Smoky Manuka Miso Glaze (Versatile Umami Sauce)
A sticky, smoky miso sauce sweetened with New Zealand Manuka honey — perfect as a glaze, dip or finishing sauce
This silky Manuka miso glaze balances deep umami, smokiness and the floral sweetness of Manuka honey. Ready in 30 minutes, it brightens roasted veg, grilled chicken, fish or makes a show-stopping glaze for tofu and pork.
Timing
Cook Time: PT10M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT30M
Active Time: PT20M
Ingredients
4
tbsp
white miso paste
(Notes: smooth, room temperature)
3
tbsp
manuka honey
(Notes: MGO-rich for depth (see Manuka section))
2
tbsp
tamari
(Notes: or light soy sauce for saltiness)
1
tbsp
rice vinegar
(Notes: for acidity and balance)
1
tsp
toasted sesame oil
(Notes: adds nutty aroma)
1
tbsp
fresh ginger
(Notes: finely grated)
2
cloves
garlic
(Notes: crushed)
1
tsp
smoked paprika
(Notes: or 1/2 tsp chilli flakes for heat)
100
ml
water
(Notes: to loosen the glaze)
1
tsp
cornflour
(Notes: mixed with 1 tbsp cold water to thicken (slurry))
1
tbsp
fresh lime juice
(Notes: optional, to finish)
Instructions
Step 1
In a medium saucepan, whisk together the white miso, Manuka honey, tamari, rice vinegar, sesame oil, grated ginger, crushed garlic and smoked paprika until smooth. Add 100ml water and whisk to combine.
Tip: Use light or white miso for a sweeter, more flexible glaze; dark miso will make it saltier and richer.
Step 2
Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly so the miso and honey meld and no lumps form.
Tip: Keep the heat moderate — Manuka honey loses delicate aromatics at very high temperatures.
Timing: PT5M
Step 3
Mix the cornflour with 1 tablespoon of cold water to make a smooth slurry. Whisk the slurry into the simmering sauce and continue to cook, stirring, until the sauce thickens and becomes glossy.
Tip: If the sauce becomes too thick, thin with a little hot water a teaspoon at a time.
Timing: PT03M
Step 4
Remove from the heat and stir in lime juice if using. Let the glaze cool slightly so it sets to a luxurious, brushable consistency.
Tip: Cooling concentrates the flavours — taste after resting and adjust seasoning with a splash more tamari if needed.
Timing: PT10M
Step 5
Transfer to a sterilised jar. Use as a glaze for grilled meats or tofu, a finishing drizzle for roasted vegetables, or a dipping sauce for dumplings. Refrigerate and use within 2 weeks; gently reheat before glazing.
Tip: Brush on in the last 2–3 minutes of grilling to avoid burning the sugars in the honey.