This Miso Lime Sauce is great with crunchy steamed vegetables, poultry, fish, or tofu. Japanese cooking uses miso, rice vinegar, sake, sugar, and soy sauce in an endless variety of combinations. We’re using lime juice instead of vinegar to give the sauce a citrus tang. Watch the video here to learn how to make it.
- In a small saucepan, beat together the miso paste, sake, 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 the vegetables. Sprinkle with cilantro if using, and toss together. Eat immediately.
- 2 tablespoons white miso paste
- 2 tablespoons sake
- 1 teaspoon sugar, or to taste
- 1 teaspoon soy sauce
- 1 to 2 tablespoons freshly squeezed lime juice
- 1 tablespoon water
Ann's Tips and Tricks
Look for the small 8 oz bottles of sake. If sake is difficult to find in your area, use dry sherry, marsala wine or even an oaky chardonnay as a substitute.
White miso, or ‘miso shiro’ can be found in Asian markets or the health food store.