Smoky Manuka Honey & Tamari Glaze
A versatile umami-rich glaze for roasted veg, tofu, fish or grilled meats
This glossy Manuka honey and tamari glaze balances sweet, salty and smoky notes — a trending favourite for glazing tofu, salmon or roasted vegetables. Quick to make, shelf-stable in the fridge and perfect for late-night grilles or weeknight dinners.
Timing
Cook Time: PT12M
Prep Time: PT10M
Rest Time: PT5M
Total Time: PT27M
Active Time: PT22M
Ingredients
60
g
Manuka honey
(Notes: MGO 263 / UMF 12+ recommended for flavour depth)
60
ml
tamari
(Notes: use gluten-free tamari if needed)
2
tbsp
rice vinegar
(Notes: adds brightness)
1
tbsp
sesame oil
(Notes: toasted sesame oil for nuttiness)
1
tsp
smoked paprika
(Notes: smoky depth — use chipotle for more heat)
2
cloves
garlic
(Notes: finely grated)
1
tsp
fresh ginger
(Notes: finely grated)
1
tsp
cornflour
(Notes: optional slurry to thicken (mix with 1 tbsp cold water))
1
tsp
fresh lemon juice
(Notes: finishing acidity)
1/4
tsp
cracked black pepper
(Notes: or chilli flakes to taste)
Instructions
Step 1
Combine the Manuka honey, tamari, rice vinegar and sesame oil in a small saucepan. Whisk until smooth and the honey dissolves into the liquids.
Tip: Warm the honey briefly in a bowl (sit over hot water) if very thick so it blends more easily.
Step 2
Add the smoked paprika, grated garlic and ginger to the pan. Place over medium heat and bring the mixture to a gentle simmer, stirring frequently.
Tip: Keep the heat moderate; high heat can burn the honey and make the glaze bitter.
Timing: PT2M
Step 3
Reduce heat and simmer uncovered for 8–10 minutes until the glaze has slightly reduced and thickened to a syrupy consistency.
Tip: It will thicken further as it cools — aim for a ribbon-like drip when you lift the spoon.
Timing: PT10M
Step 4
If you prefer a thicker glaze, whisk the cornflour slurry and add it to the saucepan. Simmer 1–2 minutes more until glossy. Remove from heat and stir in the lemon juice and cracked black pepper.
Tip: Add slurry sparingly — you can always thicken more, but it's hard to thin once over-thickened.
Timing: PT2M
Step 5
Let the glaze cool for 5 minutes. Use immediately to brush over roasted vegetables, tofu, salmon or grilled chicken in the final 5 minutes of cooking, or transfer to a sterilised jar for storage.
Tip: For a sticky finish on protein, brush on during the last 3–5 minutes under a medium grill or on the barbecue to avoid burning.
Timing: PT5M
Step 6
Store cooled glaze in an airtight jar in the fridge for up to 2 weeks. Reheat gently before using; do not boil to preserve Manuka honey’s delicate flavours.
Tip: Use as a dipping sauce for dumplings, a finishing glaze for air-fryer vegetables, or mixed into dressings for a smoky-sweet note.