Manuka Honey & Miso Umami Glaze
A glossy sweet‑savoury glaze perfect for roasted veg, fish or tofu
A trendy umami-forward glaze combining Manuka honey with white miso, sesame and a touch of rice vinegar. Quick to make, versatile and great for finishing roast vegetables, salmon or tofu. Keeps the delicate character of Manuka honey by warming gently—popular on social feeds for its glossy finish and savoury-sweet balance.
Timing
Cook Time: PT5M
Prep Time: PT10M
Rest Time: PT5M
Total Time: PT20M
Active Time: PT15M
Ingredients
1/3
cup
Manuka honey
(Notes: use UMF 10+ (if thick, warm gently to loosen))
2
tbsp
white miso paste
(Notes: smoothes into the glaze for umami depth)
1
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: for brightness)
1
tbsp
toasted sesame oil
(Notes: adds nutty aroma)
1
tsp
fresh ginger, grated
1
clove
garlic, minced
1/2
tsp
chilli flakes
(Notes: optional — adjust to taste)
1
tbsp
water
(Notes: to loosen if needed)
1
tsp
lemon zest
(Notes: optional — adds freshness)
Instructions
Step 1
In a small bowl, whisk together the white miso, soy sauce and rice vinegar until smooth and lump-free.
Tip: Use white miso for a sweeter, less salty profile than red miso.
Step 2
Add the Manuka honey, toasted sesame oil, grated ginger and minced garlic to the bowl and whisk until fully combined into a glossy emulsion.
Tip: Warm very gently if your Manuka is crystallised — never boil directly to preserve its delicate compounds.
Step 3
Transfer the mixture to a small saucepan and heat over low heat. Stir constantly and bring to a gentle simmer for 2–3 minutes until the glaze becomes slightly thicker and glossy.
Tip: Keep the heat low — vigorous boiling can dull flavour and reduce beneficial properties of Manuka honey.
Timing: PT3M
Step 4
If the glaze is too thick for brushing, add water a teaspoon at a time until you reach the desired consistency. Stir in chilli flakes and lemon zest if using.
Tip: Adjust viscosity so it will cling to food without dripping excessively.
Step 5
Remove from the heat and allow the glaze to cool for about 5 minutes. Use warm to brush over roasted vegetables, salmon, chicken or tofu, or serve as a dipping sauce.
Tip: Cool slightly before applying to high-heat-cooked protein to avoid burning the honey.
Timing: PT5M