This Miso Lime Sauce is great with crunchy steamed vegetables, poultry, fish, or tofu. Japanese cooking uses miso, rice vinegar, sake, sugar, and soy sauce in an endless variety of combinations. We’re using lime juice... instead of vinegar to give the sauce a citrus tang. Watch the video here to learn how to make it.
In a small saucepan, beat together the miso paste, sake, sugar, and soy sauce. Heat the sauce over a low heat until the sugar has dissolved.
Beat in the lime juice a teaspoon at a time. Taste for desired amount, and heat through until it almost boils. The sauce should be thick. If it seems a little stiff add the water to it, a teaspoon at a time.
Spoon the sauce over the vegetables. Sprinkle with cilantro if using, and toss together. Eat immediately.
Chef Tips
Look for the small 8 oz bottles of sake. If sake is difficult to find in your area, use dry sherry, marsala wine or even an oaky chardonnay as a substitute.
White miso, or ‘miso shiro’ can be found in Asian markets or the health food store.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.
Reviews & Comments
No reviews yet.
Leave a Review or Comment