Best 2 Honey Miso Glaze Recipes

Are you seeking a delectable and flavorful glaze to elevate your culinary creations? Look no further than our comprehensive guide to crafting the perfect honey miso glaze. This exquisite glaze, with its harmonious blend of sweet and savory notes, will tantalize your taste buds and transform ordinary dishes into extraordinary experiences. Whether you're a seasoned cook or just starting your culinary journey, our article will provide you with the knowledge and techniques to create this remarkable glaze. So, prepare to embark on a flavor-filled adventure as we unravel the secrets of creating the ultimate honey miso glaze.

Here are our top 2 tried and tested recipes!

HONEY MISO GLAZE

Honey Miso Glaze image

Provided by Geoffrey Zakarian

Categories condiment

Time 5m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 cup white miso paste
1/4 cup rice wine vinegar
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons sesame oil
1 teaspoon chili paste
1 teaspoon soy sauce
1 clove garlic, grated
1/4 to 1/2 cup honey
1 tablespoon chopped fresh cilantro
Freshly ground black pepper

Steps:

Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.

MISO PORK RIBS WITH CHILE-HONEY GLAZE

Miso Pork Ribs with Chile-Honey Glaze image

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.

Provided by The Wolf's Tailor, Denver, CO

Categories Bon Appétit Dinner Pork Pork Rib Broil Mushroom Ginger Soy Sauce Honey Hot Pepper Chile Pepper Dairy Free Peanut Free Tree Nut Free

Yield 8 servings

Number Of Ingredients 16

Ingredients

4 racks St. Louis-style pork spareribs (8-10 lb. total)
2 dried shiitake mushrooms, finely ground in a spice mill, or 2 Tbsp. shiitake mushroom powder
½ cup red miso
¼ cup sunflower oil or other neutral oil
2 Tbsp. coarsely chopped oil-packed Calabrian chiles or 2 tsp. crushed red pepper flakes
½ medium onion, finely chopped
½ tsp. kosher salt
3 garlic cloves, finely chopped
1 (2-inch) piece ginger, peeled, finely grated
⅓ cup gochujang (Korean hot pepper paste)
¼ cup tamari or low-sodium soy sauce
¼ cup unseasoned rice vinegar
⅓ cup honey
Nonstick vegetable oil spray or vegetable oil (for foil)
6 scallions, thinly sliced
Fried shallots (optional; for topping)

Steps:

Place racks in upper and lower thirds of oven; preheat to 300°F. Pat ribs dry with paper towels. Sprinkle evenly on all sides with mushroom powder, patting to adhere, then rub miso all over to lightly and evenly coat. Wrap each rack in a double layer of foil, crimping edges to seal. Divide foil packets between 2 rimmed baking sheets (2 packets per sheet) and bake until meat is fork-tender at the thickest part but not falling off the bones, 2-2½ hours. Let cool slightly, then unwrap.
While the ribs are baking, heat oil and chiles in a medium saucepan over medium-low, stirring often, until chiles darken in color a few shades and are fragrant, about 3 minutes. Add onion and salt and continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add gochujang, tamari, and vinegar and cook until thickened slightly, about 5 minutes. Remove pan from heat and stir in honey.
Transfer mixture to a blender and purée until smooth and slightly glossy. Pour glaze into a small bowl or airtight container and let cool.
Heat broiler. Line a clean rimmed baking sheet with foil and lightly coat with nonstick spray. Cut each rack in half (this will allow you to puzzle all the ribs onto the sheet) and arrange, meaty side up, in a single layer on prepared baking sheet; brush with glaze. Broil ribs until glaze is set and slightly darkened in color (watch them closely so that the glaze doesn't burn), about 4 minutes.
Transfer ribs to a platter and top with scallions and fried shallots (if using).
Do Ahead: Sauce can be made 5 days ahead; cover and chill. Ribs can be baked 2 days ahead; let cool, then wrap tightly in plastic and place in an airtight container. Cover and chill.

Tips:

Use a food processor or blender to make a smooth and even glaze. This will help the glaze adhere to the fish and vegetables.
If you don't have mirin, you can substitute dry sherry or white wine. However, mirin will give the glaze a more authentic Japanese flavor.
To make the glaze thicker, simmer it for a few minutes until it reduces and thickens. You can also add a cornstarch slurry to the glaze if you want a thicker consistency.
If you don't have time to make the glaze ahead of time, you can make it while the fish or vegetables are cooking. Just be sure to let the glaze cool slightly before using it.
Store any leftover glaze in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Honey miso glaze is a versatile and delicious condiment that can be used on a variety of dishes. It is especially well-suited for fish, vegetables, and tofu. The glaze is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to add flavor to your food, give honey miso glaze a try. You won't be disappointed!