Manuka Miso Umami Glaze
A glossy, versatile glaze with New Zealand Manuka honey and white miso — perfect for roasting, glazing fish or drizzling over roasted veg
A trendy umami-forward glaze that combines the floral depth of Manuka honey with white miso and tamari for a sticky, savoury-sweet finish. Quick to make and keeps well in the fridge — great for Sunday roasts, salmon fillets or glazed vegetables.
Timing
Cook Time: PT8M
Prep Time: PT10M
Rest Time: PT5M
Total Time: PT23M
Active Time: PT18M
Ingredients
1/2
cup
low-sodium tamari or soy sauce
(Notes: Use tamari for gluten-free option)
3
tbsp
Manuka honey
(Notes: UMF 10+ recommended; adds gloss and depth)
2
tbsp
white (shiro) miso
(Notes: Gives sweet umami without dark colour)
2
tbsp
mirin
(Notes: Or substitute sweet rice wine)
1
tbsp
rice vinegar
(Notes: For brightness)
1
tsp
sesame oil
(Notes: Toasted preferred)
1
clove
garlic
(Notes: Finely grated)
1
tsp
fresh ginger
(Notes: Finely grated)
1/4
tsp
crushed chilli flakes
(Notes: Optional — adjust for heat)
1
tbsp
water
(Notes: To loosen if needed)
Instructions
Step 1
Warm the Manuka honey gently in a small saucepan over very low heat for about 30 seconds to loosen it if it has crystallised. Remove from heat.
Tip: Warming makes it easier to whisk into miso; avoid boiling to preserve delicate flavours.
Timing: PT30S
Step 2
In a bowl, whisk the white miso with 1 tablespoon warm water until smooth to create a miso slurry, then add the warmed Manuka honey and whisk to combine.
Tip: Dissolving miso first prevents lumps in the final glaze.
Timing: PT2M
Step 3
Pour tamari, mirin, rice vinegar, sesame oil, grated garlic and ginger into a small saucepan over medium-low heat. Stir in the miso-honey mixture and bring to a gentle simmer, stirring constantly.
Tip: Keep heat low — the honey and miso can scorch if the pan is too hot.
Timing: PT1M
Step 4
Simmer gently for 5–6 minutes until the mixture thickens slightly and becomes glossy. If it becomes too thick, stir in up to 1 tablespoon water to reach a brushable consistency.
Tip: The glaze will thicken more as it cools — aim for slightly thinner than your desired final texture while hot.
Timing: PT6M
Step 5
Remove from heat, taste and adjust seasoning — add more rice vinegar for acidity, more Manuka honey for sweetness or a pinch of chilli flakes for heat. Let cool for 5 minutes before using or storing.
Tip: For a buttery finish, whisk in 1 tablespoon of cold butter off the heat for extra gloss (optional).
Timing: PT5M
Step 6
Use immediately as a glaze: brush onto fish, chicken or pork during the last 5–10 minutes of roasting/grilling, or drizzle over roasted vegetables and bowls. Store chilled in an airtight jar for up to 2 weeks; warm gently before reuse.
Tip: When glazing meat, apply several thin layers and return to the heat between coats to build up a sticky crust.