Miso Walnut Sauce

Ingredients

Let’s take a quick look at some of the ingredients, as they’re possibly unusual.

Mirin

Mirin is Japanese rice wine or cooking sake, that’s made from steamed rice. It’s available in most Asian stores and in the imported foods section of many well-stocked grocery stores. (Funny story, they actually carded me when I bought this bottle of mirin, and the lady laughed that she had to do it.)

If you prefer to avoid alcohol, or don’t want to buy the mirin, simply swap it for apple juice. The apple juice will not be as sweet as the mirin, and the finished sauce tastes more intense if made with mirin.

There are two main types of Mirin. Primarily hon mirin (true mirin) and aji mirin (mirin-like seasoning). Hon mirin is a traditional, higher-quality mirin with about 14% alcohol, that’s produced through fermentation, offering a rich, complex flavor. Aji mirin, which is more readily available and often less expensive, it has a lower alcohol content (around 1%) and relies on added sugars and corn syrup to mimic the sweetness of hon mirin. Either will work in this sauce.

Traditional mirin is generally gluten-free. However, some commercially produced mirin products may contain added ingredients that are not gluten-free, such as wheat flour or soy sauce. So be sure to check the label.

My Miso Glazed Black Cod mirin recipe also uses (in case you need to use up more of that bottle).

Miso

Miso is a paste made from aged fermented soybeans and grains.

There are many varieties of miso, such as white (shiro), yellow (shinshu), and red (aka), with darker varieties generally indicating longer fermentation and a stronger, saltier flavor. I recommend the sweeter and more mellow white miso for this sauce, but any of them can be used here.

Miso is sold at most Asian stores, natural food stores, and well stocked grocery stores. I recently found some at Trader Joe’s and at Tokyo Central.

Most commercially available miso is made from soybeans, rice, and koji (a fungus used in fermentation), which are all gluten-free. Some traditional miso recipes may include barley or wheat, which contain gluten. So, again, be sure to read the label if this is of concern for you.

Some more of my recipes that use miso are Miso tahini pasta, Miso Roasted broccoli, and Avocado miso toast.

Vinegar

You can use apple cider vinegar or rice vinegar in this recipe. You’ll see in the ingredients picture that I used brown rice vinegar this time. My family loves the mellow flavor of this vinegar, and I find it at most Asian stores. Don’t worry if you can’t find it, regular rice vinegar or seasoned rice vinegar are also great.

How to make

When I say it’s easy, it really is. All you have to do is bring the mirin or apple juice to a boil. Mix in the miso. And pop it all in a blender until smooth. Scroll down for the recipe card with full ingredients and instructions.

Serving suggestions

You’ll love this rich sauce so much that you’ll be coming up with new ways to use it. It kind of reminds me of peanut sauce. Here are some ideas on how to serve it.

Serve the sauce warm or at room temperature over vegetables like kale, steamed broccoli, asparagus, roasted cauliflower, or carrots.

It’s superb over cooked whole grains like brown rice, farro, or bulgur. And I love turning it into nourishing grain bowls with some whole grains, tofu, edamame, chickpeas, and bok choy.

Toss it with some noodles, or us it as a dipping sauce for eggrolls, satay, or potstickers.

Top soups like miso soup with a spoonful or two.

This luscious sauce recipe is adapted from Mollie Katzen’s Classic Cookbook, The New Enchanted Broccoli Forest. She’s been a favorite chef of mine for many years, and you’ve seen me share some of her other recipes like Coconut Almond Torte and Cottage Cheese Dill Bread.

Storage

This sauce keeps for several weeks if stored in an airtight container in the fridge. It will thicken as it cools. If you find it has thickened more than you like, simply thin with a bit of water, broth, or more apple juice.

Reheat very gently in the microwave or on the stove before using leftovers.