Smoky Manuka Miso Glaze
Versatile umami sauce for grill, roast or drizzle
A quick, trend-forward glaze that combines New Zealand Manuka honey with white miso and smoked paprika for sweet‑smoky umami. Perfect as a finishing sauce for roasted vegetables, grilled chicken, salmon or as a sticky glaze for pork. Keeps well in the fridge and taps into current miso‑honey flavour trends.
Timing
Cook Time: PT8M
Prep Time: PT10M
Rest Time: PT7M
Total Time: PT25M
Active Time: PT13M
Ingredients
4
tbsp
Manuka honey
(Notes: preferably UMF 10+ for flavour depth)
3
tbsp
white miso paste
(Notes: smooth, well-stirred)
2
tbsp
tamari
(Notes: or soy sauce; use gluten-free tamari if required)
2
tbsp
rice vinegar
(Notes: adds bright acidity)
1
tsp
smoked paprika
(Notes: adjust for desired smokiness)
1
clove
garlic
(Notes: finely grated)
1
tsp
fresh ginger
(Notes: finely grated)
1
tbsp
toasted sesame oil
(Notes: for nutty depth)
60
ml
warm water
(Notes: to loosen glaze to desired consistency)
1
tsp
lemon zest
(Notes: optional, for freshness)
Instructions
Step 1
In a small bowl whisk together the Manuka honey, white miso, tamari and rice vinegar until smooth and homogenous.
Tip: Warm the honey slightly if very thick to make whisking easier.
Step 2
Heat the toasted sesame oil in a small saucepan over medium heat. Add the grated garlic and ginger and sauté for about 30–60 seconds until fragrant but not browned.
Tip: Keep the heat moderate to avoid burning the garlic which makes the sauce bitter.
Timing: PT1M
Step 3
Add the honey-miso mixture to the saucepan, then stir in the smoked paprika and warm water. Whisk continuously to combine.
Tip: Add water gradually to reach a glaze or sauce consistency depending on use (less for a sticky glaze, more for a drizzle).
Step 4
Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring, until slightly thickened and glossy.
Tip: The sauce will thicken further as it cools — aim for a slightly looser texture while cooking.
Timing: PT4M
Step 5
Remove from the heat and stir in lemon zest if using. Let the glaze rest for 7 minutes to allow flavours to meld and any bubbles to settle.
Tip: Resting helps the miso and honey flavours integrate and the sauce to set to a glossy finish.
Timing: PT7M
Step 6
Use warm as a glaze brushed onto grilled meats or fish for the last minute of cooking, or serve at room temperature as a dipping sauce or drizzle over roasted vegetables and salads. Store in a sealed jar in the fridge for up to 10 days; warm slightly before using if it firms up.
Tip: For a spicier kick stir in 1 tsp of sriracha or chilli flakes to taste.