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  • Writer's pictureMiwa


Updated: Feb 28, 2022

This miso sauce has easily become one of my family's favorite recipes.

Although my family is not vegan, they found that this miso sauce was very satisfying.

The miso sauce is savory, sweet and has deep umami taste.





<Yield> 2 servings

<Prep time> 5 minutes

<Cook time> 9 minutes


1 leek

1 clove garlic

2½ tablespoons yellow miso

2 tablespoons Mirin

1½ tablespoons Toasted sesame oil

1 tablespoon sugar

1 teaspoon Soy sauce


2 servings steamed sushi rice

1 tablespoon Soy sauce


1. Chop the leek finely. Heat 1 tablespoon of toasted sesame oil in a pan followed by the chopped garlic. When the garlic has become fragrant, add in the leeks. Continue to cook until the leeks are lightly browned.

2. Add in the miso paste, sugar, mirin, and soy sauce. Cook them for 2 minutes over low heat. Remove from heat. Mix in the remaining toasted sesame oil. Combine everything together.

3. Make the rice balls. Let them sit for 5 minutes then flip over. Leave them for another 5 minutes to dry out the surface. Grill them on a nonstick pan and smother with soy sauce on top, flip over and do the same for the other side. Repeat the same process twice. When both side are charred, transfer them to a plate and smother with the sauce created in step 2. Now they are ready to be enjoyed.

<Miwa’s tips>

・I’m using yellow miso paste. Any kind of miso will work in this recipe, but every product has a different sodium content. If yours tastes too salty, add in some mirin to balance it out in step 2.

・If you want to minimize the amount of work you need to do for this recipe, you don’t have to make a rice ball. You can just eat the miso sauce with a bowl of rice or smother it on top of grilled vegetables like eggplant. I also enjoy this miso mixture as a dipping sauce. Try using it as a dipping sauce for cucumbers! It’s my favorite!

<Storage time>

Store in an air-tight container in the fridge for up to 7 days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2020/08/25 MIWA

8,857 views5 comments


Heidi Attwood
Heidi Attwood
Apr 03, 2023

Made these at last! Not as beautiful as Miwa’s but so flavoursome. Served with home made natto and cucumber sunomono.


Ney Kitahara
Ney Kitahara
Feb 20, 2023

adoro as receitas da miwa, parabens - sou brasileiro e deficiente visual


Heidi Attwood
Heidi Attwood
Oct 18, 2022

Hi Miwa - I believe you are using a spring onion/scallion rather than a leek.😊 This one is on my to-do list. Cheers.


Lisa Frey
Lisa Frey
Nov 25, 2021

Love it! Definitely will make it again! thanks for sharing this recipe, Miwa!

Nov 26, 2021
Replying to

thank you for your comment Lisa! I hope you will enjoy it!

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