This miso sauce became easily one of my family favorite.
Although they are not vegan, the miso sauce was very satisfying.
The miso sauce was savory, sweet, and has deep umami taste.
<VEGAN MISO ONIGIRI/ RICE BALL
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 9 mins
1 clove of garlic
1 ½ tbsp of Toasted sesame oil
50g / 2 ½ tbsp of yellow miso without MSG
1 tbsp of sugar
2 tbsp of mirin without MSG
1 tsp of soy sauce
steamed sushi rice for two servings
1 tbsp of soy sauce
1: Chop leek finely. Heat 1 tbsp of toasted sesame oil in a pan followed by chopped garlic. When the aroma of garlic is bloomed, add leeks. Continue to cook it until the leeks are lightly browned.
2; Add miso paste, sugar, mirin, and soy sauce. Cook them for 2 mins over small heat. Off the heat. Mix in ½ tbsp of toasted sesame oil. Combine everything together.
3; Make a rice ball. Let them leave for 5mins then flip . Leave it for another 5mins to dry out the surface. Grill it on the non stick pan and smother the soy sauce on top, flip and do the same for the other side. Repeat the same process twice .When both side are charred, transfer them to the plate and smother 2 on top. Ready to be enjoyed.
・I’m using yellow miso paste. any kind of miso will work in this recipe, but every products has a different sodium contents. If you taste it too salty, add mirin to balance out the sweetness on process 2.
・If you want to minimize the effort in the kitchen, you don’t have to make a rice ball. you can just eat miso sauce with bowl of rice or smother on top of grilled vegetables like eggplant. I also enjoy this miso mixture as a dipping sauce. Try dipping with the cucumber stick!! it’s my favorite!
Store it in a air-tight container in the fridge for 7 days.
<Did you try this recipe??>
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