Best White Miso Bbq Sauce Recipes

Japanese Miso Salmon Side (BBQ or bake) image

Provided by Nagi | RecipeTin

Time 15m

Number Of Ingredients 8

1.6 - 2.4 lb / 0.8 - 1.2kg side of salmon (, skin on (Note 1))
Oil (, for barbecue)
5 tbsp miso paste ((Note 2))
2 tbsp white sugar
1 2/3 tbsp sake ((Japanese rice wine))
1 2/3 tbsp mirin ((Japanese sweet rice wine))
Sesame seeds
Scallions/shallots (, finely sliced)

Steps:

Mix together the marinade ingredients in a small bowl until smooth.
Place the salmon skin side up on a work surface and slather with just under half the marinade.
Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature
Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
Garnish with sesame seeds and finely sliced shallots.

Miso Barbecue Sauce Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 10

1/3 cup cider vinegar
1/3 cup ketchup
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon molasses
2 teaspoons Pickapeppa sauce (or tspns vegetarian Worcestershire-style sauce)
2 garlic cloves peeled, minced
1 teaspoon minced fresh ginger
Few drops liquid smoke
2 tablespoons miso (preferably red)

Steps:

In a medium saucepan, whisk together the cider vinegar, ketchup, tomato paste, brown sugar, molasses, Pickapeppa sauce, garlic, ginger and liquid smoke. Bring to a simmer and cook for 3 minutes, whisking continuously. Remove from the heat and let the sauce cool slightly. Transfer the sauce to a food processor or blender and add the miso. Blend until smooth. Adjust the seasonings if necessary. Store in the refrigerator. Serve on vegetarian burgers, with tofu or as a condiment. This recipe yields about 1 1/2 cups.

White Miso BBQ Sauce image

Provided by barbara lentz

Time 10m

Number Of Ingredients 2

1 c white miso
2 Tbsp each sake, mirin, sugar, mayonnaise, and chicken stock

Steps:

1. Mix all ingredients in a saucepan until thickened. Brush over meat, seafood, or vegetables and roast in oven

White Miso Barbecue Sauce image

Number Of Ingredients 6

1 cup white miso
2 tablespoons sake or dry sherry
2 tablespoons rice cooking wine (mirin), or cream sherry
2 tablespoons sugar
2 tablespoons mayonnaise
2 tablespoons vegetable stock, dashi, or water

Steps:

1. Combine the miso, sake, mirin, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Gradually whisk in the stock. Cook the sauce over simmering water, stirring occasionally, until thick and creamy, about 5 minutes. Remove the pan from over the water and let the sauce cool to room temperature. 2. Transfer to a serving bowl, cover, and refrigerate until ready to use, up to 3 days. Serve at room temperature.Makes about 1 1/2 cups

Nutrition Facts : Nutritional Facts Serves