This tangerine miso sauce is a tasty sauce that brings together an international pair of nutritious staples: Japanese red miso and American peanut butter. It’s amazing how well they go together. This sweetly complex sauce is delicious eaten with rich oily fish such as salmon, or with dark leafy greens. It also jazzes up steamed or baked root vegetables to perfection. Try it with turnips or potatoes.
- In a small bowl whisk all ingredients together until smooth. Add water if you prefer a thinner sauce. A slightly looser sauce is often better to spoon over leafy greens. It’s important to add the water in slowly. To loosen the sauce, beat in a little cold water, 1 teaspoon at a time, until the sauce is how you like it.
- ¼ cup red miso
- 2 tablespoons honey
- ¼ cup smooth unsalted, unsweetened peanut butter
- 1 teaspoon freshly grated ginger
- 1 teaspoon grated tangerine zest
- 2 tablespoons freshly squeezed tangerine juice
- 2 tablespoons rice vinegar
Ann's Tips and Tricks
Miso is fermented soybean paste. It comes in several different colors, white (which is actually yellow), red, and brown. As a rule of thumb, the darker the color, the stronger the taste. You can buy miso at most health food stores and specialty markets, and in Asian supermarkets. Once opened, it will keep indefinitely in the fridge, but will harden over time.