Roasted Garlic Manuka Miso Umami Sauce
A versatile Manuka honey-forward umami sauce — glossy glaze for veg, fish, tofu or a finishing drizzle
This quick umami-rich sauce combines UMF-certified Manuka honey with white miso, toasted sesame and bright rice vinegar for a glossy, slightly smoky glaze. It’s trending as a multi-use condiment on social feeds — use it as a glaze for roasted vegetables, a finish for grilled fish or a punchy dipping sauce for bao and tofu.
Timing
Cook Time: PT15M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT35M
Active Time: PT25M
Ingredients
3
tbsp
white miso paste
(Notes: use a mild shiro miso for balance)
2
tbsp
manuka honey
(Notes: UMF-certified, see Manuka section for recommended strength)
2
tbsp
light soy sauce or tamari
(Notes: tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: adds brightness)
1
tbsp
toasted sesame oil
(Notes: for nutty depth)
3
cloves
garlic
(Notes: finely chopped; substitute 1 tsp roasted garlic puree for milder flavour)
1
tsp
lemon zest
(Notes: fresh zest lifts the sauce)
60
ml
warm water
(Notes: adjust for desired consistency)
1/2
tsp
smoked paprika
(Notes: optional — for a smoky trend-forward note)
pinch
chilli flakes
(Notes: optional, for a touch of heat)
Instructions
Step 1
Whisk the white miso paste and manuka honey together in a medium bowl until smooth. Add the rice vinegar and warm water and whisk to combine into a glossy emulsion.
Tip: Whisking the honey into miso first helps it disperse evenly without clumping.
Timing: PT3M
Step 2
Heat the toasted sesame oil in a small frying pan over medium heat. Add the chopped garlic and sauté for 2–3 minutes until fragrant and just golden — don’t let it burn.
Tip: If you prefer a mellower garlic flavour, use roasted garlic paste instead and skip sautéing.
Timing: PT3M
Step 3
Add the garlic to the miso–honey mixture along with soy sauce, lemon zest and smoked paprika (if using). Whisk well, then transfer to a small saucepan and gently simmer over low heat for 5–7 minutes to marry the flavours and thicken slightly.
Tip: Keep the heat low — Manuka honey will lose volatile aromatics if overheated for long periods; a gentle simmer is enough.
Timing: PT7M
Step 4
Taste and adjust seasoning — add a little more miso for saltiness, a splash of vinegar for brightness or a touch more honey if you want it sweeter. If the sauce seems too thick, stir in a splash more warm water to loosen.
Tip: Sauce should be glossy and pourable; remember it will cling more when warm and set slightly as it cools.
Timing: PT2M
Step 5
Cool slightly then blitz briefly with an immersion blender or in a small blender for a silky texture. Transfer to a jar and leave to rest for 10 minutes before using so flavours meld.
Tip: Blending rounds out textures and helps the sauce cling to food; store in the fridge for up to 7 days.
Timing: PT10M
Step 6
Use as a glaze brushed onto roasted vegetables or grilled fish in the final 2–3 minutes of cooking, or serve as a dipping sauce for bao, dumplings and fried tofu.
Tip: Brush sparingly in short bursts to avoid burning the honey on high heat.