White Sumiso Sauce Recipe


Nutrition

Cal/Serving: 48
Daily Value: 2%
Servings: 24

Low-Fat
Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat1g1%
Saturated0g1%
Carbs8g3%
Fiber1g2%
Sugars6g0%
Protein1g3%
Sodium427mg18%
Calcium7mg1%
Magnesium6mg2%
Potassium29mg1%
Iron0mg2%
Zinc0mg2%
Phosphorus19mg3%
Vitamin A10IU0%
Vitamin C1mg2%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)3µg1%
Vitamin B120µg0%
Vitamin E0mg0%
Vitamin K3µg4%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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White Sumiso Sauce
flickr/dakinepics00

White Sumiso Sauce is a traditional sauce made from young, pale white miso or medium-aged light brown miso, sugar, and vinegar. It has a thick texture and a pleasant soybean flavor with delicious, sweet, sour, and salty characteristics... I use [this sauce] in traditional and modern Japanese preparations and also employ it as a new flavoring element in many popular American recipes, such as salad dressings, marinades, and rubs.

Freezing will not change the texture of the sauce, and prepared sauce can be stored in the freezer for up to three months. When needed, take it out of the freezer, quickly scoop and transfer the necessary portion to a small bowl, and return the container to the freezer to preserve the quality.

Click here to see Cooking with Japanese Flavors Made Easy.

3.136365
Ratings44

INGREDIENTS

  • 1 cup medium-aged light brown miso (shiro miso)
  • 1/4 cup sake
  • 3 tablespoons mirin
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons grapefruit juice

DIRECTIONS

Place the miso, sake, mirin, and sugar in a medium-sized pot and stir until smooth. Cook the mixture over medium heat for 4-5 minutes, stirring with a whisk. Add the rice vinegar and the juices and cook until the miso sauce is no longer watery, about 8 minutes.

Transfer the sauce to a clean, freezer-proof container. Cover the container with a tight-fitting lid and store it in the freezer for up to 3 months.

Recipe Details

Adapted from "Hiroko's American Kitchen" by Hiroko Shimbo (Andrews McMeel, 2012)

Servings: 24
Total time: 1 1/2 cups
Cuisine: Japanese
Special Designations: Dairy-free, Kid-friendly

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