This Miso Lime Sauce is great with crunchy steamed vegetables, poultry, fish, or tofu. Japanese cooking uses miso, rice vinegar, dry sherry, sugar, and soy sauce in an endless variety of combinations. For this... sauce, we use lime juice instead of vinegar to give the sauce a citrus tang. Watch the video to learn how to make it.
In a small saucepan, beat together the miso paste, dry sherry, sugar, and soy sauce. Heat the sauce over a low heat until the sugar has dissolved.
Beat in the lime juice a teaspoon at a time. Taste for desired amount, and heat through until it almost boils. The sauce should be thick. If it seems a little stiff, add the water to it, a teaspoon at a time.
Spoon the sauce over vegetables or protein of your choice. Sprinkle with cilantro if using, and toss together. Eat immediately.
White miso can often be found in Asian markets or in the international section of most supermarkets.