Updated: Feb 28
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.
<VEGAN MISO ONIGIRI/ RICE BALL
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 9 minutes
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.
・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!
Store in an air-tight container in the fridge for up to 7 days.
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