Best Honey Miso Glaze Recipes

HONEY MISO GLAZE

Steps:

• Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.

MISO PORK RIBS WITH CHILE-HONEY GLAZE

Steps:

• Place racks in upper and lower thirds of oven; preheat to 300°F. Pat ribs dry with paper towels. Sprinkle evenly on all sides with mushroom powder, patting to adhere, then rub miso all over to lightly and evenly coat. Wrap each rack in a double layer of foil, crimping edges to seal. Divide foil packets between 2 rimmed baking sheets (2 packets per sheet) and bake until meat is fork-tender at the thickest part but not falling off the bones, 2-2½ hours. Let cool slightly, then unwrap.
• While the ribs are baking, heat oil and chiles in a medium saucepan over medium-low, stirring often, until chiles darken in color a few shades and are fragrant, about 3 minutes. Add onion and salt and continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add gochujang, tamari, and vinegar and cook until thickened slightly, about 5 minutes. Remove pan from heat and stir in honey.
• Transfer mixture to a blender and purée until smooth and slightly glossy. Pour glaze into a small bowl or airtight container and let cool.
• Heat broiler. Line a clean rimmed baking sheet with foil and lightly coat with nonstick spray. Cut each rack in half (this will allow you to puzzle all the ribs onto the sheet) and arrange, meaty side up, in a single layer on prepared baking sheet; brush with glaze. Broil ribs until glaze is set and slightly darkened in color (watch them closely so that the glaze doesn't burn), about 4 minutes.
• Transfer ribs to a platter and top with scallions and fried shallots (if using).
• Do Ahead: Sauce can be made 5 days ahead; cover and chill. Ribs can be baked 2 days ahead; let cool, then wrap tightly in plastic and place in an airtight container. Cover and chill.

GINGER MISO TURKEY BURGERS WITH HONEY-SOY GLAZE

Steps:

• Heat grill or oven broiler to 500 degrees F. If using a grill, coat grates with oil or cooking spray. If using broiler, line a baking sheet with foil and place a broiling rack on top. Coat rack with cooking spray and set aside.
• In a large bowl, combine the ground turkey, miso paste, cilantro, ginger, and garlic. Knead gently until ingredients are well mixed.
• Divide the turkey mixture into 6 equal portions (if you have a food scale you can weigh them - they should be about 4 ounces each) and form into patties.
• Place burgers directly on grill or on broiling rack and cook 5 minutes.
• While burgers are cooking on first side, combine rice vinegar, soy sauce, and honey in a small saucepan and bring to a boil. Immediately reduce heat to simmer sauce for 2 to 3 minutes until sauce coats the back of a spoon. Turn off heat and set aside.
• Remove burgers from grill/oven and brush both sides with prepared honey-soy glaze. Place burgers back on grill or under broiler and cook another 5 minutes.
• Remove burgers from grill or oven and let rest 5 minutes before serving.

MISO PORK RIBS WITH CHILE-HONEY GLAZE

Steps:

• Place racks in upper and lower thirds of oven; preheat to 300°. Pat ribs dry with paper towels. Sprinkle evenly on all sides with mushroom powder, patting to adhere, then rub miso all over to lightly and evenly coat. Wrap each rack in a double layer of foil, crimping edges to seal. Divide foil packets between 2 rimmed baking sheets (2 packets per sheet) and bake until meat is fork-tender at the thickest part but not falling off the bones, 45min. Let cool slightly, then unwrap.
• While the ribs are baking, heat oil and chiles in a medium saucepan over medium-low, stirring often, until chiles darken in color a few shades and are fragrant, about 3 minutes. Add onion and salt and continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add gochujang, tamari, and vinegar and cook until thickened slightly, about 5 minutes. Remove pan from heat and stir in honey.
• Transfer mixture to a blender and purée until smooth and slightly glossy. Pour glaze into a small bowl or airtight container and let cool.
• Heat broiler. Line a clean rimmed baking sheet with foil and lightly coat with nonstick spray. Cut each rack in half (this will allow you to puzzle all the ribs onto the sheet) and arrange, meaty side up, in a single layer on prepared baking sheet; brush with glaze. Broil ribs until glaze is set and slightly darkened in color (watch them closely so that the glaze doesn't burn), about 4 minutes.