marinade that has touched raw meat, poultry, or seafood, or bring it to a full boil before using it as a sauce.
Why is my sauce lumpy?
Miso can be stubborn if added straight to hot liquid, and cornstarch lumps if it is not mixed with cold water first. Whisk the miso into the liquid before heating and make a smooth slurry. If lumps remain, strain the finished sauce.
How can I make the sauce thicker or thinner?
For a thicker glaze, simmer it briefly or stir in a little additional cornstarch slurry, adding it in small amounts. For a thinner sauce, whisk in warm water a tablespoon at a time. Remember that it thickens further as it cools.
Is miso teriyaki sauce vegetarian?
The ingredients listed are generally vegetarian, but labels vary. Check that your miso and mirin are suitable for your diet; some brands may contain ingredients you prefer to avoid. Use water instead of sake if you do not want alcohol in the recipe.