Miso Sesame Glaze
By Keith DresserPublished on August 7, 2013
Time
15 minutes
Yield
Makes about 2/3 cup
Ingredients
3 tablespoons rice vinegar 1 teaspoon cornstarch 3 tablespoons white miso paste 2 tablespoons corn syrup 1 tablespoon sesame oil 2 teaspoons grated fresh ginger ¼ teaspoon ground coriander
Instructions
- Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in miso, corn syrup, oil, ginger, and coriander. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.
Time
15 minutesYield
Makes about 2/3 cupIngredients
3 tablespoons rice vinegar
1 teaspoon cornstarch
3 tablespoons white miso paste
2 tablespoons corn syrup
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
¼ teaspoon ground coriander
Ingredients
3 tablespoons rice vinegar
1 teaspoon cornstarch
3 tablespoons white miso paste
2 tablespoons corn syrup
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
¼ teaspoon ground coriander
Ingredients
3 tablespoons rice vinegar
1 teaspoon cornstarch
3 tablespoons white miso paste
2 tablespoons corn syrup
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
¼ teaspoon ground coriander
Why This Recipe Works
We use a small amount of corn syrup, which is less sweet than other sweeteners, to provide viscosity but not a lot of sweetness.
Instructions
- Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in miso, corn syrup, oil, ginger, and coriander. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.
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