Manuka Miso Sesame Sauce (Umami Glaze)
A glossy, versatile Manuka-infused sauce for grilled fish, roast veg and salads
A quick umami-packed sauce that marries the floral warmth of Manuka honey with white miso and toasted sesame. Trend-forward and versatile — use as a glaze for salmon or pork, a drizzle for roasted vegetables, or a finish for grain bowls. Ready in about 15 minutes.
Timing
Cook Time: PT5M
Prep Time: PT10M
Total Time: PT15M
Active Time: PT12M
Ingredients
3
tbsp
Manuka honey
(Notes: Use UMF/MGO-grade Manuka for distinctive flavour (see notes))
2
tbsp
white miso paste
(Notes: Smooth white miso for mild umami)
2
tbsp
tamari or light soy sauce
(Notes: Use tamari to keep gluten-free)
1
tbsp
rice vinegar
(Notes: Adds brightness to balance the honey)
1
tbsp
sesame oil (toasted)
(Notes: For nutty depth)
1
tsp
fresh ginger, grated
(Notes: Adds fresh zing)
1
clove
garlic, minced
(Notes: Or 1/2 tsp garlic paste)
2
tbsp
warm water
(Notes: To loosen and adjust consistency)
1
tsp
cornflour (optional)
(Notes: For a glossy, thick glaze – mix with equal cold water to make slurry)
1/4
tsp
crushed chilli flakes
(Notes: Optional — for a touch of heat)
Instructions
Step 1
In a medium bowl, whisk together Manuka honey, white miso, tamari, rice vinegar and toasted sesame oil until smooth and glossy.
Tip: Warm the honey slightly (10–15 seconds in the microwave) if it is very thick so it blends easily.
Step 2
Stir in grated ginger, minced garlic and warm water to loosen the sauce; taste and adjust for balance — more vinegar for brightness, more honey for sweetness.
Tip: Adjust consistency with a little more warm water if you plan to use the sauce as a dressing.
Step 3
Transfer the mixture to a small saucepan and warm gently over low heat, stirring constantly until just simmering and slightly thickened, about 2–3 minutes.
Tip: Keep heat low to preserve the Manuka’s delicate flavour and beneficial properties.
Timing: PT3M
Step 4
If you want a thicker, glossy glaze, whisk cornflour slurry (1 tsp cornflour mixed with 1 tsp cold water) then stir into the simmering sauce and cook for another 30–60 seconds until clear and shiny.
Tip: Add slurry little by little to avoid over-thickening; sauce will thicken further as it cools.
Timing: PT1M
Step 5
Remove from the heat, stir in crushed chilli flakes and allow to cool for 2–5 minutes before using as a glaze or dressing.
Tip: For a finishing glaze on salmon or chicken, brush on in the last 1–2 minutes of cooking and broil briefly for caramelisation.
Timing: PT5M
Step 6
Store any leftover sauce in a sealed jar in the fridge for up to 5 days; bring to room temperature and whisk before using.
Tip: Shake or whisk before serving — miso can settle when chilled.